Parmesan Potato Rolls (Bread Machine Version + Truffle Variation)
Sneak Preview: These soft and fluffy bread machine potato rolls are enriched with Parmesan for a rich, savory bite. Perfect for any meal, they’re easy to make ahead and bake fresh. Want a gourmet touch? Try the truffle oil variation for extra depth of flavor.
As an Amazon Associate, I earn from qualifying purchases.
Does anything say “welcome” better than the aroma of freshly baked bread? These Parmesan Potato Rolls bring warmth to any meal with their soft, fluffy texture and rich, cheesy flavor. Designed for busy schedules, they let your bread machine handle the work while you go about your day.
Letting the dough chill overnight isn’t just convenient—it enhances the flavor! The yeast and potatoes develop a deeper, more complex taste as they rest. Bake them fresh just before dinner, and watch them disappear.
This recipe is written for a bread machine, but I’ve included instructions for making them by hand or with a stand mixer. Plus, if you’re feeling fancy, there’s an optional truffle oil variation for a decadent twist!
Why Make These Parmesan Potato Rolls?
- Rich and fluffy: Parmesan and potatoes create a soft, savory roll.
- Make-ahead friendly: Prep the dough ahead and bake fresh.
- Bread machine convenience: Hands-free mixing and kneading.
- Optional truffle variation: Add a gourmet touch!
Happy Bakers Speak Up
“They turned out fabulous, thank you.” — Gina J.
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. Microwave small to medium potato. Peel, dice, and add to cold liquid in the pan to cool.
- 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):
1. Load Ingredients & Start the Dough Cycle – Add all ingredients to the bread machine pan in the order listed. Select the DOUGH cycle and press START.
2. Check Dough in the First Minute – Ensure the paddles are engaged and the dough is clumping together properly.
3. Check Dough After 15 Minutes – The dough should stick to the sides, then pull away cleanly. If it’s too wet or dry, adjust with small amounts of flour or liquid.
4. Let the Dough Rise – By the end of the DOUGH cycle, the dough should have doubled in size.
5. Shape the Dough – Transfer the dough to a lightly floured surface and knead briefly to remove large air bubbles. Shape it into a smooth ball.
6. Roll & Cut – Roll the dough into a 9 x 14-inch rectangle. Brush with melted butter, then cut into strips using a knife, dough scraper, or pizza cutter.
7. Add Parmesan & Shape Rolls – Sprinkle Parmesan over the strips, then roll each one to form individual rolls.
8. Arrange for Rising – Place each roll into a muffin tin cup with the cut side up. Allow them to rise, but don’t overproof, or they may become hollow inside.
9. Bake & Finish – Brush with melted butter, sprinkle with salt and fresh chopped parsley, then bake until golden brown. Enjoy warm!
Parmesan Potato Rolls (Bread Machine Version + Truffle Variation)
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, 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.Find out more about this surprising secret to success with a bread machine here.
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
If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)
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!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
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.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.