I have two great recipes for potato rolls, but which one is the best for a cook off next weekend? In this post, I will share the recipe for Chives, Cheese, and Mustard and in the next post, I will share the recipe for Sour Cream and Chive Potato Rolls. Oh, they are so good, but which one will we bake for the judges??
Here are the ingredients for the Chives, Cheese and Mustard potato rolls:
- 2 pounds russet potatoes, peeled and cut inton 1-inch pieces
- 4 ½ cups (24 2/3 ounces) bread flour
- 4 tablespoons unsalted butter, softened
- 2 packages active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 eggs, room temperature
- 1 cup shredded cheddar cheese
- 2 teaspoons dry ground mustard
- 1/2 cup dried chopped chives
- Olive oil
- Kosher salt
1. Prepare a 16″ camp Dutch oven. Remove the bail from a pint-size Dutch oven and place in the center of the big oven, upside down. Spray everything liberally with oil.
2. Place potatoes a 12″ camp Dutch oven and cover with water. Bring to boil over high heat. Reduce and simmer until potatoes are fork tender, about 8 to 10 minutes.
3. Save 3/4 cup of the potato water, then drain the remaining water from the potatoes. Put the potatoes back on heat, shaking pot occasionally until any surface moisture has evaporated, about one minute. Process potatoes through ricer or mash well. Measure two cups of firmly packed potatoes and add to large mixing bowl. Stir in butter, cheese, mustard, and chives.
4. Add reserved potato water, eggs, yeast, sugar, and salt and mix well. Add flour and kneed until dough is soft and slightly sticky, about 20 minutes. Shape into a large ball.
5. Drizzle olive oil into a large bowl. Place dough into bowl, turning until covered with olive oil, then cover tightly with plastic wrap and place in a warm place until dough has doubled in volume, about 30 minutes.
6. Lightly dust a working area with flour and turn out dough. Pat gently into a 16-inch square of even thickness. Cut dough into 24 pieces (6 by 4 rows).
8. Place around the inverted pint-size Dutch oven, then cover and let rise until almost doubled in size, about 30 minutes.
9. