Cheddar Potato Rolls

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Potato, cheese, bread. Do I really even need to write up a whole post about why you should make these… like, NOW!?

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Everyone loves bread. I don’t care if you’re on some carb restricting diet, whether or not you have a gluten intolerance, or maybe you’re just weird and really don’t like bread… never knew such people could exist; And the fact that these have America’s other two favorite foods, cheese and mashed potatoes, there’s no excuse for anyone NOT to love these.

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I don’t normally make bread. Ask me to make a crème brulee, done. Fillet a whole fish, sure. Cook a 5 course meal for 200 people, easy. Make a dozen rolls, uhh let me get back to you…

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Growing up, my mom made homemade bread EVERY. SINGLE. DAY.

It didn’t matter if we were having leftovers for dinner, by golly there WILL be fresh rolls on the table.

…Did I really just use the term “by golly”?

Me and my sister would BEG her, “Why can’t we be like NORMAL families that BUY their bread?!” “Why don’t you ever buy the good bread (A.K.A. cheap white bread that consists of preservatives and 95% air).” We would literally beg her every Friday that she went to the grocery store, to get the “good” bread. I remember it being a special treat to go to all my friends’ houses, and being able to eat actual store-bought bread!

I know, I had a pretty rough childhood.

Still to this day, every time I go over, there’s fresh, right-out-of-the-oven, homemade buns sitting on the counter. I swear she’s trying to make me fat. I know it. The funny thing, is that she complains about having to make dinner, yet she makes homemade bread everyday… Gotta love my momma!

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Sadly, I can’t take full credit for this recipe. My mom had to hold my hand most of the way through. I came up with the idea and recipe, she had to show me how to actually do it… and I made her roll them all into balls for me since seriously I am physically INCAPABLE of forming bread dough into balls. I’d have a better chance at getting  Channing Tatum to go on a date with me, then I would at getting symmetrically shaped rolls; But I promise, bread making is not as complicated as you think! In fact, It’s very simple! And 1,000,000 times better than the “good” bread from the store, despite my juvenile opinions.

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As I mentioned earlier, these contain potatoes, which makes them so soft and moist; but not everyone just so happens to have unseasoned mashed potatoes laying around, so I use Bob’s Red Mill Potato Flakes, which allows me to make these anytime I want! All you have to do is mix the dried flakes and some hot water together, and wahla! Instant mashed potatoes.

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This post was sponsored by Bob’s Red Mill, however all thoughts and opinions expressed are 100% my own.

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Cheddar Potato Rolls
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Soft and fluffy Cheddar Potato Rolls that are as easy to make as they are to eat!
Cheddar Potato Rolls
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Print Recipe
Soft and fluffy Cheddar Potato Rolls that are as easy to make as they are to eat!
Servings
20rolls
Servings
20rolls
Ingredients
Servings: rolls
Units:
Ingredients
Servings: rolls
Units:
Instructions
  1. In the bowl of a stand mixer, fitted with the dough hook attachment, combine warm water, yeast, and 1/2 teaspoon of sugar. Mix until just combined and let sit until mixture is foamy and has tiny bubbles, 5-10 minutes.
  2. Add in the remaining ingredients, except for 2 tablespoons of butter and cheese. Mix on low until the dough is well kneaded and pulls away from the sides of the bowl, about 5 minutes. Add in 1 cup of cheese, setting aside the remaining cup, and mix until cheese is incorporated. Removie the dough hook, cover with a towel or plastic wrap, and let rise until doubled in size, about 60 minutes.
  3. Sprinkle 2-4 tablespoons of flour onto a clean surface, and pour out dough. Lightly coat the dough with another 2-4 tablespoons and divide into 16 equal portions. Roll into tight balls and place onto a greased jelly roll pan in rows of 4. Cover and let rise until doubled in size, about 30 minutes.
  4. Preheat oven to 350 degrees farhenheit. Melt the remaining 2 tablespoons of butter, and brush onto the tops of the buns. Sprinkle on the remaining cheese and bake for 20-25 minutes, or until light golden brown. Leftover rolls can be stored in an airtight container or plastic bag in the refrigerator for several days.
Recipe Notes

To make the mashed potatoes, I used 1 cup dry, dehydrated potato flakes (I used Bob's Red Mill brand) and mixed them with 1 cup of hot water.

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