Cheese, Roasted Garlic & Potato Rolls

Don't let the long name discourage you. A hearty and tasty combination.

8 to 10 garlic cloves - roasted and minced
1/2 cup warm water
1 cup half and half
2 tablespoons sugar
1 tablespoon salt
2 tablespoons yeast
3 tablespoons melted shortening
5 drops hot sauce (your favorite)
5 cups bread or unbleached all-purpose flour
2 cups shredded unpeeled, washed, red-skinned (not sweet) potatoes
3 cups shredded sharp orange cheddar cheese
2 tablespoons melted margarine (for greasing pan)
1/4 cup corn meal

Prepare garlic by roasting in oil until tender. Peel and coarsely chop.

Lightly oil mixing bowl (and dough hook) to prevent dough from sticking. In mixing bowl, whisk together water, half and half, sugar, salt, yeast, shortening and hot sauce. Stir to dissolve salt and sugar. Stir in grated potatoes and 1 1/2 cups of the cheese, roasted garlic and enough of the flour to make a soft dough. When you can no longer mix by hand, begin kneading or remove dough to a mixer with a dough hook and knead 8 minutes.

Turn dough out onto a lightly floured board and knead (by hand) another 2 minutes. Cover with a tea towel and let rest 15 minutes.

Divide dough into roll-sized mounds (12 to 16). Form into ovals and place on a baking sheet. Brush with melted margarine and sprinkle tops lightly with corn meal. Place baking sheet in a large, clean trash bag and let 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.