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Prep Time : 2hr 30min
Cook Time : 20min
Course : Bread
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Thanksgiving
 
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Potato Cheese Rolls

From Diana Rattray,
Your Guide to Southern Food.
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Potato cheese rolls with yeast, potato flakes, and cheddar cheese.

INGREDIENTS:

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1/2 cup mashed potato flakes
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • dash cayenne pepper
  • 3/4 cup boiling water
  • 3/4 cup half-and-half
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1 egg
  • 3 to 3 1/4 cups all-purpose flour
  • 3 tablespoons melted butter

PREPARATION:

Combine yeast with 1/4 cup warm water; stir and set aside. In a large mixing bowl, combine potato flakes, 1/4 cup butter, sugar, salt, and cayenne pepper. Add boiling water and half-and-half. Stir in stir in shredded cheese, egg, and yeast mixture. Blend in flour to make a soft dough; cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours.

Grease 24 muffin cups.
Fill each muffin cup about 2/3 full with dough; cover lightly with a clean dish cloth and let rise about 45 minutes.

Combine melted butter with remaining 1/2 cup of shredded cheese; spoon mixture over the rolls. Bake at 375° for 15 to 20 minutes, or until nicely browned. Serve potato rolls warm.

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