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
-
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.
-
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 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.
-
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.
-
Spray a sheet of foil with nonstick cooking spray and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the 2 tablespoons melted butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking, uncovered, until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.
-
Another make-ahead option: Parbake, covered, for 30 minutes, 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.
Why not put the make ahead instructions at the end ? You have them in the middle , making the recipe jump all over the place .
Have you ever doubled this recipe I usually need about 4 dozen when family are over.
Perfection in the yummiest form! My only problem was a few picky people who don’t like cheddar. I opted to use Swiss cheese instead & was even able to “stuff” these delectably fluffy rolls by digging a small well in the center & adding onions & more cheese that way. If you look at my profile picture here on Pinterest, you’ll see how I made them as a ring to be pulled apart by friends for a small get together. This recipe is so completely versatile, it’s DEFINITELY my new go to for anything party worthy! THANKS TESSA!
Hi, please specify type of oven that you use for this recipe, convection or conventional? Same for your other recipes, if possible. Thank you in advance
Hi…recipe looks great. Question. Can you shape this into a bread pan for a loaf of bread??
These look amazing and I get weak in the knees for all kinds of bread, yeast rolls r my fave! But I still look for a special roll recipe for Thanksgiving every year since the local bakery closed. I’ll let you know how they turn out. I subscribed so I can get the free ebook! Thank you for your generosity.
I made these rolls yesterday in between Tornado warnings, yes one trip to the Storm cellar in between second rising and baking. Thank goodness no damage in our neck of the woods. I did not have a Russet potato but a sweet potato was used instead and it was fantastic. I made myself an egg, cheese and bacon sammie out of this bread this morning and the bread was so soft. Most impressed Ma’am with your recipe.
Hi Tessa, I made the rolls today,filled each with cream cheese, they were fantastic. Thanx a lot , I wish if I had doubled the recipe, for sure next time:)
Just looking to confirm the baking time(s) for the par-bake option. The standard recipe says to bake for 30 minutes, brush with butter and sprinkle with cheese, then continue baking for 20 minutes (a total of 50 minutes). The par-bake option says to bake for 30 minutes, chill overnight, bring to room temp, then brush with butter and bake for 40 minutes (a total of 70 minutes). Will the rolls brown overly much seeing that the second half of baking the par-baked rolls is twice as long as the second half of the baking time in the standard recipe? Do you cover the par-baked rolls with foil at any point during the 40-minute baking time?
GREAT RECIPE!!
Do you have a gluten free option?
Can i just substitute the 4 cups (18 ounces) all-purpose flour for gluten free all-purpose flour, potato flour or coconut flour??
I have been cooking/baking all my life and other than the fact that you use different types of measuring cups for dry and liquids I have never heard of the conversions you were talking about in regards to the flour. Can you explain where that comes from please?
Omg – just made a batch of these and they are amazing little clouds of heavenly carby-cheesy goodness!
Can these be made with instant potatoes?
I have a LARGE group to feed!
Hi,
I was wondering if this could work in a bread machine, and if it could would anything would have to be done differently?
Thanks!
I’m not sure, Rebecca! I don’t have a bread machine.
Can I use strong flour as I would do when making bread.
My bread flatten and doesn’t not rise plus I use milk instead of water like I usually did to my other bread recipe. Need help ! The dough doesn’t seem to cook its brown in color to be exact and stretchie
I was wondering if I could use potato flakes in place of the real potato? Any ideas? Thanks!
I am not sure if I understand your measurements for the flour. My numbers 1 cup = 8 ounces. You are calling for 4 cups = 18 ounces? Explain please. Thank you very much!
Hi, Larry! So every ingredient has a different density which means 1 cup does NOT always equal 8 ounces. Flour is very light, so 1 cup = 4.5 ounces (this varies slightly depending on the brand). Just like 1 cup of lead wouldn’t weigh the same as 1 cup of feathers, every ingredient has its own weight amount. You can learn more about it here: https://handletheheat.com/ultimate-guide-measuring/
I am a bread making addict and made this today, in a word “fantastic” soft fluffy sweet inside savoury top a real tear and share winner.
I am a fan
Bill
Thanks, Bill! Glad to hear that 🙂
Hi, this has already been asked but not answered: How well does the dough freeze? I’m wondering how the cheese and raw eggs would fare. Thanks.
I would follow the parbake instructions at the end of the recipe and then freeze instead of refrigerating. Defrost overnight then let come to room temp before finishing baking.
I’ve got these on the rise right now for East brunch tommorow! I don’t have a stand mixer or all that upper body strength
I cant get recipe to print on one page. Help
Could this be made gluten free?
These look awesome! I just got a stand mixer too, so these will be perfect to break it in (: how many eggs dos you use?
The eggs are listed in the recipe – 2 large eggs!
Not a big fan of mustard. Can you taste it in the recipe? If so can I substitute something else?
You can’t quite taste it as mustard, just helps to make them more flavorful. Often mustard is added to cheese sauces like mac & cheese to enhance the flavor. You can leave it out if you prefer though!
Would these work using sweet potato?
Snowed in and what do I do? I bake your cheddar rolls. I didn’t read your recipe carefully and shapes 15 instead of 24 rolls. Same baking time. These are the fluffiest, softest, cheesy bread rolls ever!!!!!!! ❤️❤️❤️ them. In fact, all your recipes are great.
Fantastic!! Thanks so much 🙂 Hope you kept warm all weekend.
How many Eggs?
Have you tried to freeze the balls after shaping?
Hi there! I want to make these today and freeze for thanksgiving! How do you suggest I do that? I see the make ahead options but it seems like that wouldn’t work for 2 days! Just curious what your thoughts were on the INCREDIBLE rolls! (I made them before…delish!)
Oh yum! These rolls are fluffy and perfect. Plus, the cheddar is the cherry on top! <3
I made these today and they were wonderful! So tender and soft, just melt in your mouth good.
Cheddar. Potato. Rolls. Um… YES! These are perfect, Tessa <3
I totally agree with homemade bread being the perfect stress buster! These look just perfect, cheese topped rolls are some of my favourite things ever, I can totally carb overload on them!!
Mmmm…there’s really nothing better than fresh homemade bread!
These chedder rolls look delicious!
Those rolls look amazing! With all the holiday leftovers, these would make great sandwiches. Could I substitute leftover mashed potatoes for the russet?
I haven’t tried it but that should work!