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Cheddar Potato Rolls

Cheddar Potato Rolls

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.

Course Side Dish
Cuisine American
Prep Time: 20 minutes
Cook Time: 50 minutes
Inactive Time 2 hours 50 minutes
Total Time: 4 hours
Yields: 24 rolls
Recipe by Tessa Arias

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

From Food Network