Cheesy Pull Apart Potato Rolls
Pull apart potato rolls with cheddar cheese are so quick and easy to whip up you’ll never buy store bought rolls for your holiday meals again! With simple instructions and rise times, these foolproof, from scratch rolls are guaranteed to appear on your Thanksgiving, Christmas, and even Easter table!
Fresh, fluffy rolls are a must at any Thanksgiving dinner.
I mean, how else are you gonna sop up all that yummy gravy after the turkey and potatoes are gone?!
Over the years, we’ve narrowed it down to two dinner roll recipes that the whole family loves, one of which must be present on the holidays.
Those are the rules.
And those two recipes are either our Pumpkin & Olive Oil Pull Apart Rolls, or these pull apart potato rolls.
They are so light and fluffy with a buttery crust and a crispy cheddar topping.
We’re talking the perfect bread to serve as a side with any meat-centric meal.
They’re also the perfect from scratch recipe for rounding out your Thanksgiving, Christmas, even Easter menu- without adding stress or anything time consuming to your already hectic kitchen schedule.
I promise you- they are that easy!
And you can even make them a day ahead of time, giving you flexibility in the kitchen when you need it the most.
Ingredients
To make these you’ll need:
-
- Water– Warm, but not hot water. You want it to be between 100 and 105 degrees F. This will activate the yeast without killing it.
- Yeast– Instant yeast
- Flour– Regular all purpose flour
- Potato– A medium russet potato cooked, cooled, peeled, and grated.
- Butter– Both a stick of softened butter and a couple tablespoons of melted butter
- Sugar– Granulated
- Spices– Salt, dried mustard
- Eggs– At room temperature
- Cheesy– Shredded cheddar
- Olive oil
How to Make
These pull apart potato rolls are easy enough for even a baking beginner to make!
Start by stirring together the warm water, yeast, and 1 1/2 cups of flour in a large mixing bowl.
Once it’s evenly combined, cover the bowl with plastic wrap and set in a warm place to rise for about 20-30 minutes.
The start is ready when it has doubled in size and the surface has bubbled.
Once the starter is ready, cream together the butter, sugar, salt, and mustard until it’s light and fluffy in the bowl of a stand mixer fitted with the paddle attachment.
Then mix in the eggs and potato, again until evenly combined.
At this point, switch to the dough hook attachment on your stand mixer if you have it.
If not, you can just keep the paddle attachment on.
Then mix in the yeast starter mixture and 1 1/2 cups of cheddar until evenly combined.
Turn your mixer on low speed, and mix in the remaining flour a little bit at a time until the dough pulls away from the sides and forms a soft, sticky ball.
Lightly oil a large mixing bowl and coat your hands in flour.
Pick up the dough ball and shape it a little before transferring it to the prepared bowl and turning the dough in the bowl to lightly coat it with oil.
Cover the bowl with plastic wrap and let the dough rise until it doubles in size, about 1 1/2-2 hours.
Once the dough has doubled in size, turn the dough out onto a flat, floured surface and divide it into 24 dough balls.
Arrange the dough balls so they’re all in it and touching slightly into a 9×13 baking dish you’ve lightly with cooking spray.
Cover the baking dish tightly with a piece of aluminum foil that’s slightly longer than the baking dish and lightly sprayed with nonstick spray so the oiled side is down.
Bake the rolls at 350 degrees for 30 minutes, or just until firm to the touch.
After 30 minutes, uncover the rolls and brush the tops generously with the melted butter and sprinkle the remaining cheddar evenly out over the top.
Put the rolls back in the oven uncovered and bake them for 20 more minutes or until the rolls are golden brown on top with crisp melted cheese.
Let the rolls rest 15-20 minutes before pulling apart and serving.
Make Ahead Instructions
To make the rolls ahead of time, follow the instructions above until the dough balls are arranged in the dish.
Cover them with a piece of aluminum foil you’ve sprayed with nonstick spray and put them in the fridge.
Before baking, let the rolls sit at room temperature for 1 hour, or until they are puffy.
Then follow the rest of the instructions as directed above.
Storing
Store any leftover rolls in an airtight container in the fridge for up to 3 to 4 days.
