Name: Bread Machine Potato Rolls with Parmesan
Prep time: 30 min
Cook time: 20 min
Total time: 185 min
Ingredients: ½ cup + 1 tablespoon milk (cool); 1 large egg; 2 tablespoons granulated sugar; ¾ teaspoon table or sea salt; ½ teaspoon white pepper (optional); 3 tablespoons butter (chopped); ½ cup baked potato (peeled and crumbled); 2 cups all-purpose flour; 1½ teaspoons bread machine yeast; 1 tablespoon softened unsalted butter; ½ cup freshly grated Parmesan cheese; 1 tablespoon melted unsalted butter; kosher flaked salt; chopped fresh parsley

JUMP TO RECIPE CARD JUMP TO STEP-BY-STEP VIDEO

Sneak Preview: These soft bread machine potato rolls are shaped with a Parmesan swirl and baked in a muffin pan. Allow about 3 hours to make them immediately, or shape and refrigerate them overnight.

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A leftover baked potato may not look like the beginning of memorable dinner rolls, but it gives this dough a soft texture and helps the rolls stay fresh longer.

After the bread machine mixes and kneads the dough, roll it into a rectangle, add butter and Parmesan, and cut it into strips. Each strip becomes a savory little spiral that bakes in a muffin cup. Make them from start to finish in about three hours, or refrigerate the shaped rolls overnight and bake them the next day.

No bread machine? See the recipe notes for how to make this recipe with a stand mixer or by hand.

Readers Say…
“These are heavenly! My daughter sold these to family and friends as a fundraiser and raised $500 in two months.” —Keri

Ingredients & Substitutions

Ingredients for Parmesan Potato Rolls--a savory bread recipe

• POTATO: Use a peeled baked or microwaved potato, cooled and crumbled. Substitute plain prepared instant mashed potatoes if convenient. Because their moisture content varies, check the dough as it kneads and adjust with flour or milk if necessary.

• FLOUR: Unbleached all-purpose flour produces soft rolls. Bread flour will give them a slightly higher rise and chewier texture.

• BUTTER: Unsalted butter lets you control the salt. Chop the cold butter before adding it to the bread machine so it disperses evenly.

• YEAST: Use instant, bread machine, or rapid-rise yeast. If substituting active dry yeast, add an extra ¼ teaspoon. There is no need to dissolve it first.

• PARMESAN: Use freshly grated Parmesan rather than the shelf-stable powdered variety. Finely grated cheese is easier to distribute evenly over the dough.

How to Make Bread Machine Potato Rolls

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

adding all ingredients to the bread machine. — **Add ingredients; start the DOUGH cycle**

First peak to make sure the paddles are installed correctly — **Add ingredients; start the DOUGH cycle**

Brusing butter on the rectangle. — **Roll into a rectangle; brush with butter**

Cutting strips with a dough scraper. — **Roll into a rectangle; brush with butter**

Place each coil into a muffin pan. — **Place in muffin cups**

Cover and let the rolls rise until they are almost double. — **Place in muffin cups**

Bread Machine Potato Rolls with Parmesan

By Paula Rhodes

These soft bread machine potato rolls are made with baked potato and shaped with a Parmesan swirl. Bake them immediately or refrigerate the shaped rolls overnight for an easy make-ahead option

5 from 7 votes

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Video

Prep time: 30

Cook time: 20

Mix and Rise Time: 2 15

Total time: 3 5

Ingredients

Dough

½ cup + 1 tablespoon (127 g) milk (cool)
1 large (50 g) egg
2 tablespoons (24 g) granulated sugar
¾ teaspoon table or sea salt
½ teaspoon white pepper (optional)
3 tablespoons (42 g) butter (chopped)
½ cup (100 g) baked potato (peeled and crumbled)
2 cups (240 g) all-purpose flour
1½ teaspoons bread machine yeast

Filling

1 tablespoon (14 g) softened unsalted butter
½ cup (25 g) freshly grated Parmesan cheese

Topping

1 tablespoon (14 g) melted unsalted butter
kosher flaked salt
chopped fresh parsley

