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!
Servings: 24 rolls
Calories: 178kcal
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
Calories: 178kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 252mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg