Potato Rolls with Cheese & Scallions

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!

Prep Time8

Cook Time35

rising time4

Total Time4 43

Course: Bread

Cuisine: American

Keyword: brunch, cheddar cheese, yeast bread

Servings:

Calories: 398kcal

Author: Lora

Equipment

skillet

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 ½ 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.

Notes

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.

Nutrition