Potato-Cheese Yeast Rolls

By broots

A bread machine recipe for potato yeast rolls laced with chewy Cheddar cheese. Make the night before and refrigerate if more convenient

Ingredients

• 1 egg
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 cup butter cut into small pieces
• 1/2 cup well-seasoned mashed potatoes
• 2/3 cup milk
• 3 cups bread flour
• 2 teaspoons bread machine yeast
• 2 cups shredded Cheddar cheese

Preparation

Step 1

Add egg, sugar, salt, butter, and mashed potatoes to bread-machine pan.
Heat milk 1 minute and 30 seconds in microwave on HIGH. Pour over other ingredients already in the bread machine to warm them and melt the butter.
Add bread flour and then yeast.
Select the dough cycle and start.
When finished, remove dough from pan to floured surface. Assemble as follows: (see pictures above)
Roll into a rectangle about ½ inch thick. (I make it as big as my silicone baking mat.)
Sprinkle with shredded Cheddar cheese.
Starting with long side, roll into a cylinder the same way you would do cinnamon rolls.
Divide cylinder in half with dental floss. Slice each half in half again. Now slice each quarter into 3 equal slices.
Place each slice, cut side up, into a well-greased cup of a muffin tin. I have found spraying with Baker’s Secret (a mixture of oil an flour) works best.
Use scissors to make 4 equally-spaced vertical snips into each layer of the rolls.

If you make the night before:

Cover loosely with plastic wrap and refrigerate overnight. Take out 2 to 2-1/2 hours before you want to eat and set on the counter. Preheat oven to 350 degrees. Bake for 19-20 minutes.

To eat right away:

Cover with a tea towel and allow rolls to rise. They don’t need to double–just rise about a third again the size they were originally. Preheat oven to 350 degrees F. Bake for 19-20 minutes.

NOTES

Once rolls are removed from the oven, allow them to remain in the muffin pan no longer than 5 minutes. Remove them before the cheese cools and glues your rolls into the pan like super glue stuck between two fumble fingers.