Tuesday, May 15, 2012

Potato Cheese Yeast Rolls

We made these for Easter Sunday. They were WONDERFUL! I made them the night before and let them 'hang out' in the fridge over night. I took them out before church and they were ready to bake when we came home. Loved these!

Potato Cheese Yeast Rolls

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

  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 1/2 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.
  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.

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