Beer Mac n Cheese Soup

Ingredients

• 6 strips bacon cut into 1 inch slices (or 1 tablespoon oil)
• 0.3 cup baking soda 
• 12 ounce bottle/can beer gluten free for ( )
• 2.8 cups bread flour 
• 2  carrots diced
• 4 servings cayenne to taste
• 2 stalks celery diced
• 1 teaspoon celery seeds 
• 4 servings coarse salt 
• 1 teaspoon dijon mustard 
• 1  egg white beaten to blend (glaze)
• 2 cloves garlic chopped
• 1 cup elbow macaroni gluten free for ( )
• 0.3 cup flour gluten free for (rice flour )
• 0.5 cup heavy cream 
• 1  jalapeno diced
• 1 pinch nutmeg 
• 1  onion diced
• 1 teaspoon salt 
• 3 cups cheddar cheese shredded
• 1 teaspoon sugar 
• 2 tablespoons sugar 
• 2 cups vegetable broth 
• 1 cup water hot (125°F to 130°F)
• 8 cups water 
• 1 tablespoon worcestershire sauce 
• 1 envelope quick-rising yeast 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven
• serrated knife

Directions

1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1 tablespoon of the grease in the pan.
2. Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Mix in the flour and let it cook for 2-3 minutes.
5. Add the broth, beer, nutmeg, mustard, worcestershire sauce, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
6. Add the cream and cheese and cook until the cheese has melted without bringing it back to a boil.Season with cayenne, salt and pepper to taste.
7. Mix the bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and gradually pour in the hot water until it forms an elastic dough.
8. Place the dough in a greased bowl and cover until it has doubled in size, about 1-2 hours.Punch the dough down, form it into 8 balls cutting a x on the top of each with a serrated knife, cover and let rise until double in size, about 1-2 hours.Bring the water to a boil, add the baking soda and sugar and cook the rolls for 30 seconds per side.
9. Place the rolls on a greased baking sheet, brush the tops with the egg, sprinkle on some salt and bake in a preheated 375F/190C oven until golden brown about 25 minutes.