Cheese-Topped Potato Dinner Rolls

  • 8 ounces peeled and diced raw potato
  • 1 cup warm milk
  • 2 tablespoons honey
  • 2¼ teaspoons active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 4 tablespoons melted butter
  • 1 large egg, lightly beaten
  • 2 tablespoons cream
  • ½ cup shredded sharp cheese (like Kerrygold Dubliner)
  1. Start by boiling salted water to a boil. Add in the raw potato cubes and boil until tender. Drain, mash, and set aside.
  2. Stir the honey into the warm milk. Add in the yeast and set aside for five minutes to allow to bloom.
  3. In a large bowl, mix together the flour and salt. Add in the mashed potatoes and mix until combined and crumbly. Make a well in the center of the flour-potato mixture. Add in the melted butter and the egg. Pour the milk mixture into the well. Stir, incorporating the flour by moving slowly out as you go, until a soft dough is formed.
  4. Knead the dough 7 to 10 turns, just until it comes together. Place back in the bowl, cover, and allow to rise for one hour, until doubled in size.
  5. Preheat the oven to 425ºF. Prepare a baking sheet or two 9x13" pans with parchment or a baking mat.
  6. Turn the risen dough out onto a lightly floured surface. Cut into 24 equal pieces. Roll each piece into a ball. Place on the baking sheet or 12 rolls to each 9x13" pan. Cover and allow to rest 20 minutes. Brush lightly with cream.
  7. Bake for 15 minutes. Top with shredded cheese. Allow to bake for an additional 3 minutes to melt and crisp the cheese. Remove from oven and allow to cool slightly before serving.
Author: Shaina Olmanson
Prep time: 90 mins
Cook time: 20 mins
Total time: 1 hour 50 mins
Recipe by Food for My Family at