Super Convenient Potato-Cheese Yeast Rolls

Mix in a bread machine. Roll out like cinnamon rolls. Bake immediately or the next day — your choice.

Despite all the tornadoes in our neighborhood this past week, I have yet to witness a real-live tornado with my own eyes. Have you? I’m fascinated and petrified by them all at the same time. I missed seeing tornadoes this time because I rode out the storm in a parking garage in Dallas after I got a text from my friend Steve that hail was headed toward my neighborhood. It seemed prudent to stay put. Guess I’m not exactly a storm chaser.

Thankfully, we are fine, our stuff is fine, and our kids are also fine in spite of several hours without power, which seemed like no big deal compared to all the blue plastic-covered roofs and piles of cut trees we see anytime we go anywhere now. Thanks to all of you who inquired with concern.

For me, a new yeast roll recipe seems like an appropriate ending for this crazy week and perfect for Easter dinner. I think they will complement the spiral-sliced ham from Costco that has become our Easter tradition.

Sharp Cheddar cheese, well-seasoned mashed potatoes, and a cute rose-like shape combine to give my favorite dinner rolls some competition.  In addition, this recipe is convenient. I can make the rolls the day before, refrigerate overnight, then pull them out of the fridge to rise just before leaving for church. When I walk in the door two or three hours later, they are ready to bake.

For the potatoes, I used PW’s recipe  because I can make them a day ahead of time, too. You probably won’t be surprised to hear her recipe is rich in butter, cream cheese and half and half.  Maybe that’s why these rolls are so good.  Regardless, any mashed potato leftovers should work. I’ve tried using instant potatoes, but they aren’t the same.

As always, I let my bread machine do the mixing and kneading although I’m sure you could also use a stand mixer or do it by hand. Since the consistency of mashed potatoes can vary, I highly recommend you pay attention to the dough after you start your bread machine to make sure it is not too wet or dry. If you are new to bread-making, check out the picture tutorial on this post. Forming the dough into rolls is a lot like making cinnamon rolls. Check out the pictures after the jump.

Roll dough into a rectangle about 1/2 inch thick and sprinkle with shredded Cheddar cheese.

Starting from the long side, roll dough like you would cinnamon rolls and pinch seam together.

Use dental floss to cut cylinder in half.

Cut each half in half again, then cut each quarter into three equal slices.

Place each roll cut-side up into cups of a well-greased, nonstick muffin tin.

Make four cuts about 3/4-inch deep into each layer of the rolls.

Potato-Cheese Yeast Rolls

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

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

Author: Adapted from Mother Jane’s Prescriptions for Hunger

Serves: 12 rolls

Ingredients

• 1 egg
• ¼ cup sugar
• 1 teaspoon salt
• ¼ cup butter cut into small pieces
• ½ cup well-seasoned mashed potatoes
• ⅔ cup milk
• 3 cups bread flour
• 2 teaspoons bread machine yeast
• 2 cups shredded Cheddar cheese

Instructions

1. Add egg, sugar, salt, butter, and mashed potatoes to bread-machine pan.
2. 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.
3. Add bread flour and then yeast.
4. Select the dough cycle and start.
5. When finished, remove dough from pan to floured surface. Assemble as follows: (see pictures above)
6. Roll into a rectangle about ½ inch thick. (I make it as big as my silicone baking mat.)
7. Sprinkle with shredded Cheddar cheese.
8. Starting with long side, roll into a cylinder the same way you would do cinnamon rolls.
9. Divide cylinder in half with dental floss. Slice each half in half again. Now slice each quarter into 3 equal slices.
10. 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 and flour) works best.
11. Use scissors to make 4 equally-spaced vertical snips into each layer of the rolls.

If you make the night before:

1. 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:

1. 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. Now I’ve warned you.

3.1.09

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