I love potatoes. When people say “bread is life” I think: “right after potatoes.” When combining the two I feel as if I am creating pure joy. In this blog post I’m sharing one of my versions of potato bread but I’m making it into rolls then adding a bit of cheese to the mix. Because cheese too is life. Unless you’re lactose intolerant and also gluten intolerant. Then maybe not.
I was very surprised I had not posted a blog about potato bread yet as I make it fairly often. Growing up one of my favorite sandwich breads from the regular grocery store was (is) potato. Homemade potato bread isn’t quite the same unless perhaps you are using potato flakes (instant mashed potatoes) or spend time breaking down potatoes into a thin liquidy purée. Even then the texture is different. I like my potato bread with some small clumps because I am a fan of the feeling.
You can easily double this recipe but I use this as is generally due to my husband being gone frequently. So my toddler and I gobble these up over a few days span (sometimes).
You will need:
*4 1/2-5 cups flour (1/2 cup for kneading)
*1 1/2 cups shredded cheese
*1 cup warm milk (I used cashew in these pictures as it’s what I had)
*1/2 cup mashed up potatoes (I use red for the sweetness)
*1 stick melted butter (1/2 cup)
*2 tablespoons sugar
*2 teaspoons salt
*1 tablespoon dry active yeast
I like to boil or bake potatoes for meals but generally make extra for other meals or bread. Here I had three small boiled red potatoes in my fridge. Mashed up they made half a cup. The picture shows more but I just had not smashed them into the cup fully. I mash what I have first to see if I should double the recipe or not. It depends on the amount of potatoes I have made generally. You can also use leftover prepared mashed potatoes.
Add the yeast, sugar and milk together. Stir well and then let sit for 5 minutes.
Add the butter, egg, half a cup (at least but hey…go crazy) of shredded cheese of your choice and salt. I also added a pinch of dill, a pinch of turmeric and a teaspoon of nutritional yeast. You definitely don’t need to add these but I like it. You could add other herbs and spices for a more complex flavor to the bread if you would like however! Rosemary is also great.
Mix by hand with a wooden spoon or with the paddle attachment of a mixer.
When fully mixed add half a cup of flour at a time up to 4 cups.
Remove the paddle attachment (use a spoon to pull any dough off) and add the dough hook if you are using a mixer. Add another half cup regardless of hand mixing or using a mechanical mixer.
After mixing if the dough still looks sticky you can add up to another half cup.
When fully mixed by the mixer I still like to knead by hand. It gives me a better idea of the texture of the bread and what it may need. Use up to half a cup of flour for this. The weather, temperature in your kitchen, etc can all effect the dough.
Place into a greased bowl and cover. Let sit 1-2 hours. Some recipes suggest placing it in the fridge for 24 hours then letting it come to room temperature and rise. I’m too impatient for this. Though I have tried it before and it doesn’t seem to make a huge difference. Do what feels right to you! Experiment!
When the dough has risen pull apart into desired sizes. I generally don’t pay attention to numbers and just pull apart to size. Be aware they will puff up so make them a bit smaller than you would like.
Use both hands to pinch and tuck the dough into itself to form the rolls. You can alternately just roll them into balls.
I stuffed some with extra cheese because why not?
The best way to make these rolls is to put them in a glass dish like this. Grease and add rolls with room to spare.
I also put some on our ugly old cookie sheet to show the difference in baking coming up…
Let rise 30 minutes. Preheat oven to 350 degrees Fahrenheit.
Brush with oil or butter if desired then bake for 30 minutes.
Remove and add cheese! Then bake for an additional 10 minutes or until the cheese is melted.
With the glass dish you are able to add much more cheese. The pieces are closer together and the sides keep cheese in.
With a cookie sheet a lot of cheese falls off so you both need to add less and also watch for burning. You can stick the rolls closer together but some may still miss out.
This is what happens with the cookie sheet. Some bits were too cooked and I had to crumble them off. The upside is you’re not pulling rolls apart and leaving softness exposed.
Here they are with the glass. They are much more moist!
Let cool for 5-10 minutes or so before serving. You don’t want to burn your mouth with hot cheese! With the glass you let let the rolls sit in the container before removing. With the cookie sheet use a spatula to remove right away and set on a cooling rack.