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. 

Enjoy! 

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Cheese Stuffed Pretzel Rolls

When I posted my recipe for pretzel buns it got attention from one of my favorite Facebook fan pages. “American Viking.” The link can be found here: https://www.facebook.com/AmericanVikingOrg/

The page owner suggested the rolls be stuffed with sausage and cheese if I remember correctly. Today, I obliged and made them with cheese (sorry there wasn’t sausage!). I used Colby Jack and Irish Dubliner cheese. Now that they are finished I think more cheese would have been amazing but some did break open so despite how even tastier they may have been it wouldn’t have ended well. 
  

I used this recipe: Pretzel Buns (and rolls!) Recipe | The Heathen Homesteader

https://theheathenhomesteader.wordpress.com/2016/02/27/pretzel-buns-and-rolls-recipe/

When you get to pinching the dough for shaping I only pinched a few times then added the cubes of cheese before pinching it shut.

Then I dropped them into the baking soda water (look at the original recipe) with the seam on top. When I dropped seam down the cheese tried to escape. I didn’t change anything else from the recipe and they came out great! Mozzarella or other softer cheeses would have been even better for the ooey gooey kind of texture many of us like in cheese stuffed goodies. 
   
 

Sourdough Rolls (and buns!) Recipe 

I have been baking a variety of rolls and buns lately. Mostly, for my husband to take to work for lunches and dinners if he has to stay late or overnight (military). They are fresh, filling, cheap to make and usually pretty easy to put together. I wanted to try a new sourdough recipe since the one I have for sandwich bread and soups tends to not hold its shape. Or rather it reaches out to take on whatever shape the container it’s in has. I wanted something I could mold better. I found the original recipe for the one below on Pinterest but I found myself altering it a few times. It also wasn’t very specific (which mine really isn’t either) so that wasn’t super helpful. 

In this post I made (not very pretty) hot dog buns and rolls. We are trying to cut down on the amount of bread we eat together (him not so much as he’s stuck unable to get food while at work and bread is filling) so I wanted to make a variety from one batch so I don’t have too much extra. 

You will need: 

*4 cups of unbleached flour plus an extra cup (at least) to knead on and work in

*1 1/2 cups of warm water (not hot)

*1 cup sourdough starter

*2 tablespoons brown sugar 

*2 tablespoons oil (I used sunflower oil)

*1 tablespoon salt 

*1 tablespoon dry yeast (I feel this is optional if you have plenty of time to let this rise)

*melted salted butter (not pictured)
  

I put everything together all at the same time (minus the butter. That’s for later). The original recipe said to add it in half a cup at a time but I feel the recipe works fine like this. I mixed well. 
  

When I couldn’t mix it anymore I floured a surface and dropped the mixture onto it. I found even adding an extra cup to the original recipe it used up a lot of flour. I have made this twice (working on a third batch that is half rye flour) and both times I kneaded it with around an cup extra of flour. 
  

Knead until it is fully mixed, no longer sticky and smooth. Then drop back into the bowl with a little extra flour to prevent sticking. Cover with a cloth or Saran Wrap.
  
  

Now wait! I let it sit about 4 hours this time and the time before that about 16 hours. I think the longer it sits and rises the better. It had a good hint of sour the next day and this time it wasn’t too strong. If you prefer it really sour then let it sit for a few days. I would knead occasionally. 
   
After it has doubled in size you can punch it down then pull apart to shape. I used the method I do for pretzel rolls to get a smooth topped surface. You make a ball then punch the sides inward to make it round. 
  
  
  

Let the finished rolls sit covered before baking. I noticed when I first made it my rolls were much larger than the batch that was baked first (I split it because they didn’t all fit). I only waited about ten minutes the first time but I think 30+ minutes works better. 
  
  

While the rolls sit preheat the oven to 375 degrees Fahrenheit. When the rolls are ready to bake you can flour a baking sheet, use nonstick aluminum or put some oil down. I used non-stick aluminum and a spray of oil. 
  

Bake for 15 minutes before taking out to brush with melted butter. 
  

Return to the oven for 5-7 minutes. I waited until mine were a little more golden but I think they are great and more soft when you just leave for the 5 minutes. 

Brush with butter again then let cool. Enjoy when they are cool enough to eat! Yum! 
  
  

With the buns I want to add that I used them the next day. I popped them in the oven for a few minutes then drained some butter from the onion topping I made (onions, butter and spices) then brushed that on. Absolutely delicious! In case you want to try that one too!