Bread Machine Potato Rolls with Parmesan

These soft bread machine potato rolls are made with baked potato and shaped with a Parmesan swirl. Bake them immediately or refrigerate the shaped rolls overnight for an easy make-ahead option

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 (42 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 (14 g) softened unsalted butter
½ cup (25 g) freshly grated Parmesan cheese

Topping

1 tablespoon (14 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), ½ 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: These soft bread machine potato rolls are made with baked potato and shaped with a Parmesan swirl. Bake them immediately or refrigerate the shaped rolls overnight for an easy make-ahead option
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: Transfer the dough to a lightly floured surface and roll it into a 9 × 14-inch rectangle. Spread with 1 tablespoon softened unsalted butter.
Cut the rectangle in half crosswise, then cut each half into six strips to make 12 strips altogether. Sprinkle the strips evenly with ½ cup freshly grated Parmesan cheese.
Roll up each strip and place it cut-side up in a greased muffin cup.
No muffin tin? Arrange the rolls in a greased round or square baking pan, leaving space between 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 2½ 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. They should be approximately one-third larger.
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: For a stronger savory flavor, replace 1 tablespoon of the butter in the dough with truffle oil. Add 2 teaspoons truffle oil to the melted butter used for brushing, and finish with truffle salt.

Make Ahead: Shape the rolls, cover loosely, and refrigerate overnight. The next day, let them rise until soft and puffy before baking as directed.

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