Pop them in the oven to warm them prior to serving again.
Other Serving Ideas
Potato pull apart rolls aren’t just for the holidays!
You can serve them with any meat heavy dinner like a roast beef, roast chicken, or even pork roast.
And- don’t forget about soups!
These fluffy rolls are so good on the side of your favorite soups and perfect for dunking!
Tips and Tricks
- If your yeast starter doesn’t grow in 20-30 minutes, the yeast is likely dead. Start over with a fresh starter, taking care to not overheat the water.
- It helps the dough rise if you let it sit in a warm spot.
- If you don’t want to serve them pulled apart, line your baking dish with an overly long piece of parchment paper, and you can easily remove all the rolls in one go by pulling on the edges of the paper, post baking.
Other Pull Apart Rolls
Pull apart potato rolls with cheddar cheese are soft fluffy pieces of heaven to serve with any holiday dinner.
Make them and enjoy!
Looking for other pull apart roll recipes?
Try these:
If you’ve tried these PULL APART POTATO ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Pull Apart Potato Rolls
Ingredients
- 1 cup warm water
- 1 .25 oz pkt instant yeast
- 4 cups flour plus more for dusting
- 1 medium russet potato cooked, cooled, peeled & grated
- 1/2 cup butter softened
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 tsp dried mustard
- 2 large eggs at room temperature
- 2 cups shredded cheddar cheese divided
- olive oil
- 2 tbsp melted butter
Instructions
- To a large mixing bowl, add the water, yeast, and 1 1/2 cups of the flour. Stir to evenly combine. Cover the bowl with plastic wrap, or a damp dish towel, and set in a warm place to rise, about 20-30 minutes, or until the starter's doubled in size and the surface has bubbled.1 cup warm water, 1 .25 oz pkt instant yeast, 4 cups flour
- In the bowl of a stand mixer, use the paddle attachment to cream together the butter, sugar, salt, and mustard until evenly combined, light & fluffy. Mix in the eggs and potato, again until evenly combined.1 medium russet potato, 1/2 cup butter, 1/4 cup sugar, 1 1/2 tsp salt, 1 tsp dried mustard, 2 large eggs
- Switch to the dough hook attachment (you can still use the paddle if that's what you have). Mix in the yeast mixture and 1 1/2 cups of cheddar until evenly combined.2 cups shredded cheddar cheese
- Mixing at low speed, slowly and in small amounts, mix in the remaining flour until the dough's pulling away from the sides and finally forms a soft, sticky ball.
- Lightly oil a large mixing bowl. Using floured hands, pick up the dough ball and shape it a little before transferring it to the prepared bowl. Turn the dough in the bowl to lightly coat it in the oil. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 1/2-2 hours.olive oil
- Lightly flour a clean, flat work space or counter top. Turn the dough out onto the prepared surface and divide it into 24 dough balls, shaping and dusting with flour as needed to not stick to hands. Spray a 9x13 baking dish lightly with cooking spray and arrange all the dough balls in it so they're all in it and touching slightly.
- Pull off a piece of aluminum foil that's slightly longer than the baking dish. Spray it lightly with non stick spray. Cover the dish tightly with the foil, oiled side down on top of the rolls. Bake the rolls at 350 degrees for 30 minutes, or just until firm to the touch.
- Uncover the rolls and brush the tops generously with the melted butter. Sprinkle the remaining cheddar evenly out over the top. Return the rolls to the oven, uncovered, and continue baking an additional 20 minutes- or until the rolls are golden brown on top with crisp melted cheese.2 tbsp melted butter
- Let the rolls rest 15-20 minutes before pulling apart and serving.
Notes
- If your yeast starter doesn't grow in 20-30 minutes, the yeast is likely dead. Start over with a fresh starter, taking care to not overheat the water.
- It helps the dough rise if you let it sit in a warm spot.
- If you don't want to serve them pulled apart, line your baking dish with an overly long piece of parchment paper, and you can easily remove all the rolls in one go by pulling on the edges of the paper, post baking.
Nutrition
These are perfect for this week’s Fiesta Friday party. I am sure these will disappear easily. 😀 Thanks for sharing!