Easy Cheesy Potato Rolls

These cheesy potato rolls made with Idahoan® Loaded Baked Mashed Potatoes have so much flavor! They are not hard to make and, thanks to the potatoes, they rise quickly.

INSTRUCTIONS

1. 1Put the milk and butter in a microwave-safe measuring cup and heat until the butter has melted and the milk is hot but not boiling, about 1 minute. Stir well to make sure all the butter melts.
2. 2Pour the dry Idahoan® Mashed Potatoes into the bowl of your stand mixer fitted with the dough hook.
3. 3Add the milk/butter mixture, the egg, and the salt.
4. 4Whisk or stir well to combine. The mixture will be very soupy.
5. 5Add the shredded cheese to the bowl and top with all the flour.
6. 6Spoon the yeast on top.
7. 7Mix on low speed until a shaggy dough forms.
8. 8Increase speed to medium and knead for 7-8 minutes, until the dough is smooth and shiny and very extensible.
9. 9Shape the dough into a ball and place it back into the mixer bowl.
10. 10Spray the exposed surface of the dough with pan spray or brush with neutral oil.
11. 11Cover the dough with a lint-free kitchen towel and let rise in a warm place for 1 to 1 ½ hour until doubled in bulk.
12. 12Press the gases out of the dough and then turn it out onto a clean work surface.
13. 13Scale the dough into 18 equal balls. If you have a scale, they should each weigh between 2.4-2.5 oz apiece.
14. 14Press each scaled piece of dough into a disc and then gather up all the edges into the center, making a ball. Place the ball, smooth side up, on the work surface and cup your hands around it, pushing it around in small circles on the counter and using that friction to tighten up the outside and make smooth balls.
15. 15Place the shaped rolls into a sprayed 9"x13" pan in 3 rows of 6. The rolls in each row will touch but each "column" of rolls may not. That's okay.
16. 16Spray the rolls with pan spray, cover with a lint-free kitchen towel, and let rise in a warm place until almost doubled in bulk again, about 45 minutes to an hour. After about 30 minutes, preheat the oven to 350°F.
17. 17Bake the rolls for 25-35 minutes, until the rolls are lightly golden brown on the tops and the internal temperature reaches 195-200°F.
18. 18Remove the pan of rolls from the oven and immediately brush the tops with the melted butter.
19. 19Allow the rolls to cool for 10 minutes in the pan and then use a spatula to help you slide them out onto a cooling rack to cool completely.
20. 20Reheat to serve, either wrapped in foil in the oven for 10-15 minutes at 350°F or for a few seconds in the microwave.
21. 21Store rolls at room temperature, covered, for 3 days.
22. 22For longer storage, place in zip-top freezer bags and press out as much air as you can before sealing and freezing.