- ½ cup water (120 ml)
- 1 cup half-and-half or 1 cup evaporated milk (240 ml)
- 2 tablespoons sugar (30 g)
- 1 tablespoon salt (15 g)
- 2 tablespoons yeast (30 g)
- 3 tablespoons melted shortening (45 g)
- 5 drops hot sauce (1 ml)
- 5 cups bread flour or 5 cups unbleached all-purpose flour (550 g)
- 2 cups grated unpeeled washed red potatoes (450 g)
- 3 cups shredded sharp orange cheddar cheese (300 g)
- 2 tablespoons melted butter (30 g)
- ¼ cup cornmeal (40 g)
- Lightly grease mixing bowl and dough hook to prevent dough from sticking.
- In the greased mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
- Stir thoroughly to dissolve salt and sugar.
- Combine grated potatoes and 1½ cup of the cheese and sufficient amount of flour to make a soft dough.
- In a lightly floured board, Knead dough by hand or use a cake mixer to knead dough for 8 minutes or until smooth.
- Cover with a tea towel and let it rest for 15 minutes.
- Divide the dough into 12-16 rolls, depending on your desired size. Shape each 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 for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
- Make a shallow slice on top of each roll. Bake for 15 minutes, and then reduce heat to 375°F.
- Sprinkle remaining ½ cup of cheese on top of the rolls. Bake for 10 minutes more or until rolls are nicely browned and cheese is melted.
- Serve warm!