Things around here have been absolutely crazy lately and when I’m feeling stressed, there’s no better relief than making homemade bread. The entire process is so soothing to me and the fact that I get to munch on delectable homemade bread at the end of it is the best bonus ever. It’s amazing to me how the simplest of ingredients can come together to make something so fantastic. If bread baking intimidates you, I think bread rolls are a perfect place to get comfortable. And you can’t get more motivation for making homemade bread than when both cheese and potatoes are involved!
So when I saw these rolls in the latest issue of Food Network magazine I knew I had to make them. Upon first bite, I knew I had to share them with you. I’ve simplified the recipe ever so slightly and offer some bread making tips below, but the folks at Food Network always know what they’re doing! These rolls are nothing short of amazing and your family will LOVE them. They’re extra perfect for Easter, or any special occasion.
- You can also use active dry yeast in this recipe. Instant yeast and active dry yeast are interchangeable at a 1:1 ratio, active dry yeast just needs to be proofed with liquid before continuing with the recipe and may take longer to rise.
- There are two ways to make these rolls ahead of time. If you have less time now but will have more time later: after shaping the dough into rolls but before the second rise, cover and refrigerate overnight. Let sit at room temperature for 1 hour, or until puffy, before baking. If you have more time now but will have less time later: parbake the rolls, covered, for 30 minutes, then let cool and refrigerate overnight. Bring to room temperature, brush with the butter and bake, uncovered, 40 minutes, sprinkling with 1/2 cup cheddar during the last 15 minutes.
- This recipe is made easiest with a stand mixer but you can do everything by hand if you use some serious upper body strength and elbow grease!
- Since this is a fun, special occasion recipe that will be rich no matter what, I would not try to use whole wheat flour here. You may be able to get away with replacing half of the all-purpose flour with white whole wheat flour but I haven’t given that a try to know for certain.
- I implore anyone who likes to bake to invest in an oven thermometer and kitchen scale to measure your ingredients (especially flour). Both tools will instantly improve your baking!
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Taste: Like if everything good in the world came together in one cheesy carby bite.
Texture: Light, fluffy, and tender with a perfect amount of chew and cheese.
Ease: Easy enough, but a bit time consuming. Luckily the rolls can be made ahead of time at two different steps!
Appearance: I’d like to meet a person who could resist these beautiful rolls that practically scream your name.
Pros: Wonderful crowd-pleasing bread recipe.
Cons: Not an everyday fare.
Would I make this again? Oh yes!
How to make Cheddar Potato Rolls
Yield: 24 rolls
Prep Time: 20 minutes
Cook: 4 hours
1 cup warm water (110°F)
2 1/4 teaspoons (1 packet) instant yeast
4 cups (18 ounces) all-purpose flour, plus more for dusting
1 medium russet potato (7 to 8 ounces)
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup sugar
1 1/2 teaspoons kosher salt
1 teaspoon mustard powder
2 large eggs, at room temperature
2 cups (8 ounces) grated sharp cheddar cheese, divided
2 tablespoons melted butter
In a medium bowl, combine the water, yeast, and 1 1/2 cups (6.75 ounces) of the flour and stir until combined. Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes.
Meanwhile, prick the potato all over with a fork. Microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater.
Combine the butter, sugar, salt and mustard powder in a stand mixer. Beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. Shape into a loose ball and transfer to a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
Preheat the oven to 350°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish so they are slightly touching. MAKE AHEAD: At this point the shaped rolls can be covered and refrigerated overnight, let sit at room temperature for 1 hour or until puffy. If already at room temperature, let rise for about 30 minutes, or until puffy.
Spray a sheet of foil with nonstick cooking spray and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the 2 tablespoons melted butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking, uncovered, until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.
Another make-ahead option: Parbake, covered, for 30 minutes, then let cool and refrigerate overnight. Bring to room temperature, brush with the butter and bake, uncovered, 40 minutes, sprinkling with 1/2 cup cheddar during the last 15 minutes.
From Food Network
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