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Cheddar Potato Rolls
WP Griffin Recipe
October 2018

Cheddar Potato Rolls

2 cupsGrated Sharp Cheddar Cheese, divided500 ml
1/4 cupSugar50 ml
4 cupsAll Purpose Flour1000 ml
1 cupWarm Water250 ml
1 packetInstant yeast1 packet
1Potato, medium size1
1 1/2 tspKosher Salt7 ml
1/4 cupButter, unsalted50 ml
2Large Eggs, room temperature2
1 tspMustard Powder5 ml
2 tbspMelted Butter30 ml

In a small bowl, combine water and yeast. Set aside.
Cook potato in microwave on high for 6-7 minutes. Let cool, peel then grate it.
In a large bowl, mix butter, sugar and mustard powder together. Add eggs, and potato. Mix well. Add yeast mixture, 1 cups of the cheddar cheese and about 3 cups of the flour until it forms a sticky ball (you can use a dough hook on a mixer for this). Knead in the remaining flour until it forms a soft, not sticky ball of dough. Let rise in a warm area until about doubled in size (approx. 30 min). Punch down dough and form into balls. Put in a greased 9x13 pan. Set aside in warm area until dough rises again.
Bake at 350oF for 18-20 minutes until brown. Brush rolls with melted butter and sprinkle the remaining cheese on top of the buns. Bake until melted.

This potato recipe is brought to you courtesy of Tina Blanchard.

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