Asiago & Cheddar Potato Rolls
A chewy, cheesy, moist roll. Great fresh, toasted, or for sandwiches. Use American Asiago cheese for these. To make these into a loaf, form into three balls and place in a greased Dutch oven or a large casserole dish.
1/2 cup warm water
1 cup evaporated milk
2 tablespoons sugar
1 tablespoon salt
2 tablespoons yeast
3 tablespoons melted unsalted butter
5 drops hot sauce
5 cups bread flour
2 cups shredded unpeeled, washed, red-skinned (not sweet) potatoes
2 cups shredded sharp orange cheddar cheese
1 cup shredded Asiago cheese
2 tablespoons melted butter (for greasing pan)
1/4 cup corn meal
Process all ingredients except potatoes and cheeses on "dough" cycle. Reserve 1/2 cup of cheddar for garnishing. Add potatoes and cheeses near the end of the cycle, or knead them in by hand once machine kneading is complete. If dough is not allowed to rise in the machine, allow it to rise in a greased bowl, deflate, and let it rest for 15 minutes.
Divide dough into rolls (12 to 16) and place on a baking sheet. Brush with
melted butter and sprinkle tops lightly with corn meal. Place entire baking
sheet in a large plastic bag and let rolls rise 30 minutes.
Preheat oven to 400 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.