POTATO CHEDDAR ROLLS
Steps:
- In bowl of a large (5-quart) standing electric mixer fitted with paddle attachment stir together water, milk, sugar, and yeast and let mixture stand until creamy, about 5 minutes. While yeast is proofing, in a small saucepan melt butter over moderate heat and cool slightly. Stir salt, garlic powder, 3 tablespoons melted butter, and 2 cups Cheddar into yeast mixture. Leaving skins on potatoes, coarsely shred enough potatoes on large holes of a 4-sided grater to measure 2 cups and immediately stir shredded potatoes into yeast mixture.
- Add 2 cups flour, 1 cup at a time, to yeast mixture, beating after each addition until incorporated. Attach dough hook to mixer and butter hook. Beat in 2 more cups flour, 1 cup at a time, and enough remaining flour, a little at a time, for dough to begin to clean side of bowl and beat dough on medium speed 8 minutes. Turn dough out onto a lightly floured surface and if necessary knead in enough of the remaining flour to form a soft but not sticky dough. Oil a large bowl and add dough, turning it to coat. Let dough rise, covered with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
- Butter a 13 x 9 x 2-inch metal baking pan. Punch down dough and turn out onto a work surface. Cut dough into 24 pieces and roll each piece into a ball. Arrange balls in pan, touching each other. Heat remaining 2 tablespoons melted butter until warm and brush over tops of rolls. Sprinkle rolls evenly with cornmeal. Let rolls rise, loosely covered with plastic wrap, at room temperature until almost doubled in bulk, about 45 minutes.
- While rolls are rising, preheat oven to 400°F. With a razor blade or sharp knife make a shallow slash in top of each roll and bake in middle of oven 10 minutes. Reduce temperature to 375°F. and sprinkle rolls evenly with remaining cup Cheddar. Continue to bake rolls until tops are golden brown and crisp and rolls are cooked through, 25 to 30 minutes. If necessary, loosely cover rolls with foil during last 5 minutes of baking to keep from becoming too dark. Rolls may be made 1 day ahead and cooled completely before being wrapped in foil and kept at room temperature. Serve rolls warm or at room temperature.
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Samke Madlala
[email protected]These rolls were a bit too dry for my taste. I think I'll try adding some more butter or milk next time.
Arko Halder
[email protected]I'm not a fan of potato cheddar rolls, but I thought these were pretty good. The rolls were soft and fluffy, and the cheddar cheese flavor was just right.
Atif Hakro
[email protected]These rolls are a bit dense, but they're still really good. The potato and cheddar cheese flavor is really nice.
kai mcc
[email protected]I love the combination of potato and cheddar cheese in these rolls. They're so flavorful and satisfying.
Yakhinathi Sijeku
[email protected]These rolls are a great way to use up leftover mashed potatoes. They're also a delicious and easy side dish.
Enea Osmani
[email protected]I've never made potato cheddar rolls before, but these turned out great. I'm definitely going to make them again.
Tammy Navedo
[email protected]These rolls are perfect for a special occasion. They're so elegant and delicious.
Ram Krishna Silwal
[email protected]I made these rolls for a potluck, and they were a huge hit. Everyone loved them!
Mario State
[email protected]These rolls are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Olesy
[email protected]I'm not a huge fan of cheddar cheese, but I still enjoyed these rolls. They were light and fluffy, and the potato flavor was really nice.
Bongani mambinja
[email protected]I love the cheesy flavor of these rolls. They're also really soft and fluffy.
Bosu Dec halder
[email protected]These rolls are the perfect side dish for any meal. They're also great for sandwiches and sliders.
Santosh chy
[email protected]I've made these rolls several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly.
Henry Etta
[email protected]These rolls are a great way to use up leftover mashed potatoes. I always have a container of mashed potatoes in my fridge, so it's nice to have a recipe that I can use them in.
Shereasa Edwards
[email protected]I love that these rolls can be made ahead of time and frozen. It's so convenient to have a batch of fresh rolls on hand whenever I need them.
Bing Bong
[email protected]These rolls are perfect for a quick and easy weeknight meal. They're also great for potlucks and parties.
Tiberius K
[email protected]I'm a huge fan of potato cheddar soup, so I was excited to try these rolls. They didn't disappoint! The rolls were just as cheesy and delicious as I'd hoped.
valentino douglas
[email protected]These rolls are the perfect comfort food. They're soft, cheesy, and oh-so-satisfying.
Dilshaad Up
[email protected]I made these rolls for my family last night. They were so easy to make, and they turned out perfectly. The rolls were light and fluffy, with a delicious cheddar cheese flavor.
Amukushu Frieda
[email protected]These rolls were a hit at my last party! Everyone loved them, and they were gone in minutes. I'll definitely be making them again.