Line a 25 x 30 cm deep baking tray with baking parchment. Set aside.
In the bowl of a stand mixer, combine the flours, yeast, sea salt and 65g of vegan butter at room temperature.
In a measuring jug, whisky together the agave syrup, beer, oat milk, nutritional yeast and white miso paste.
Add the liquid ingredients to the stand mixer and set to knead on low speed with the dough hook attachment until the dough comes together into a shaggy ball. Stop the mixer and cover the bowl with a damp teatowel. Leave to rest for 10 minutes.
Once 10 mins have passed, knead the dough again for around two minutes or until the dough looks very smooth. Stop the mixer, cover with the damp teatowel again and leave to proof for an hour at room temperature.
After an hour, the dough should've doubled in size - if not, give it a little longer to rise. Punch down the dough to remove any large air bubbles. Remove the dough from the bowl and place on a clean surface. Divide the dough into 12 equal pieces (I like to weigh mine).
Roll each piece of dough into a ball and arrange in the lined baking tray. Once all the dough is arranged, cover the tray with plastic wrap or a damp teatowel and leave to proof again for 45 minutes.
While your dough proofs, preheat the oven to 180c (fan). Make sure your remaining 1 tbsp vegan butter is melted and your vegan cheese grated.
Once the dough is proofed, use a pastry brush to apply the melted vegan butter to the tops of each roll. Top the rolls with half of the grated vegan cheese and place in the oven. Bake for 22 minutes or until golden brown on top. Remove from the oven and top with the remaining vegan cheese. Leave to cool for 20-30 minutes before serving.