Instructions

Bake Potato: Microwave a small to medium unpeeled potato on HIGH for 3-5 minutes until tender. Let it sit for a couple of minutes. Once cool enough to handle, peel and crumble before adding to the bread machine.
Start the Dough: Add ½ cup + 1 tablespoon (127 g) milk (cool), 1 large (50 g) egg, 2 tablespoons (24 g) granulated sugar, ¾ teaspoon table or sea salt, ½ teaspoon white pepper (optional), 3 tablespoons (42 g) butter (chopped), ½ cup (100 g) baked potato (peeled and crumbled), 2 cups (240 g) all-purpose flour, and 1½ teaspoons bread machine yeast to the bread machine pan in the order listed.
Select the DOUGH cycle and press START.
Check the Dough: These soft bread machine potato rolls are made with baked potato and shaped with a Parmesan swirl. Bake them immediately or refrigerate the shaped rolls overnight for an easy make-ahead option
After the Dough Cycle Ends: If the dough has doubled in size, transfer it to a floured surface.
If not, leave it in the machine until it rises before proceeding.
Shape the Rolls: Transfer the dough to a lightly floured surface and roll it into a 9 × 14-inch rectangle. Spread with 1 tablespoon (14 g) softened unsalted butter.
Cut the rectangle in half crosswise, then cut each half into six strips to make 12 strips altogether. Sprinkle the strips evenly with ½ cup (25 g) freshly grated Parmesan cheese.
Roll up each strip and place it cut-side up in a greased muffin cup.
No muffin tin? Arrange the rolls in a greased round or square baking pan, leaving space between them to rise.

BAKING OPTIONS

Overnight Method (Make-Ahead Rolls): Cover shaped rolls loosely with plastic wrap and refrigerate overnight.
Remove from the fridge 2 to 2½ hours before baking and set them on the counter to allow them to rise. When ready to bake, they should be puffy, but don't wait for them to double in size. They should be approximately one-third larger.
Preheat oven to 350˚F (180˚C). Bake for 15-18 minutes until golden brown and the internal temperature reaches 190°F (88°C).
Bake Immediately: Cover the shaped rolls with a tea towel and let them rise until 1/3 larger (not double).
Preheat oven to 350°F (180°C) and bake for 15-18 minutes, until they reach 190°F (88°C) internally. Check with a quick-read digital thermometer.
Cooling After Baking: Brush the rolls with 1 tablespoon (14 g) melted unsalted butter, sprinkle with kosher flaked salt, and chopped fresh parsley. Let rolls cool in the muffin tin for no more than 5 minutes to prevent the cheese from sticking.
Transfer to a cooling rack while warm.

Notes

Truffle Variation: For a stronger savory flavor, replace 1 tablespoon of the butter in the dough with truffle oil. Add 2 teaspoons truffle oil to the melted butter used for brushing, and finish with truffle salt.

Make Ahead: Shape the rolls, cover loosely, and refrigerate overnight. The next day, let them rise until soft and puffy before baking as directed.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Methods

Stand Mixer Method:

Add ingredients to the mixing bowl in the same order.
Mix on LOW until combined, then knead with a dough hook on speed 2-3 for 5-10 minutes until smooth.
Cover and let rise until doubled.
Shape and bake as directed above.

Hand Kneading Method:

Mix ingredients in a large bowl to form a shaggy dough.
Transfer to a floured surface and knead for 10-20 minutes until smooth.
Place in a greased bowl, cover, and let rise until doubled.
Shape and bake as directed.

Yeast Note: If using active dry yeast, increase the amount by ¼ teaspoon. No need to dissolve first, but you can if preferred.

Troubleshooting: If rolls rise unevenly or pop up in the center, the pan may be too small or the rolls rolled too tightly. Gently press centers down after baking and use a larger pan next time.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for SaladinaJar.com

Final Thoughts

These rolls are just as delicious after chilling overnight as they are when baked immediately–a rare characteristic. (I think it’s the potatoes).

If you have one lonely baked potato left after dinner, you now know exactly what to do with it.

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

P.S. Do you recognize this recipe?

This recipe was previously published as “Potato Cheese Rolls” and has been refreshed with Parmesan in place of Cheddar.

potato cheese roll sitting on a plate — Old picture from the original post.

My Amazon Store

25 Comments

These are heavenly! My daughter sold these to family and friends as a fundraiser and raised $500 in 2 months.

Paula says:

at

Hi Keri,
That is amazing!!! What a great way to share the food your daughter made. Love it.

Reply

They turned out fabulous, thank you!

Paula says:

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Thank you for writing, Gina and especially thank you for the 5-star review. That helps all of my readers.

Reply

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

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 🙂

Good idea, thanks!

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.

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.

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.

Paula says:

at

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

Reply

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!)

Paula says:

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

Reply

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

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

Paula says:

at

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

Reply

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

Linda

Paula says:

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Thanks Linda,
Can’t wait to see it.

Reply

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!

Paula says:

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Forget the low carb diet with these around. 🙂 pr

Reply

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

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

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.

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

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

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.