I found two recipes via Copycat Central here at TKL. O'Charley's restaurants also make a light, fluffy beer roll, but theirs was not in the database. Hope one of these fills your bill...

MEIER & FRANK'S BEER ROLLS

Makes 9 rolls

1 12-ounce bottle hefeweizen beer
11/2 tablespoons vegetable oil
5 tablespoons granulated sugar
31/4 to 31/2 cups self-rising flour
Melted butter

Preheat oven to 450 degrees. Grease a 9-inch-square baking pan.

In a large mixing bowl, stir together the beer, oil and sugar. Add 31/4 cups flour and stir until just combined. If the mixture is too wet, add an additional 1/4 cup flour and just barely mix in.

Turn the dough out onto a well-floured board and knead 4 or 5 times.

Pat or roll the dough into a rectangle about 8 inches by 10 inches by 3/4 inch.

Cut rolls with a 3-inch biscuit cutter and arrange the rolls in the greased pan. Reroll and recut dough scraps as necessary.

Bake 20 to 25 minutes, or until golden brown. Remove from oven and brush with melted butter. Turn out onto a wire rack to cool slightly. Serve warm.

Georgian Room
Meier & Frank Rock Bottom Brewery Beer Bread

2 1/2 cups flour
4 tablespoons sugar
1/2 teaspoon baking powder
Pinch of salt
9 1/2 ounces pale ale beer
1/2 cup grated cheddar cheese
2 green onions, finely sliced (green part only)
10 ounces jalapenos, finely chopped (optional)
1 tablespoon melted butter to coat bread

Sift together flour, sugar, baking powder and salt. Add beer and mix well.

Add cheese, onion and jalapenos, if using. Batter will be stiff.

Preheat oven to 300 degrees. Lightly coat 9-by-5-by-3-inch loaf pan with vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool.

When cool, cut bread into 1/4-inch thick slices.

When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. Makes 1 loaf.