Heat water, beer and cream until warm (100° to 110°F). Add yeast and sugar. Let mixture stand 5 minutes until frothy.
Combine 6 cups of flour, salt, pine nuts, honey, 1 egg and yeast mixture in a large mixer bowl. Beat 2 minutes on medium speed. Stir in enough flour to form a soft dough.
Knead dough on a lightly floured surface for about 6 to 8 minutes, until dough is smooth and elastic. Transfer dough to greased bowl, turning once to cover. Allow dough to rise until double in size, about one hour.
Punch dough down. Remove dough from bowl and roll into ball.
Divide dough in half and then cut each half into ten portions. Roll each piece into round rolls. Cut a small horizontal slit on top of rolls. Place on 2 greased baking sheets. Cover with plastic wrap. Allow to rise until double in size, about 30 to 40 minutes.
Whisk remaining egg with 1 teaspoon of water. Brush rolls with egg wash. Bake in a preheated 375°F oven, for 20 to 25 minutes or until golden brown. Remove from pan and transfer to wire rack to cool.