Bread Machine Parmesan Potato Rolls (Make-Ahead Friendly)

These soft and flavorful potato rolls are made in a bread machine and rolled with Parmesan cheese tucked in the swirl. Perfect for prepping ahead, they’re baked fresh right before dinner, making them a versatile addition to any meal.

12 rolls

Soft bread rolls with potatoes, truffle oil, and Parmesan in a bread bowl.

Prep Time 30

Cook Time 20

Mix and Rise Time 2 15

Total Time 3 5

Ingredients

Dough

½ cup + 1 tablespoon (127 g) milk (cool)
1 large (≠50 g) egg
2 tablespoons (24 g) granulated sugar
¾ teaspoon (¾ teaspoon) table or sea salt
½ teaspoon (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 (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 milk (cool), 1 large egg, 2 tablespoons granulated sugar, ¾ teaspoon table or sea salt, ½ teaspoon white pepper (optional), 3 tablespoons butter (chopped), 1/2 cup baked potato (peeled and crumbled), 2 cups 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 the machine, 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.
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 soft unsalted butter and sprinkle with 1/2 cup 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 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

Truffle Variation:

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.

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Methods

Stand Mixer Method:

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.

Hand Kneading Method:

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.

Yeast Note: If using active dry yeast, increase the amount by ¼ teaspoon. No need to dissolve first, but you can if preferred.

Troubleshooting: If rolls rise unevenly or pop up in the center, the pan may be too small or the rolls rolled too tightly. Gently press centers down after baking and use a larger pan next time.

Nutritional Information