Cheesy Potato Bread Rolls

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

*1 egg 

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. 



Versatile Sandwich Bread Recipe – Vegetarian and Vegan Included

I started using this recipe for a fairly quick sandwich bread recently. After I started on my first batch I found myself out of certain ingredients and ended up making vegan substitutes in place of the missing ingredients. It turned out amazing! Later, I tried the vegetarian recipe and today I made the vegan again but with other added ingredients. It’s one of those recipes that seems foolproof as every change I make ends up with bread that is still tasty. This blog won’t have step by step pictures so I don’t have to wait a few weeks to document all the different substitutions and additions. Instead I’ll be adding the original recipe and then the gist of a recipe I used today (I didn’t measure the extra bits I used so I kind of winged it). You can also use this recipe to make buns and rolls like I did. It only makes one loaf so be aware of that! Many recipes have recipes written for two loaves.

The Original Recipe (Vegetarian)
You will need: 

*3 cups all purpose flour (plus extra for kneading)

*1/2 cup warm water

*1/4 cup milk

*1/4 cup melted butter 

*2 tbsp sugar and a separate 1 tbsp sugar

*2 tbsp active dry yeast

*1 tsp salt

*1 egg

Mix the warm water, active dry yeast and sugar. Let sit 10 minutes until it doubles in amount.

Add your flour to a bowl and make a well in the middle. Add all the ingredients except the milk and then stir. Then you can pour in the milk and mix well.

Leave covered in a floured or greased bowl for at least an hour to rise.

After the hour has passed punch down the bread and knead lightly on a floured surface before shaping into a loaf. Add to a greased bread pan, cover and let rise for at least 30 minutes.

Preheat the oven towards the end of the resting/rising period to 375 F. Bake for 30 minutes or until golden brown. 

Let it rest a minute or two before removing from the bread pan. Enjoy when cool! 

My Alterations (Vegan)
You will need: 

*3 (you may need more depending on alterations) cups all purpose flour (plus extra for kneading). I have had great luck with half buckwheat or half rye to half unbleached all purpose. Other flours may do well though I have yet to experiment with gluten free alternatives with this recipe. 

*1/2 cup warm water (plus 2 tbsp for the flax seed)

*1/4 cup dairy free milk such as oat or nut milks. Dairy free creamer makes for a sweeter and softer bread I have noticed. 

*1/4 cup melted coconut oil or vegan butter. Other oils will work as well but may effect the taste.

*2 tbsp raw (doesn’t need to be raw but it works nicely) sugar (I used turbinado) and a separate 1 tbsp sugar

*2 tbsp active dry yeast (I have been using 1 tbsp active dry yeast and 1/2-1 cup sourdough starter) 

*1 tbsp ground flax 

*1 tsp salt

Optional: nuts, oats, seeds and other extras

Mix the sugar, dry active yeast, sourdough starter and 1/2 cup warm water together. Let sit 10 minutes to double in volume. 

Mix the 1 tbsp ground flax seed with the 2 tbsp warm water. Let sit and the flax will begin to soften and change in texture. This is the egg substitute. 

Add the flour you have chosen to use to a bowl. Mix in any nuts, grains, seeds you may want to use. I used whole raw pine nuts and extra flax my first time. The nuts fell off easy when slicing but added a nice texture. Today I used flax, ground raw pine nuts and chunks of almonds I toasted after using them to make almond milk. Slightly more chewy but held up better to hungry toddler abuse. You don’t need to add anything but I love a little extra texture, flavor and added healthy goodness. You may need to add extra flour. I only had to in the recipe I used today but I was also doubling mine and used a tiny bit too much almond and oat milk as they were almost out and I wanted to use them up. 

Add in all other ingredients and mix well! Add to an oiled or floured bowl, cover and let rise for 1-2 hours.

Punch down and knead on a floured surface. If you used nuts some may fall out. I just tucked them back in. Shape into a bread loaf and place in a oiled bread pan. Cover and let sit 30 minutes to an hour. Depending on your substitutions and the temperature in your kitchen it may change the time needed. 

Bake at 375 F for 30 minutes until golden brown. Do the tap test to make sure it is done at this time. Let sit in pan for a minute or two before removing. Cool and then enjoy! 

Quick and Easy French Bread Recipe

This morning my husband may have hinted that I make something other than a bunch of different sourdough breads. I wasn’t up to making pretzel bread so I decided to use this French bread recipe I have had for a while. It isn’t the best for making sandwich bread or fluffy rolls but has a nice crisp crust and good flavor. It’s great for garlic bread and for dipping into stews and soups. 

You will need: 

*5 cups unbleached all purpose flour

*1 cup boiling water 

*1 cup cold water

*1/3 cup warm water (for activating the dry yeast)

*1 egg

*2 tbs sugar

*1 tbs room temperature butter 

*1 tbs salt 

*1 tbs dry active yeast 

Preheat the oven to 170 F and begin boiling water.

Mix sugar, salt and butter with a fork.

Add the boiling water and lightly mix.

Add the cold water and lightly mix. 

Mix yeast and warm water until fully blended then add to the bowl with the other water, sugar, salt and butter. 


Mix lightly. 

Add 3 cups of flour and mix.

Add remaining 3 cups of flour and mix well. 

Let rest 10 minutes (the resting periods in this recipe are vital).

Drop onto a floured surface and pull apart into three pieces. Shape into balls and let rest for 10 minutes.

Shape each into loafs using the pinch and tuck method. 

