In a medium bowl, stir together ¾ cup flour, 4 tsp dried yeast, and ½ cup lukewarm water until combined. Cover and let sit at room temperature for 3 hours, until bubbly and risen.

Transfer the risen mixture (pre-ferment) to the bowl of a stand mixer fitted with the dough hook.

With the mixer on a medium setting, add 4 cups flour, 3 tsp salt, and 3 Tbsp sugar. Mix for 5 minutes.

Increase the mixer speed by one setting. Add 8 large eggs one at a time, allowing each egg to incorporate before adding the next.

With the mixer running, add 500 g butter (melted but not separated) in a slow, steady stream. Continue mixing until the butter is fully incorporated and the dough is smooth and elastic.

Add 300 g strong cheddar, grated, and mix just until the cheese is evenly distributed through the dough.

Cover the bowl and refrigerate the dough for a minimum of 6 hours and up to 4 days.

When ready to bake, preheat the oven to 220°C and lightly oil two muffin trays.

Remove the dough from the fridge. If very cold, let it sit briefly until pliable. Reserve some dough to make the brioche bobble tops.

Portion the remaining dough into golf-ball-sized balls and place them into the oiled muffin trays. Cover the trays and prove the dough until doubled in size.

Bake the rolls at 220°C for 20 minutes, turning the trays halfway through baking, until the rolls are golden and crisp.

Remove the trays from the oven, cool slightly, then transfer the rolls to a wire rack. Use the reserved dough pieces to form and attach the brioche bobble tops before or after baking as preferred.