Super Convenient Overnight Potato-Cheese Yeast Rolls are generously laced with chewy Cheddar cheese. Make the night before, refrigerate, and bake when convenient.
This recipe is written to be mixed in a bread machine. However, the notes at the end of the recipe include instructions on how to make this bread by hand or with a stand mixer.
After all the craziness of this week, a new yeast roll recipe sounds interesting for Easter dinner. I think these will complement the spiral-sliced ham from Costco that has become our Easter tradition.
Why you need this recipe in your collection:
Sharp Cheddar cheese, well-seasoned mashed potatoes, and a cute rose-like shape combine to give my favorite dinner rolls some competition.
In addition, this recipe is convenient. I can make the rolls the day before, refrigerate overnight, then pull them out of the fridge to rise just before leaving for church. As a result, when I walk in the door two or three hours later, they are ready to bake.
As always, I let my bread machine do the mixing and kneading.
Since the consistency of “seasoned mashed potatoes” can vary, pay attention to the dough after you start your bread machine to make sure it is not too wet or dry.
If you are new to bread-making, check out the picture tutorial on this post regarding what your dough should look like.
Forming the dough into rolls is a lot like making cinnamon rolls. Pretend the cheese is cinnamon-sugar.
How to shape Potato-Cheese Yeast Rolls:
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- 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
- Add egg, sugar, salt, butter, and mashed potatoes to bread-machine pan.
- 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.
- Add bread flour and then yeast.
- Select the dough cycle and start.
- When finished, remove dough from pan to floured surface. Assemble as follows: (see pictures above)
- Roll into a rectangle about 1/2 inch thick. (I make it as big as my silicone baking mat.)
- Sprinkle with shredded Cheddar cheese.
- Starting with long side, roll into a cylinder the same way you would do cinnamon rolls.
- Divide cylinder in half with dental floss. Slice each half in half again. Now slice each quarter into 3 equal slices.
- Place each slice, cut side up, into a well-greased cup of a muffin tin. I have found spraying with Baker's Secret (a mixture of oil and flour) works best.
- Use scissors to make 4 equally-spaced vertical snips into each layer of the rolls.
If you make the night before:
- 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:
- 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.
- Once rolls are removed from the oven, allow them to remain in the muffin pan no longer than 5 minutes. Remove them before the cheese cools and glues your rolls into the pan like super glue stuck between two fumble fingers. Now I've warned you. 🙂
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
How to substitute active dry yeast for bread-machine yeast or instant yeast:
If you substitute regular yeast for instant or bread-machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 373mgCarbohydrates: 32gFiber: 1gSugar: 5gProtein: 10g