Cheddar Potato Rolls

Appetizers/Snacks

Ingredients

Ingredient	Amount
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

Directions

Directions: 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.

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This potato recipe is brought to you courtesy of Tina Blanchard.

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