Bread Machine Potato Rolls with Parmesan (Fluffy + Make-Ahead)
Sneak Preview: Soft, fluffy potato rolls made with Parmesan and shaped like pinwheels. Let your bread machine do the kneading, then chill or bake right away—your choice. Truffle variation included.
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Does anything say “welcome” better than the aroma of freshly baked bread? These cheesy potato rolls are a staple in my kitchen—especially when I want to make something special without hovering over the dough.
The bread machine handles the messy part, and the rest is all about shaping, baking, and sharing. Try the truffle variation if you’re feeling fancy—it always gets compliments.
Ingredients and Substitutions
MILK: Whole milk for richness. Substitute 2% or non-dairy milk.
EGGS: Use a large egg ± 50 grams. If you use a different size, adjust the liquid accordingly.
SUGAR: Reduce the sugar by half if you prefer. Swap honey for sugar.
SALT: Table or sea salt. If using Kosher salt, add 1/4 teaspoon extra.
WHITE PEPPER (optional): Adds flavor
BUTTER: Unsalted butter preferred; Substitute margarine, shortening, or vegetable oil.
POTATOES: Helps rolls stay fresh longer. Substitute instant potatoes but dough may need extra moisture.
FLOUR: Use unbleached all-purpose flour; bread flour will give a slightly better rise and a chewier texture.
YEAST: Instant, bread machine, or rapid-rise yeast; if using active dry yeast, add 1/4 teaspoon extra
CHEESE: Shredded parmesan cheese–the real thing
Optional Truffle Variation:
Elevate these rolls with truffle oil! Add it to the dough for a rich, aromatic flavor. For the final touch, add truffle oil to the butter glaze and drizzle a little over the warm rolls after baking. See Recipe Notes for details.
Step-by-Step for Parmesan Potato Rolls (Bread Machine Method):
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
- Don’t warm the liquid or eggs (unless your kitchen is very cold).
- Chop the butter into fine pieces instead of warming.
- This helps it to meld into the dough without making it greasy.
- Microwave the potato to save time.
- Always check the dough consistency to avoid surprises.
- After 15 minutes of kneading, the dough should stick to the sides, then pull away cleanly. Adjust with small amounts of flour or liquid as needed.
- Avoid overproofing shaped rolls.
- Allow them to rise, but over proofing will cause the center to become hollow as they run out of room and pop out of the muffin tin.
Bread Machine Potato Rolls with Parmesan
Video
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 (28 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 (28 g) soft unsalted butter
- ½ cup (25 g) fresh grated Parmesan cheese
Topping
- 1 tablespoon (28 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 (28 g) butter (chopped), 1/2 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: After starting the machine, lift the lid to ensure the paddles are engaged and the dough is starting to clump. After 15 minutes, check the dough consistency: •Too wet? Add flour 1 tbsp at a time until it pulls away from the sides. •Too dry? Add liquid 1 tbsp at a time until it looks smooth and elastic.
- 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: Roll the dough into a 9 x 14-inch rectangle. Spread 1 tablespoon (28 g) soft unsalted butter and sprinkle with 1/2 cup (25 g) fresh grated Parmesan cheese.Cut the rectangle in half the short way to make two rectangles. Divide each of those rectangles in half to make to make 4 skinny rectangles. Cut each of those rectangles into three strips. This should make 12 skinny strips. (See pictures in the post.)Roll up each strip and place, cut side up, into a well-greased cup of a muffin tin. Spraying with Baker’s Secret (a mixture of oil and flour) works best. unless you are using USA pans which don’t need any spray. (No muffin tin? Use round or square pans and place the rolls side by side like cinnamon rolls leaving room between rolls for 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 2-1/2 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. 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 (28 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
- Substitute 1 tablespoon of truffle oil for one tablespoon of butter in the dough.
- Add 2 teaspoons of truffle oil to the butter glaze, and use truffle salt instead of Kosher salt to sprinkle on top of the baked rolls.
- 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.
- 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
These rolls are just as delicious after an overnight chill as they are when baked immediately–a rare characteristic. (I think it’s the potatoes).
Try using this dough for make-ahead cinnamon rolls—skip the pepper and cheese, spread with butter and a cinnamon-sugar filling, then roll, slice, and arrange in a muffin tin or baking pan. Let them rise in the fridge overnight and bake fresh in the morning!
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P.S. Do you recognize this recipe?
If this recipe sounds familiar, I published it a few years ago (2017) as “Potato Cheese Rolls.” Later, I removed the post. After several requests, I decided to republish it in a slightly different way. The main recipe remains the same, except I swapped Parmesan cheese for Cheddar.
They turned out fabulous, thank you!
Thank you for writing, Gina and especially thank you for the 5-star review. That helps all of my readers.
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.
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
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!)
Javelin,
That’s fine. Thanks for the link. paula
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 .
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
I love your blog and I am featuring it as part of my Fab Five Friday post!!
Linda
Thanks Linda,
Can’t wait to see it.
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!
Forget the low carb diet with these around. 🙂 pr
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!