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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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or email me: paula at saladinajar.com.
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