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.