Put two onto a greased cookie sheet. Excuse how old and abused ours is. We are the 3rd or 4th owners and I’m out of tin foil to hide it. You can put one loaf at a time if you’d like since they will smoosh a little. The other loaf I made into buns and will post pictures of each step at the end! 
Slash bread with a greased knife.

Crack egg and mix to froth.

Paint each loaf with the egg including the slashed areas. 
Put into the 170 F degree oven for 10 minutes. Please again excuse this stove. Military housing doesn’t give you the most beautiful of appliances! Or the easiest to clean. We are lucky to have it though! 

Turn the heat up to 400 F and bake for 15 minutes. 

Turn down to 350 F for 10 minutes or until you can hear the cooked hollow core when tapped. 

Take out when golden brown and enjoy after it has cooled! Slice in half (like a hamburger bun) and brush the inside with crushed garlic, olive oil and then sprinkle cheese for a delicious garlic cheesy bread! Or dip in something savory! 

Here are the pictures for the rolls. Instructions are nearly the same as the loaf except you will need to shape each ball and let rest an additional 10 minutes before baking. That’s what I did at least! 

Sourdough Sandwich Bread – No Active Dry Yeast 

The other day I was looking for a good sourdough sandwich bread to try. My husband isn’t home most of the time lately and needs two meals packed for each day of work. I usually cook meals then pack them up but it can be tiresome to think of new meals that will do well at his work all the time. So I decided to start making him sandwiches. We have plenty of homemade jam and other goodies so I figured it would be a nice change (he may have also mentioned sandwiches some time ago…). Most recipes I found asked for sourdough starter and active dry yeast. I didn’t want to add the dry yeast. So I made some adjustments! The recipe went from around 5 hours in the making to around 24 hours but the results were worth it!

You will need: 

*4 1/2 cups unbleached all purpose flour 

*2 cups sourdough starter (make sure it’s bubbling good first!)

*1 1/4 cups water 

*2 tbs sugar

*1 tbs kosher salt 

First you add the water and sourdough starter together and mix lightly.

Then add the sugar and mix well for a few minutes until it is almost like a really runny paste.

Let sit for 5 minutes before continuing on.

Mix the flour and salt and then add one cup at a time.

When it becomes too hard to mix dump onto a lightly floured surface and knead.  

Knead for 8 minutes or so. You can also do this all in a mixture if preferred. Once finished roll into a ball. 


After kneading the dough be sure to flour your mixing bowl (or get a clean one then flour) and add your rounded dough in. Some people prefer to oil their bowl and dough to get it out with less mess or stick. 

Leave covered for at least 8 hours or alternatively longer to increase the sourdough taste. I’ve left mine for a few days with some other sourdough recipes. Super sour! This batch I left for 16 hours. I started it before making dinner then went back to it after breakfast the next day. It took quite a bit of time to double in size. 

Punch down and drop onto a floured surface to divide in half. 

Knead each dough ball and round the shape before leaving to rest for an hour. 


Grease two loaf pans before rolling the dough into sandwich loafs or roll out to at least fit in the pans! Leave these to rise for 3+ hours (mine took a while due to the temperature of the room. They are ready to go when they start to rise above the pan.) before preheating the oven to 450 F. 
Slash the tops of the loaves with a knife then place in the oven to bake for 10 minutes before reducing the heat to 400 F for another 30 minutes. Check at this time to make sure the loaves have the hollow tap you’re looking for to let you know it’s done! 

Take out of the bread pans immediately and let cool. The insides are soft and fluffy and the crust is crunchy and amazing! Enjoy! 

My Sourdough Starter Story And Tips

Growing up I always disliked sourdough. The only time I would eat it is if my mom hallowed out a small round loaf into a bread bowl and filled it with savory soup. Even then it wasn’t until I was at least in high school that I would eat it like this. Since moving to the PNW my feelings have changed. It could be my taste buds evolving or it could be that homemade is just better! 

What do you need to make sourdough? A sourdough starter! I bought a starter kit (which ended up just being expensive yeast with instructions) a few months ago and set out on a 7 day journey of making this concoction that I could smell fermenting a little more each day. It was so exciting! Unfortunately, it didn’t quite get to where it needed by the end. I asked my sourdough loving neighbor-friend about it and she found the solution. I was using buckwheat. I thought it was fine but apparently it was having a hard time breaking down. She took a sample of my starter and added it to unbleached all purpose flour. Instant reaction! She solved my problem! At the same time she also gifted me a 300 year old Bavarian starter that I use exclusively now (mostly because I messed up my other starter and it went bad). 

Want to make your own starter? Most recipes suggest tossing the mixture that you take out each day when feeding your starter. I kept it and added it to my regular bread making along with extra dry yeast. It was fine and I had zero waste! Another tip is to keep your starter in a loosely sealed mason jar. When you’re not using it often keep it in the fridge. When I want to make sourdough I take it out a day ahead AT LEAST and give it a good stir. I also keep a bit in several small jars so it’s easier to use up a little and clean the jar instead of feeding it. You can add more from another jar after a feeding. I learned this the hard way when my original sourdough got some nastiness on the jar from not using, not cleaning and not refrigerating. Don’t make my mistakes!  

There are endless recipes on Pinterest for creating a sourdough starter so for now I will leave it at that! Later, I am starting a crusty bread that takes 18 hours to make! I will be sharing that experience and share a step by step sourdough starter tutorial in the future!