Heat the 4 tablespoons butter and 1/4 cup of Celebration Ale together in a small saucepan until the butter has melted. Remove the mixture from heat and add the additional 1/3 cup beer. Set the mixture aside to cool down slightly - it should be a little warmer than your hand

Meanwhile, using a stand mixer, stir together 2 cups of the flour, the sugar, yeast and the salt. With the mixer on low, pour in the beer mixture, mixing only until the flour is moistened. Add eggs, one at a time, and mix until combined. Add the remaining 3/4 cup flour, stirring until just combined. Using the mixer'dough hook, knead the dough for 3 to 4 minutes on low.

Grease a medium/large bowl and transfer dough to it. Cover loosely with a towel, and set it in a warm, dry place for 1 hour, or until doubled in bulk.

When the dough has risen, turn it out onto a large lightly floured counter or board (the dough should be soft and pliable). With a rolling pin, roll it out into a 10-inch by 20-inch rectangle.

Assembly: Brush the surface of the dough with the melted butter. Top evenly with the cheddar, shallots, and bacon. Cut the dough into strips that are about two inches wide and 10 inches long. Roll them up and place them, standing, in a greased 8-inch circular pan (or a large bread pan). Cover the rolls with a towel and allow to rise in a warm place for 45 more minutes.

When the rolls have risen, bake them for 30 minutes at 350 degrees until light golden brown. Brush with final 2 T. melted butter. Serve while still warm if possible.