Here’s a soft, fluffy, and cheesy potato roll recipe — perfect for dinner, sandwiches, or just snacking warm from the oven.
Cheesy Potato Rolls
Makes: 12 rolls
Prep: 20 minutes + rising | Cook: 20–25 minutes
Ingredients
- 1 cup mashed potatoes (from about 2 medium potatoes, cooked and cooled)
- ½ cup milk, warm
- 2½ tsp active dry yeast (1 packet)
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 1 tsp salt
- 1 large egg
- 3–3½ cups all-purpose flour
- 1 cup shredded cheddar cheese (or mix of cheddar & mozzarella)
- 2 tbsp melted butter (for brushing)
Instructions
- Activate yeast:
- In a small bowl, combine warm milk, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
- Mix dough:
- In a large bowl, combine mashed potatoes, melted butter, egg, and salt.
- Stir in yeast mixture.
- Gradually add flour, 1 cup at a time, until dough pulls together.
- Knead:
- Turn dough onto a floured surface and knead 6–8 minutes until smooth and elastic.
- Knead in half the shredded cheese, reserving the rest for topping.
- First rise:
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- Shape rolls:
- Punch down dough and divide into 12 equal pieces.
- Shape into balls and place on a greased baking sheet or in a greased 9×13 pan.
- Sprinkle remaining cheese on top.
- Second rise:
- Cover and let rise 30–40 minutes until puffy.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake 20–25 minutes until golden brown.
- Brush tops with melted butter right after removing from oven.
Tips for Extra Delicious Rolls
- Cheese inside & out: Fold small cubes of cheese into the dough for melty pockets.
- Flavor boost: Add 1 tsp garlic powder or fresh herbs to the dough.
- Soft & fluffy: Don’t overbake; rolls are done when golden brown and sound hollow when tapped.
These rolls are perfect with soups, stews, or just eaten warm with butter.
I can also give you a quick 30-minute version using instant mashed potatoes that’s almost as soft and cheesy, if you want a faster recipe.
Do you want me to do that?
