Add the flour, brown sugar, and yeast to the bowl of a stand mixer. Mix to combine.

In a heat safe bowl or pot stir together the beer, melted butter and cream then heat to 110°F (check the temperature listed on your package of yeast and default to that temperature rather than the one listed in any recipe).

Add the liquid to the stand mixer, beating on low to medium speed to combine. Add the salt once the flour has been moistened.

Raise the speed to medium high, beat until smooth and elastic, about 10 minutes.

Transfer to a lightly oiled bowl, cover and allow to rise until doubled in size (about 40-60 minutes, the warmer the room the faster the rise. In a cold room this can take up to two hours).

Preheat the oven to 400°F.

On a lightly floured surface, pat the dough into a rectangle. Fold into thirds, like a letter about to go into an envelope. Press out into a long rectangle again, fold again. Repeat three times until the dough feels a bit stiff.

Cut into 12 equal size pieces.

Roll each piece into a tight ball.

Oil a 9x13 baking dish, place the dough balls equally spaced in the pan.

Brush the tops of the rolls with egg wash, sprinkle with salt.

Bake until the tops have turned golden brown, 20-25 minutes.

Remove from the oven and cover with a kitchen towel as they cool (this will make the rolls soft, rather than crusty).

Serve warm.