|1 cup / 250 ml||Warm Water|
|1 packet||Instant yeast|
|4 cups / 1000 ml||All Purpose Flour|
|1||Potato, medium size|
|1/4 cup / 50 ml||Butter, unsalted|
|1/4 cup / 50 ml||Sugar|
|1 1/2 tsp / 7 ml||Kosher Salt|
|1 tsp / 5 ml||Mustard Powder|
|2||Large Eggs, room temperature|
|2 cups / 500 ml||Grated Sharp Cheddar Cheese, divided|
|2 tbsp / 30 ml||Melted Butter|
DirectionsDirections: In a small bowl, combine water and yeast. Set aside. Cook potato in microwave on high for 6-7 minutes. Let cool, peel then grate it. In a large bowl, mix butter, sugar and mustard powder together. Add eggs, and potato. Mix well. Add yeast mixture, 1 ½ cups of the cheddar cheese and about 3 cups of the flour until it forms a sticky ball (you can use a dough hook on a mixer for this). Knead in the remaining flour until it forms a soft, not sticky ball of dough. Let rise in a warm area until about doubled in size (approx. 30 min). Punch down dough and form into balls. Put in a greased 9x13 pan. Set aside in warm area until dough rises again. Bake at 350oF for 18-20 minutes until brown. Brush rolls with melted butter and sprinkle the remaining cheese on top of the buns. Bake until melted.
This potato recipe is brought to you courtesy of Tina Blanchard.