Cheddar and Potato Oatmeal Rolls

Note: I peeled and chopped 3 medium potatoes, boiled them until tender, then drained them, reserving the water they cooked in. I measured out 1/2 cup of the potato water and waited for it to cool to 105-110ºF. Then I put the potatoes through a ricer, then stirred them until blended and smooth.

Measure out sugar. Pour yeast and 1 teaspoon of the measured sugar into the 1/2 cup of warm potato water. Whisk to blend the ingredients, then set it aside and allow the mixture to foam. It won’t take long, about 3–5 minutes.

Place 2 cups of the bread flour, salt and remaining granulated sugar into a large mixing bowl. Add warm mashed potatoes, buttermilk, melted butter and yeast mixture. Beat on medium speed of an electric mixer for 2 minutes.

Add 1/2 cup flour, salt, oatmeal and shredded cheese. Beat until combined. Add enough of the remaining flour to form a soft dough.

Turn the dough out onto a floured board and knead until smooth and elastic, about 5–8 minutes.

Place the dough in a greased bowl, then turn to grease the top. Cover the bowl and let the dough rise in a warm place until doubled, about 1 hour.

Spray two 9-inch round cake pans with nonstick cooking spray. Set aside.

Punch down the dough and divide it into 16 pieces (a digital kitchen scale comes in handy for this to make sure all the rolls are the same size). Shape each piece into a round ball and place in the prepared pans. Cover and let the rolls rise in a warm place until doubled, about 30 minutes.

When the rolls are almost doubled in size, preheat oven to 350ºF. Uncover rolls and gently brush the tops of each with egg wash.

Bake at 350ºF for 30–35 minutes or until golden brown. Run a butter knife around the edge of the pans to loosen and remove the rolls from the pans to wire racks. Great served warm.

Makes 16 rolls.

Recipe adapted from Bakeaholic Mama.