CHEDDAR POTATO ROLLS
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 24 rolls
Number Of Ingredients 10
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.
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Lubna Rahman
[email protected]I give this recipe a 5-star rating!
Josh France
[email protected]These rolls are the best!
Kevin Romeo
[email protected]I can't wait to make these rolls again!
Lunghelo Mabasa
[email protected]These rolls are definitely going to be a new staple in my kitchen.
Ovi M
[email protected]I'm going to try making these rolls with different types of cheese next time.
Rohullah Zahidi
[email protected]These rolls are a great way to use up leftover mashed potatoes.
Nurul Islam Sobuj
[email protected]I love the way these rolls look. They're so golden and fluffy.
xo.kayyla_ Har
[email protected]These rolls are perfect for a quick and easy weeknight meal. I usually serve them with soup or salad.
ms roje
[email protected]I've never made bread before, but these rolls were so easy to make. I'm definitely going to try more bread recipes now.
Md Sk
[email protected]I made these rolls for a potluck and they were a huge hit! Everyone loved them.
Benony Garba
[email protected]I'm not a big fan of cheddar cheese, so I used mozzarella instead. The rolls were still delicious.
Pp Lll
[email protected]I had some leftover mashed potatoes, so I used those instead of making new ones. The rolls still turned out great!
sad eri
[email protected]These rolls were a bit dry for my taste. I think I'll add a little more butter or milk next time.
Pricefield
[email protected]I love the simplicity of this recipe. It's so easy to follow and the rolls turn out great every time.
katusabe caroline
[email protected]These rolls are delicious! The cheddar cheese and potato give them a great flavor and texture. I'll definitely be making them again.
Sweet Kitty
[email protected]I've been making these rolls for years and they're always a favorite. They're so versatile - I've served them with everything from soup to chili to chicken pot pie.
Saroj Shrestha
[email protected]These rolls were a huge hit at my dinner party! They were so easy to make and turned out perfectly golden and fluffy. Everyone raved about them.