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
  

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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