Recipe by Greffete
This is an adopted recipe that I have not tried yet, but hope to very soon.
Top Review by pattikay in L.A.
I was surprised at how light these rolls were. They are beautiful and have wonderful flavor - just enough of everything. I took them to a large gathering and was glad I had sneaked a taste in the kitchen before we ate because they were all gone before I got to them! Thanks for sharing.
- 1⁄2 cup water
- 1 cup half-and-half or 1 cup evaporated milk
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons yeast
- 3 tablespoons melted shortening
- 5 drops hot sauce
- 5 cups bread flour (approximately) or 5 cups unbleached all-purpose flour (approximately)
- 2 cups grated unpeeled washed red potatoes (not sweet)
- 3 cups shredded sharp orange cheddar cheese
- 2 tablespoons melted butter
- 1⁄4 cup cornmeal
Directions See How It's Made
- Lightly oil mixing bowl and dough hook to prevent dough from sticking.
- In mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
- Stir to dissolve salt and sugar.
- Stir in grated potatoes and 1 1/2 cups of the cheese and enough of the flour to make a soft dough.
- When you can no longer mix by hand, begin kneading or remove dough to a mixer and knead 8 minutes.
- Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.
- Cover with a tea towel and let rest 15 minutes.
- Divide dough into roll-sized mounds, about 12-16, depending on size desired.
- Form into ovals and place on a baking sheet.
- Brush with melted butter and sprinkle tops lightly with cornmeal.
- Place baking sheet in a large, drawstring plastic bag and let rolls rise 30 minutes.
- Pre-heat oven to 400 degrees F.
- Make a shallow slash on top of each roll.
- Bake for 15 minutes, then reduce heat to 375°F.
- and sprinkle remaining 1/2 cup of cheese on top of bread.
- Bake another 10 minutes or until rolls are nicely browned and cheese is melted.