Cheddar Potato Rolls

Yield: 24 rolls

Prep Time: 20 minutes

Cook: 4 hours

The ultimate carb lover’s delight, Cheddar Potato Rolls are light, fluffy, tender, and loaded with cheese! A crowd pleaser that can be made ahead of time! Perfect for Easter.

Tessa's Recipe Rundown...

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!

The BEST! I can't even count how many people asked for this recipe!

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.

YUM OVERLOAD! Carb lover's dream!

Bread Tips

  • 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!So light fluffy and cheesy! YUM OVERLOAD!

    Cheddar Potato Bread Rolls - you can make these ahead of time!

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How to make
Cheddar Potato Rolls

Recipe By Tessa Arias, Handle the Heat
Yield: 24 rolls
Prep Time: 20 minutes
Cook: 4 hours

Ingredients

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

Directions

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

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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33 Responses to “Cheddar Potato Rolls”

  1. #
    Funsize wife — April 6, 2015 at 10:03 am

    Those rolls look amazing! With all the holiday leftovers, these would make great sandwiches. Could I substitute leftover mashed potatoes for the russet?

    • #
      Tessa — April 7, 2015 at 8:27 am

      I haven’t tried it but that should work!

  2. #
    Gaby — April 6, 2015 at 3:32 pm

    These chedder rolls look delicious!

  3. #
    Jessica — April 6, 2015 at 9:39 pm

    Mmmm…there’s really nothing better than fresh homemade bread!

  4. #
    Annie @ Annie's Noms — April 7, 2015 at 7:31 am

    I totally agree with homemade bread being the perfect stress buster! These look just perfect, cheese topped rolls are some of my favourite things ever, I can totally carb overload on them!!

  5. #
    ashley - baker by nature — April 8, 2015 at 5:22 am

    Cheddar. Potato. Rolls. Um… YES! These are perfect, Tessa <3

  6. #
    Tammy — April 8, 2015 at 3:30 pm

    I made these today and they were wonderful! So tender and soft, just melt in your mouth good.

  7. #
    Layla @Gimme Delicious — April 9, 2015 at 10:55 am

    Oh yum! These rolls are fluffy and perfect. Plus, the cheddar is the cherry on top! <3

  8. #
    Sophia — November 24, 2015 at 8:49 am

    Hi there! I want to make these today and freeze for thanksgiving! How do you suggest I do that? I see the make ahead options but it seems like that wouldn’t work for 2 days! Just curious what your thoughts were on the INCREDIBLE rolls! (I made them before…delish!)

  9. #
    Carol C — December 19, 2015 at 9:35 am

    Have you tried to freeze the balls after shaping?

  10. #
    Chelsea — January 2, 2016 at 6:35 pm

    How many Eggs?

  11. #
    Ada — January 22, 2016 at 7:54 pm

    Snowed in and what do I do? I bake your cheddar rolls. I didn’t read your recipe carefully and shapes 15 instead of 24 rolls. Same baking time. These are the fluffiest, softest, cheesy bread rolls ever!!!!!!! ❤️❤️❤️ them. In fact, all your recipes are great.

    • #
      Tessa — January 24, 2016 at 8:35 pm

      Fantastic!! Thanks so much 🙂 Hope you kept warm all weekend.

  12. #
    Diane G — February 11, 2016 at 12:21 pm

    Would these work using sweet potato?

  13. #
    Tricia — February 21, 2016 at 12:08 pm

    Not a big fan of mustard. Can you taste it in the recipe? If so can I substitute something else?

    • #
      Tessa — February 23, 2016 at 10:51 am

      You can’t quite taste it as mustard, just helps to make them more flavorful. Often mustard is added to cheese sauces like mac & cheese to enhance the flavor. You can leave it out if you prefer though!

  14. #
    Kathleen — February 23, 2016 at 7:38 am

    These look awesome! I just got a stand mixer too, so these will be perfect to break it in (: how many eggs dos you use?

    • #
      Tessa — February 23, 2016 at 10:43 am

      The eggs are listed in the recipe – 2 large eggs!

  15. #
    Mary — February 26, 2016 at 5:29 am

    Could this be made gluten free?

  16. #
    Tricia — February 28, 2016 at 7:06 pm

    I cant get recipe to print on one page. Help

  17. #
    Darcy — March 26, 2016 at 8:33 am

    I’ve got these on the rise right now for East brunch tommorow! I don’t have a stand mixer or all that upper body strength

  18. #
    Mari — May 9, 2016 at 11:44 am

    Hi, this has already been asked but not answered: How well does the dough freeze? I’m wondering how the cheese and raw eggs would fare. Thanks.

    • #
      Tessa — May 10, 2016 at 2:58 pm

      I would follow the parbake instructions at the end of the recipe and then freeze instead of refrigerating. Defrost overnight then let come to room temp before finishing baking.

  19. #
    Bill — May 31, 2016 at 9:16 am

    I am a bread making addict and made this today, in a word “fantastic” soft fluffy sweet inside savoury top a real tear and share winner.
    I am a fan
    Bill

    • #
      Tessa — June 1, 2016 at 7:56 am

      Thanks, Bill! Glad to hear that 🙂

  20. #
    Larry — May 31, 2016 at 10:30 pm

    I am not sure if I understand your measurements for the flour. My numbers 1 cup = 8 ounces. You are calling for 4 cups = 18 ounces? Explain please. Thank you very much!

    • #
      Tessa — June 1, 2016 at 7:51 am

      Hi, Larry! So every ingredient has a different density which means 1 cup does NOT always equal 8 ounces. Flour is very light, so 1 cup = 4.5 ounces (this varies slightly depending on the brand). Just like 1 cup of lead wouldn’t weigh the same as 1 cup of feathers, every ingredient has its own weight amount. You can learn more about it here: https://www.handletheheat.com/ultimate-guide-measuring/

  21. #
    Pamela — August 22, 2016 at 10:12 am

    I was wondering if I could use potato flakes in place of the real potato? Any ideas? Thanks!

  22. #
    Zack — November 6, 2016 at 6:31 am

    My bread flatten and doesn’t not rise plus I use milk instead of water like I usually did to my other bread recipe. Need help ! The dough doesn’t seem to cook its brown in color to be exact and stretchie

  23. #
    Valerie — November 28, 2016 at 1:52 am

    Can I use strong flour as I would do when making bread.

  24. #
    rebecca — December 7, 2016 at 2:38 pm

    Hi,
    I was wondering if this could work in a bread machine, and if it could would anything would have to be done differently?

    Thanks!

    • #
      Tessa — December 8, 2016 at 3:38 pm

      I’m not sure, Rebecca! I don’t have a bread machine.

  25. #
    Cathy — March 6, 2017 at 7:34 am

    Can these be made with instant potatoes?
    I have a LARGE group to feed!

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