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

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


  • 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)


  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.


    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:



Serving Size:


Amount Per Serving: Calories: 275Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 373mgCarbohydrates: 32gFiber: 1gSugar: 5gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Sunday 15th of April 2012

I could spend teh whole day here; your recipes and ideas are right up my alley. These looks so good! Rita

Leslie A

Saturday 14th of April 2012

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 :)


Saturday 14th of April 2012

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.


Saturday 14th of April 2012

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.


Friday 13th of April 2012

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.


Friday 13th of April 2012

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

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