Best 3 Mean Chefs Cheddar Cheese Potato Rolls Recipes

Indulge in the delectable Mean Chefs' Cheddar Cheese Potato Rolls, where fluffy mashed potatoes and sharp cheddar cheese collide in a symphony of flavors. These rolls are not just any ordinary bread; they're a culinary masterpiece, boasting a soft and airy interior that melts in your mouth. As you bite into one, the tangy cheddar cheese bursts forth, providing a delightful contrast to the pillowy potato base. These rolls are perfect for any occasion, whether it's a family gathering, a potluck, or simply a cozy night in. With their irresistible aroma and captivating taste, they're guaranteed to be a hit among your loved ones.

But the Mean Chefs' culinary expertise doesn't stop there. In addition to the classic cheddar cheese potato rolls, they've crafted a tantalizing array of variations to satisfy every palate. For those who prefer a spicy kick, the jalapeño cheddar potato rolls pack a flavorful punch. And for a cheesy extravaganza, the four-cheese potato rolls combine cheddar, mozzarella, Parmesan, and Asiago cheeses, creating a rich and decadent experience.

For those with dietary restrictions, the gluten-free potato rolls offer a delicious alternative without compromising on taste. And if you're looking for a vegan treat, the vegan potato rolls are a delightful option, showcasing the natural goodness of plant-based ingredients. With so many enticing variations to choose from, there's a Mean Chefs' potato roll to suit every preference and occasion.

Let's cook with our recipes!

CHEDDAR POTATO ROLLS

Cheddar Potato Rolls image

Provided by Food Network Kitchen

Categories side-dish

Time 3h30m

Yield 24 rolls

Number Of Ingredients 10

Ingredients

2 cups grated sharp cheddar cheese (about 8 ounces)
Vegetable oil, for brushing
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
4 cups all-purpose flour, plus more for dusting
1 medium russet potato (7 to 8 ounces)
1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1/4 cup sugar
1 1/2 teaspoons kosher salt
1 teaspoon mustard powder
2 large eggs, at room temperature

Steps:

Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes. Sift 1 1/2 cups flour over the yeast; stir until mostly smooth. 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 1 stick butter, the 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. (You may not need all of the flour.) Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. 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, slightly touching. Set aside until the rolls are lightly puffed, about 20 minutes.
Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.

CHEDDAR PAN ROLLS

Cheddar Pan Rolls image

Thanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. -Esther Current, Kitchener, Ontario

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

4-1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon salt
1 package (1/4 ounces) active dry yeast
2 cups 2% milk
1 tablespoon butter
2 cups shredded cheddar cheese
1 large egg white, beaten

Steps:

In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

CHEDDAR CHEESE ROLLED OMELET WITH BACON ROASTED POTATOES

Cheddar Cheese Rolled Omelet with Bacon Roasted Potatoes image

Provided by Aria Kagan

Time 25m

Yield 9 servings

Number Of Ingredients 13

Ingredients

18 eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Cooking spray
1 cup grated Cheddar cheese
Bacon Roasted Potatoes, recipe follows
3 cups fingerling potatoes, halved
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 cups vegetable oil, for frying
1 cup applewood smoked bacon slab, cut into chunks
2 tablespoons unsalted butter
2 cups onion, sliced thick

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, whisk together the eggs, cream, salt, and black pepper.
Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
Remove the eggs from the oven when they are set and sprinkle the cheese on top.
Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
Preheat the oven to 400 degrees F.
On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.

Tips:

Ensure Proper Potato Cooking: For perfect mashed potatoes, boil them until tender but not mushy. Overcooked potatoes will make the rolls dense and gummy.
Use Freshly Grated Cheddar Cheese: Pre-shredded cheese often contains additives that can affect the roll's flavor and texture. Freshly grated cheese melts better and provides a richer flavor.
Don't Overwork the Dough: Overworking the dough will develop the gluten, making the rolls tough. Mix the dough until just combined, then gently shape the rolls.
Let the Dough Rise Properly: Allowing the dough to rise twice ensures a light and fluffy texture. The first rise allows the yeast to activate and the dough to expand. The second rise helps the rolls develop their full flavor and shape.
Bake the Rolls Until Golden Brown: The rolls are done baking when they are golden brown on top and sound hollow when tapped. Overbaking will dry out the rolls.

Conclusion:

Mean Chef's Cheddar Cheese Potato Rolls are a delicious and versatile side dish that can be enjoyed with a variety of meals. The combination of mashed potatoes, cheddar cheese, and herbs creates a flavorful and savory roll that is sure to be a hit. Whether you are serving them for a special occasion or a casual weeknight dinner, these rolls are sure to impress. So next time you're looking for a delicious and easy side dish, give Mean Chef's Cheddar Cheese Potato Rolls a try!