Cheddar Scallion Potato Buns are the fluffiest yeast buns made with mashed potatoes and filled with cheddar cheese, scallions, and fresh dill. The perfect buns for a Sunday brunch!
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Cheddar Scallion Potato Buns. A mash-up of flavors and textures but hands down fluffiest yeast buns this side of the internet. Creamy from mashed potatoes, soft from the potato bread and the alchemy of bread baking, the cheesiness from the cheddar, the green crunchiness of scallions and the fresh dill add a great mix of herbal punch to the buns. A special occasion treat but also the perfect Sunday brunch bun.
These potato bread rolls are soft and so satisfying. You know they must be good when the buns literally melt in your mouth Just the right amount of Cheddar cheese in the buns is not overpowering, but gives the savoury flavour that somehow goes perfectly with the natural freshness of the scallions and the zesty dill.
These delicious cheddar potato rolls pair wonderfully as a side to a rich soup or a centerpiece for a brunch spread. I made the rolls using my overnight refrigeration technique that makes the dough easy to handle and develop a wonderful flavour.
These potato and cheddar rolls are the kind of buns you want to make if you want to elevate your bread-making game. The rolls capture the flavours of a beloved potato and cheese dish in a tender brioche dough that’s delicious as a side or the centrepiece of your meal.
You may be as crazy as I am for a great bread with cheese. But when you have a great bread, like this potato bread that Lizzy shared, filled with cheddar, scallions and I can't forget to mention all the glorious fresh DILL!
Yes, I think fresh dill is glorious. I know, it's silly. But seriously, the scallions and dill together are so good...add in all that cheddar cheese. Honestly, once it was baked, it seemed like it needed double the cheese. I don't know how I would've rolled it to cut it because it seemed filled enough with the filling as it was.
Expert Tips
1. Use Potato Water for Extra Flavor
Adding potato water in place of lukewarm water adds flavour and nutrients to your dough; make sure the water is not too hot or you’ll kill the yeast.
2. Room Temperature Ingredients
All your ingredients – especially the butter and eggs – should be brought to room temperature before proceeding; this will help them to incorporate into the dough more smoothly and evenly.
3. Proper Kneading
Work the dough vigorously to develop the gluten. This provides the buns with structure and chewiness. If the dough becomes too difficult for your stand mixer, finish kneading by hand for a couple of minutes until the dough becomes silky-smooth and elastic.
4. Overnight Refrigeration
What really changes overnight, though, is the flavour of the dough, plus the fact that it’s a lot easier to work with. It won’t be quite as sticky and you’ll be able to roll and shape it much more easily.
5. Watch the Rising Time
This rising time will depend on the ambient temperature of your kitchen. It can be sped up by placing the dough in a warm, draught-free place. If it takes too long, you can place the dough in the oven with only the light turned on. This makes an excellent proofing box, allowing you to control the temperature perfectly for a controlled rise.
FAQ'S
Are Potato Rolls Made with Potatoes?
Yes, potato rolls are made with potatoes. The mashed potatoes added to the dough contribute to the rolls' unique texture, making them incredibly soft and fluffy.
What Are Potato Rolls Made Out Of?
Potato rolls are typically made from a combination of all-purpose flour, mashed potatoes, yeast, sugar, butter, salt, and water or potato water. These ingredients come together to create a dough that is both soft and flavorful, thanks to the addition of mashed potatoes.
How to Make Potato Cheese Rolls
To make potato cheese rolls, you'll need to prepare a dough using mashed potatoes, flour, yeast, sugar, butter, salt, eggs, and water. After mixing and kneading the dough, let it rise overnight in the refrigerator. The next day, roll out the dough, spread a filling of grated cheddar cheese, scallions, fresh dill, and a pinch of salt and pepper, then roll it up tightly. Slice the roll into individual pieces, let them rise again, and bake until golden brown.
What Is a Potato Roll?
A potato roll is a type of bread roll that includes mashed potatoes in the dough. This addition makes the rolls exceptionally soft and tender. Potato rolls can be plain or filled with various ingredients like cheese and herbs to create different flavor profiles.
What to Do with Potato Rolls
Potato rolls are versatile and can be used in many ways. Serve them warm as a side dish to accompany soups, stews, or roasted meats. They make excellent sandwich buns, adding a soft and flavorful base for your favorite fillings. Potato rolls can also be enjoyed on their own, perhaps with a bit of butter or a dipping sauce, making them a delightful addition to any meal.
Some other bread recipes to enjoy:
- Colomba Italian Easter Dove Bread
- Sourdough Discard Challah Bread
- Psomi Spitiko-Really Easy Greek Bread
- Crusty No-Knead Italian Bread
Potato Rolls with Cheese & Scallions
Equipment
Ingredients
- 1 Tablespoon instant yeast I love Red Star Platinum yeast
- ½ cup sugar
- 1¼ to 1½ cups lukewarm water or potato water boiling water from potatoes. Use the larger amount of liquid in drier, winter months
- ¾ cup 12 tablespoons butter, at room temperature
- 2½ teaspoons salt
- 2 large eggs
- 1 cup mashed potatoes from about ½ pound potatoes
- 6½ cups all purpose flour King Arthur preferred
- filling
- ½ cup scallion
- 1 ½ cups grated sharp cheddar cheese or provolone
- 2 teaspoons minced fresh dill
- 1 teaspoon salt
- pinch of black pepper
Instructions
- Beat together all of the dough ingredients, using the paddle attachment of your stand mixer for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl as needed. The mixture should start to become smooth and a bit shiny.
- Switch to the dough hook, and knead the dough at medium speed (only if your mixer will tolerate it) for 7 minutes, stopping to scrape the dough into a ball a couple times.
- Scrape the dough into a ball (it will be sticky), and place it in a lightly greased bowl or large greased plastic bag. Refrigerate overnight, or for up to 24 hours.
- Remove the dough from the refrigerator.
- Punch down the dough. Dump the dough out onto a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the cheddar mixture over the dough, leaving a 1-inch border on the sides. Brush the borders with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Cut crosswise into 12 generous 1 1/2 inch pieces.
- Arrange 6 pieces in each prepared pan.
- Cover the pans with lightly greased plastic wrap, and allow the dough to rise until comes about 1″ over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours
- Heat oven to 350°F.
- Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
- Transfer to a wire rack and let cool 10 minutes.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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