Cheddar Potato Rolls Food

MEAN CHEF'S CHEDDAR CHEESE POTATO ROLLS

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.

CHEDDAR PAN ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

CHEDDAR POTATO CASSEROLE

Steps:

• Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350 degrees F for 30 minutes or until the potato mixture is hot.

POTATO CHEDDAR ROLLS

Steps:

• In bowl of a large (5-quart) standing electric mixer fitted with paddle attachment stir together water, milk, sugar, and yeast and let mixture stand until creamy, about 5 minutes. While yeast is proofing, in a small saucepan melt butter over moderate heat and cool slightly. Stir salt, garlic powder, 3 tablespoons melted butter, and 2 cups Cheddar into yeast mixture. Leaving skins on potatoes, coarsely shred enough potatoes on large holes of a 4-sided grater to measure 2 cups and immediately stir shredded potatoes into yeast mixture.
• Add 2 cups flour, 1 cup at a time, to yeast mixture, beating after each addition until incorporated. Attach dough hook to mixer and butter hook. Beat in 2 more cups flour, 1 cup at a time, and enough remaining flour, a little at a time, for dough to begin to clean side of bowl and beat dough on medium speed 8 minutes. Turn dough out onto a lightly floured surface and if necessary knead in enough of the remaining flour to form a soft but not sticky dough. Oil a large bowl and add dough, turning it to coat. Let dough rise, covered with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
• Butter a 13 x 9 x 2-inch metal baking pan. Punch down dough and turn out onto a work surface. Cut dough into 24 pieces and roll each piece into a ball. Arrange balls in pan, touching each other. Heat remaining 2 tablespoons melted butter until warm and brush over tops of rolls. Sprinkle rolls evenly with cornmeal. Let rolls rise, loosely covered with plastic wrap, at room temperature until almost doubled in bulk, about 45 minutes.
• While rolls are rising, preheat oven to 400°F. With a razor blade or sharp knife make a shallow slash in top of each roll and bake in middle of oven 10 minutes. Reduce temperature to 375°F. and sprinkle rolls evenly with remaining cup Cheddar. Continue to bake rolls until tops are golden brown and crisp and rolls are cooked through, 25 to 30 minutes. If necessary, loosely cover rolls with foil during last 5 minutes of baking to keep from becoming too dark. Rolls may be made 1 day ahead and cooled completely before being wrapped in foil and kept at room temperature. Serve rolls warm or at room temperature.

CRISPY CHEDDAR POTATOES

Steps:

• Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.