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Cheesy Potato Rolls: A Bread Machine Recipe To Make the Night Before

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Preview: These Potato Rolls from a Bread Machine are laced with chewy Cheddar and shaped into roses. Convenient to make, fun to eat.

Does anything say “welcome” better than the smell of homemade bread? What if you are planning a nice dinner with homemade bread, but you won’t be home all day to prepare it? These rolls are flexible and suitable for such situations.

Letting the dough chill all night is not a compromise. The yeast and potatoes will actually develop better flavor in the process. Bake them immediately before you sit down to eat. Enjoy your guests’ reactions.

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.

potato cheese roll on a plate

Why you need these Bread Machine Potato Rolls in your recipe collection:

Sharp Cheddar cheese, well-seasoned mashed potatoes, and a cute rose-like shape combine to give my classic dinner rolls some competition.  

As always, I let my bread machine do the mixing and kneading.

If you are new to bread-making, check out the picture tutorial on this post regarding what your dough should look like as the machine kneads it.

Ingredients and substitutions:

  • MILK: Whatever you have on hand will work. The higher the fat content, the richer and more delicious your rolls.
  • EGGS: The recipe is written for a large-sized egg. If you use a different size, adjust the liquid accordingly.
  • SUGAR: Reduce the sugar by half if you prefer.
  • SALT: Use table or sea salt. If you want to use Kosher salt, add 1/4 teaspoon extra. You can experiment by gradually decreasing the salt if necessary, but don’t cut it out completely.
  • BUTTER: Substitute margarine, shortening, or vegetable oil.
  • MASHED POTATOES: Mashed potatoes provide softness and moisture in bread. If you don’t have leftover mashed potatoes, make some with a fresh potato or instant potato flakes.

    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.

    Another substitute: Potato flour. Use 2-1/2 tablespoons of potato flour for 1/2 cup of mashed potatoes. Increase the milk by 50%.
  • FLOUR: Use unbleached all-purpose flour if that’s all you have, but bread flour will give you a better rise and a slightly chewier texture that plays nice with the cheese.
  • YEAST: I always use instant, bread machine, or rapid-rise yeast. If you use active dry yeast, add 1/4 teaspoon extra as it tends to work more slowly.
  • CHEESE: Cheddar cheese is my preference. The color makes beautiful “roses,” and the taste is robust enough to count for something.

How to shape Potato Rolls:

Forming the dough into rolls is a lot like making cinnamon rolls. Pretend the cheese is cinnamon-sugar.

rolled out dough with cheese on top
Roll dough into a 14 x 9- inch rectangle about 1/2 inch thick and sprinkle with shredded Cheddar cheese.
rolling the cheese into the dough
Starting from the long side, roll dough like you would cinnamon rolls and pinch the seam together.
cutting the dough with dental floss
Use dental floss to cut the cylinder in half.
sliced roll dough
Cut each half in half again, then cut each quarter into three equal slices.
Place each roll cut-side up into cups of a well-greased, nonstick muffin tin.
cutting the rolls with scissors
Make four cuts about 3/4-inch deep into each layer of the rolls.

Cinnamon-Sugar Variation:

Instead of cheese, spread 1/4 cup of softened butter over the dough after you roll it into a rectangle. Sprinkle 1/4 to 1/2 cup of sugar combined with 2 teaspoons of cinnamon over the dough. Continue with the same directions given above.


Yield: 12 rolls

Potato Rolls: Bread Machine Recipe

Potato Rolls: Bread Machine Recipe

This bread machine recipe for potato yeast rolls is laced with chewy Cheddar cheese. Make the night before and refrigerate if more convenient.

Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 2/3 cup (room temperature) milk (151 gr)
  • 1 large egg (50 gr)
  • 1/4 cup granulated sugar (48 gr)
  • 1 teaspoon table or sea salt (6 gr)
  • 1/4 cup butter (softened) cut into small pieces (57 gr)
  • 1/2 cup well-seasoned mashed potatoes (125 gr)
  • 3 cups bread flour (360 gr)
  • 2 teaspoons bread machine yeast (6 gr)
  • 2 cups shredded Cheddar cheese (226 gr)

Instructions

  1. Add all ingredients except the cheese to the bread machine pan in the order listed. Everything should be at room temperature.
  2. Select the DOUGH cycle and start.
  3. When finished, if the dough has doubled in size, remove it from the pan to a floured surface. If the dough has not risen enough, leave it in the machine until it does before going to step 4.
  4. Roll into a rectangle about 1/2 inch thick. (I make it as big as my silicone baking mat.)
  5. Sprinkle with shredded Cheddar cheese.
  6. Starting with a long side, roll into a cylinder the same way you would make cinnamon rolls.
  7. Divide the cylinder in half with dental floss. Slice each half in half again. Now slice each quarter into 3 equal slices.
  8. 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.
  9. Use scissors to make 4 equally-spaced vertical snips into each layer of the rolls.

If you make the night before:

  1. Cover shaped rolls loosely with plastic wrap and refrigerate overnight. Take out 2 to 2-1/2 hours before you want to eat and set them on the counter. Preheat oven to 350˚F. Bake for 19-20 minutes.

To eat right away:

  1. Cover with a tea towel and allow rolls to rise. They don't need to double--just rise about a third again the original size. Preheat oven to 350˚F. Bake for 19-20 minutes or until the internal temperature reaches 190˚F.

Cooling after baking:
Once rolls are removed from the oven, allow them to remain in the muffin pan no longer than 5 minutes. Remove them to a cooling rack before the cheese cools and glues your rolls into the pan.

Notes

    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 doubled. Deflate dough gently and shape as indicated in the recipe.

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

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