Cheddar Potato Rolls

Total Time:
3 hr 30 min
20 min
2 hr 40 min
30 min

24 rolls

  • 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
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • Vegetable oil, for brushing
  • 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.

  • Photograph by Con Poulos

You can prepare these rolls a day ahead: Parbake, covered, 30 minutes (see step 4), then let cool and refrigerate overnight. Bring to room temperature, brush with the butter and bake, uncovered, 40 minutes, sprinkling with 1/2 cup cheddar during the last 15 minutes.

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