Mean Chefs Cheddar Cheese Potato Rolls Recipes

Steps:

• Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes. Sift 1 1/2 cups flour over the yeast; stir until mostly smooth. 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 1 stick butter, the 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. (You may not need all of the flour.) Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. 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, slightly touching. Set aside until the rolls are lightly puffed, about 20 minutes.
• Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.

Steps:

• Lightly oil mixing bowl and dough hook to prevent dough from sticking.
• In mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
• Stir to dissolve salt and sugar.
• Stir in grated potatoes and 1 1/2 cups of the cheese and enough of the flour to make a soft dough.
• When you can no longer mix by hand, begin kneading or remove dough to a mixer and knead 8 minutes.
• Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.
• Cover with a tea towel and let rest 15 minutes.
• Divide dough into roll-sized mounds, about 12-16, depending on size desired.
• Form into ovals and place on a baking sheet.
• Brush with melted butter and sprinkle tops lightly with cornmeal.
• Place baking sheet in a large, drawstring plastic bag and let rolls rise 30 minutes.
• Pre-heat oven to 400 degrees F.
• Make a shallow slash on top of each roll.
• Bake for 15 minutes, then reduce heat to 375°F.
• and sprinkle remaining 1/2 cup of cheese on top of bread.
• Bake another 10 minutes or until rolls are nicely browned and cheese is melted.