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5 from 1 vote

Cheddar Potato Pull Apart Rolls

Light & fluffy, from scratch pull apart potato rolls with a buttery, cheese topped crust- they're the perfect dinner roll to celebrate with.
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 cup warm water
  • 1 pkt instant yeast
  • 4 cups flour plus more for dusting
  • 1 medium russet potato cooked, cooled, peeled & grated
  • 1 stick 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.
  • 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.
  • 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.
  • 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.
  • 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 of 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.
  • Let the rolls rest 15-20 minutes before pulling apart and serving.

Notes

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.
To Make Ahead: Once you've got the dough balls arranged in the dish, cover and refrigerate overnight. Before baking, let the rolls sit at room temperature for 1 hour, or until puffy. Then proceed with the rest of the instructions.