Bacon Cheddar Potato Rolls
Ingredients
| 1 packet | active dry yeast |
| 3/4 cup | warm milk |
| 2 Tbsp. | sugar |
| 1 tsp. | salt |
| 1/2 cup | mashed Wisconson Potatoes, cooled and unseasoned |
| 1 large | egg |
| 1 large | egg yolk |
| 1/4 cup | softened butter |
| 2 1/4 cups | sharp cheddar cheese, grated and divided |
| 1/4 tsp. | onion powder |
| 2 oz. | precooked bacon, cut in small pieces |
| 4 cups | bread flour |
| 3 Tbsp. | melted butter |
Steps
- In a large bowl, dissolve the yeast in the warm milk. Add the sugar and salt and let sit for 5 minutes. Add the mashed Wisconsin potatoes, the egg, the egg yolk, and the softened butter, 1 cup of the grated cheese, the onion powder and the precooked bacon and mix well. Gradually add in the bread flour and mix well to combine.
- Knead by hand or machine for 5 - 6 minutes or until smooth and elastic. Transfer to a large bowl that has been sprayed with nonstick cooking spray, cover and let rise in a warm place for 1 hour. Spray two round 9-inch baking pans with nonstick cooking spray and set aside.
- Punch down dough and knead in another 1 cup of shredded cheddar cheese by hand. Divide dough into 12 equal pieces and shape into round rolls. Place 6 rolls in each of the prepared pans, spacing evenly. Cover and let rise for 45 minutes.
- Preheat oven to 375 degrees F. Brush the rolls with the melted butter and sprinkle the remaining 1/4 cup of shredded cheddar cheese over the tops of the rolls. Bake for 20 - 25 minutes or until golden brown. Cool in pan for 5 minutes then remove to a rack to cool before serving. Enjoy!
Note
These yummy rolls are a favorite in my house and are often requested.
Rating/Comment
Note: Rise time was not included in total time.