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.

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.

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.
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