MEAN CHEF'S CHEDDAR CHEESE POTATO ROLLS

Mean Chef's Cheddar Cheese Potato Rolls image

Provided by Greffete

Time 1h25m

Yield 12-16 rolls

Number Of Ingredients 12

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1/2 cup water
1 cup half-and-half or 1 cup evaporated milk
2 tablespoons sugar
1 tablespoon salt
2 tablespoons yeast
3 tablespoons melted shortening
5 drops hot sauce
5 cups bread flour (approximately) or 5 cups unbleached all-purpose flour (approximately)
2 cups grated unpeeled washed red potatoes (not sweet)
3 cups shredded sharp orange cheddar cheese
2 tablespoons melted butter
1/4 cup cornmeal

Steps:

Lightly oil mixing bowl and dough hook to prevent dough from sticking.
In mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
Stir to dissolve salt and sugar.
Stir in grated potatoes and 1 1/2 cups of the cheese and enough of the flour to make a soft dough.
When you can no longer mix by hand, begin kneading or remove dough to a mixer and knead 8 minutes.
Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.
Cover with a tea towel and let rest 15 minutes.
Divide dough into roll-sized mounds, about 12-16, depending on size desired.
Form into ovals and place on a baking sheet.
Brush with melted butter and sprinkle tops lightly with cornmeal.
Place baking sheet in a large, drawstring plastic bag and let rolls rise 30 minutes.
Pre-heat oven to 400 degrees F.
Make a shallow slash on top of each roll.
Bake for 15 minutes, then reduce heat to 375°F.
and sprinkle remaining 1/2 cup of cheese on top of bread.
Bake another 10 minutes or until rolls are nicely browned and cheese is melted.