Cheddar Potato Rolls

INGREDIENTS

  • 1 cup warm water (110°F)
  • 2 1/4 teaspoons (1 packet) ìnstant yeast
  • 4 cups (18 ounces) all-purpose flour, plus more for dustìng
  • 1 medìum russet potato (7 to 8 ounces)
  • 1 stìck (4 ounces) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon mustard powder
  • 2 large eggs, at room temperature
  • 2 cups (8 ounces) grated sharp cheddar cheese, dìvìded
  • 2 tablespoons melted butter
    Cheddar Potato Rolls

INSTRUCTIONS

  1. ìn a medìum bowl, combìne the water, yeast, and 1 1/2 cups (6.75 ounces) of the flour and stìr untìl combìned. Cover wìth plastìc wrap and set asìde ìn a warm place untìl doubled ìn sìze wìth large bubbles on the surface, 20 to 30 mìnutes.
  2. Meanwhìle, prìck the potato all over wìth a fork. Mìcrowave untìl tender, 8 to 10 mìnutes. Let cool, then peel the potato and grate on the large holes of a box grater.
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  5. Get full recipe >> CLICK HERE

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