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1 package active dry yeast
1/4 cup warm water
1/2 cup mashed potato flakes
1/4 cup butter
1 tablespoon sugar
2 teaspoons salt
dash cayenne pepper
3/4 cup boiling water
3/4 cup half-and-half
1 1/2 cup shredded sharp cheddar cheese
1 egg
3 to 3 1/4 cups all-purpose flour
3 tablespoons melted butter
Combine yeast with 1/4 cup warm water; stir and set aside. In a large mixing bowl, combine potato flakes, 1/4 cup butter, sugar, salt, and cayenne pepper. Add boiling water and half-and-half. Stir in stir in shredded cheese, egg, and yeast mixture. Blend in flour to make a soft dough; cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours.
Grease 24 muffin cups. Fill each muffin cup about 2/3 full with dough; cover lightly with a clean dish cloth and let rise about 45 minutes. Combine melted butter with remaining 1/2 cup of shredded cheese; spoon mixture over the rolls. Bake at 375? for 15 to 20 minutes, or until nicely browned. Serve potato rolls warm.
1/4 cup warm water
1/2 cup mashed potato flakes
1/4 cup butter
1 tablespoon sugar
2 teaspoons salt
dash cayenne pepper
3/4 cup boiling water
3/4 cup half-and-half
1 1/2 cup shredded sharp cheddar cheese
1 egg
3 to 3 1/4 cups all-purpose flour
3 tablespoons melted butter
Combine yeast with 1/4 cup warm water; stir and set aside. In a large mixing bowl, combine potato flakes, 1/4 cup butter, sugar, salt, and cayenne pepper. Add boiling water and half-and-half. Stir in stir in shredded cheese, egg, and yeast mixture. Blend in flour to make a soft dough; cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours.
Grease 24 muffin cups. Fill each muffin cup about 2/3 full with dough; cover lightly with a clean dish cloth and let rise about 45 minutes. Combine melted butter with remaining 1/2 cup of shredded cheese; spoon mixture over the rolls. Bake at 375? for 15 to 20 minutes, or until nicely browned. Serve potato rolls warm.
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