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Stuffed Potato Roll

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These Stuffed Potato Rolls are a delicious and comforting treat that combines soft potato dough with a savory, cheesy filling. The rich, pillowy texture of the potato dough pairs perfectly with melted cheese, herbs, , creating a satisfying, golden-brown roll. Perfect as a side, snack, or light main dish, these rolls are easy to make, highly customizable, and sure to become a crowd-pleasing favorite in your kitchen

Ingredients

For the Dough:

  • 2 large potatoes, peeled and diced

  • 2 teaspoons active dry yeast

  • 1/2 cup warm milk (110°F/45°C)

  • 1 tablespoon sugar

  • 3 cups all-purpose flour (plus extra for dusting)

  • 1/4 cup melted butter

  • 1 teaspoon salt

  • 1 large egg

For the Filling:

  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)

  •  tablespoons fresh herbs (parsley or chives), chopped

  • Salt and pepper to taste

For Brushing:

  • 1 tablespoon melted butter (for brushing)

Instructions

Prepare the Potato Dough:

  • Boil the Potatoes: Bring the diced potatoes to a boil in salted water. Cook for about 10–12 minutes until tender, then drain and mash them well. Let them cool to room temperature.

  • Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

  • Make the Dough: In a large bowl, combine the mashed potatoes, melted butter, and salt. Add the yeast mixture and egg, mixing well. Gradually add the flour, one cup at a time, until a soft dough forms.

  • Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

  • First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise for 1–1.5 hours or until doubled in size.

2. Prepare the Filling:

  • Mix the Filling: In a bowl, combine shredded cheese, fresh herbs, and a pinch of salt and pepper. Set aside.

3. Shape the Rolls:

  • Roll Out the Dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, about 1/4 inch thick.

  • Add the Filling: Spread the cheese and herb mixture evenly over the dough, leaving a small border around the edges. Roll the dough tightly like a jelly roll, sealing the edges as you go.

  • Cut and Arrange: Slice the rolled dough into 1-inch pieces and arrange them in a greased 9×13-inch baking dish. Leave a little space between each roll for expansion.

4. Bake the Rolls:

  • Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes.

  • Bake: Preheat the oven to 350°F (175°C). Brush the tops of the rolls with melted butter and bake for 20–25 minutes, or until golden brown and the cheese is bubbly.

5. Serve:

  • Cool Slightly: Let the rolls cool for a few minutes before serving. Enjoy them warm with a crispy exterior and soft, cheesy center.

Notes

  • Storage: These rolls can be stored in an airtight container at room temperature for 2-3 days. You can also refrigerate them for up to 1 week.

  • Reheating: To reheat, wrap in foil and heat at 350°F (175°C) for 5–10 minutes.

  • Freezing: You can freeze the rolls after baking. Store in a freezer-safe bag for up to 2 months, and reheat in the oven when ready to serve.

Find it online: https://avarecipe.com/stuffed-potato-roll/