Super Convenient Potato-Cheese Yeast Rolls

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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.

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

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

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Use dental floss to cut cylinder in half.

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

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

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

 

Potato-Cheese Yeast Rolls
 
Author:
Serves: 12 rolls
Prep time:
Cook time:
Total time:
 
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
  • 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. :-)

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{ 21 comments… read them below or add one }

Rita April 15, 2012 at 8:49 am

I could spend teh whole day here; your recipes and ideas are right up my alley. These looks so good!
Rita

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Leslie A April 14, 2012 at 9:30 pm

I commented last week that I was going to try these and I just want you to know that I did make them and we all LOVED them! They were so yummy! This recipe is definitely a keeper 🙂

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Piper@GotItCookIt April 14, 2012 at 11:42 am

These are beautiful and look pretty easy too. I never knew how to get that cute top by snipping with scissors! Inspiration and education too, thank you Paula! Glad the tornadoes didn’t come your way, we don’t get these in Seattle, just earthquakes and volcanoes, LOL.

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`Suzanne April 14, 2012 at 1:33 am

What a great idea Paula, you always come up with the coolest things 🙂 I’m going to have to try this soon maybe even tomorrow. Glad all is well with you and your family during those crazy storms that brought tornados to your neighborhood. We got the storm after you and yes I live in AR. but do most all things in Texas, we live close to Texarkana. I have seen a tornado first hand and thought my husband and daughter wouldn’t make it through it as one came upon us so fast on Easter Sunday 2000. It was scary and my in laws house was seriously damage as 5 , 150 year old pine trees fell on top of it. Not a fun time but we were kept safe by God, it was amazing to see how our little trailer we lived in at the time was saved not a thing wrong with it when all around it was devastation. We had a little tiny baby chihuahua at the time and she even was spared along with our cat, I have no idea how tho.

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Natasha April 13, 2012 at 10:28 am

Hi Paula, glad you and your family are allright and hope you had a good easter.
Do tornadoes belong to this particular season?
Because I live in a place with very boring weather I can understand both your fear and your fascination!
These roll look soooo good, I am going to plan a meal with mashed potatoes, so I can make these the next day.

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Paula April 13, 2012 at 4:12 pm

Hi Natasha,
Yes, this is tornado season. Although they come at other times, the vast majority happen in the spring.

Your comment about boring weather made me smile. Evidently, boring weather = beautiful flowers and landscape. paula

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Javelin Warrior April 13, 2012 at 7:42 am

These rolls look and sound amazing – they’re so beautifully golden and cheesy! I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations… And no, I don’t think I’ve ever seen a real tornado (thank goodness!)

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Paula April 13, 2012 at 4:10 pm

Javelin,
That’s fine. Thanks for the link. paula

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Georgia @ The Comfort of Cooking April 12, 2012 at 10:52 am

What a fabulous way to jazz up traditional dinner rolls! These look so flavorful and I bet were very delicious. Thanks for sharing!

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Holly April 12, 2012 at 9:20 am

Rolls look great.
Glad your OK, I have been in way to many tornados, I live in Moore OK .

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Paula April 13, 2012 at 4:09 pm

Holly, I guess you’ve actually seen them in person? I went to school in Oklahoma so I know about the wind. Thankfully, I was never in a tornado though. pr

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Linda April 11, 2012 at 3:21 pm

I love your blog and I am featuring it as part of my Fab Five Friday post!!

Linda

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Paula April 11, 2012 at 7:22 pm

Thanks Linda,
Can’t wait to see it.

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Mid Mod Tom April 10, 2012 at 11:44 am

Good idea, thanks!

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Mid Mod Tom April 9, 2012 at 1:09 pm

I am supposed to be following a low carb diet, but I made onion custard bread and ate lemon layer cake yesterday! Those two things alone have me primed to try these too! Potatoes and cheese and yeast, OH MY!

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Paula April 9, 2012 at 9:36 pm

Forget the low carb diet with these around. 🙂 pr

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Sandy April 8, 2012 at 12:06 am

Judy can’t wait to taste these delicious rolls. She is drooling over my shoulder when I showed her your blog. Blessings

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Katie @ Katie Without Restrictions April 7, 2012 at 12:43 pm

These look absolutely amazing! I pinned them and can’t wait to try them!

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Paula April 7, 2012 at 10:18 am

I can’t imagine living in a tornado zone! Glad that you and yours are all fine from the last ones that hit your area.

These potato cheese rolls look scrumptious. What a lovely idea for a quick breakfast.

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Leslie A April 7, 2012 at 7:10 am

They sound wonderful! Can’t wait to try them! I think I will make them for supper tonight 🙂

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The Café Sucré Farine April 7, 2012 at 6:42 am

They look so pretty, Paula and such a fun trick for the shape!

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