Cheddar Cheese Potato Rolls

Recipe Ingredients

		Oil - as needed
1/2 cup	118ml	Warm water
1 cup	237ml	Half-and-half or evaporated milk
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Dry yeast
3 tablespoons	45ml	Shortening - melted
5		Hot pepper sauce
2 cups	474ml	Shredded red-skinned potatoes
3/4 lb	340g / 11oz	Shredded Cheddar cheese - (3 cups)
5 cups	312g / 11oz	Bread or unbleached all-purpose flour - plus more
2 tablespoons	30ml	Melted butter - for greasing
1/4 cup	15g / 0.5oz	Cornmeal

Recipe Instructions

Lightly oil mixing bowl and dough hook to prevent dough from sticking. In mixing bowl, whisk together water, half-and-half, sugar, salt, yeast, shortening and hot sauce, stirring to dissolve salt and sugar. Stir in shredded potatoes, 1 1/2 cups cheese and enough flour to make soft dough.

When you can no longer mix by hand, begin kneading or remove dough to mixer with dough hook and knead until smooth, 8 minutes. Turn dough out onto lightly floured board and knead by hand until smooth, about 2 minutes. Cover with tea towel and let rest 15 minutes.

Divide dough into 12 to 16 roll-sized mounds. Form into ovals and place on baking sheet. Brush with melted butter and sprinkle tops lightly with cornmeal. Place baking sheet in large plastic bag and let rolls rise until doubled, 30 minutes.

Make lengthwise shallow slash on top of each roll. Bake at 400 degrees 15 minutes, then reduce heat to 375 degrees and sprinkle remaining 1/2 cup cheese on top of bread. Continue baking until rolls are nicely browned and cheese is melted, 8 to 10 minutes.

This recipe yields 12 rolls.

Each roll: 417 calories; 786 mg sodium; 44 mg cholesterol; 18 grams fat; 49 grams carbohydrates; 15 grams protein; 0.27 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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