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Overnight Potato-Cheese Yeast Rolls–A Bread Machine Recipe

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.

potato cheese roll on a plate

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:

rolled out dough with cheese on top
Roll dough into a 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.

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

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 privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Potato-Cheese Yeast Rolls

Potato-Cheese Yeast Rolls

Yield: 12 rolls
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes

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

Ingredients

  • 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

Instructions

  1. Add egg, sugar, salt, butter, and mashed potatoes to bread-machine pan.
  2. 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.
  3. Add bread flour and then yeast.
  4. Select the dough cycle and start.
  5. When finished, remove dough from pan to floured surface. Assemble as follows: (see pictures above)
  6. Roll into a rectangle about 1/2 inch thick. (I make it as big as my silicone baking mat.)
  7. Sprinkle with shredded Cheddar cheese.
  8. Starting with long side, roll into a cylinder the same way you would do cinnamon rolls.
  9. Divide cylinder in half with dental floss. Slice each half in half again. Now slice each quarter into 3 equal slices.
  10. 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.
  11. Use scissors to make 4 equally-spaced vertical snips into each layer of the rolls.

If you make the night before:

  1. 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:

  1. 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.

Notes

  • 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.

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

Did you make this recipe?

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

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Rita

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 :)

[email protected]

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.

`Suzanne

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.

Natasha

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.

Paula

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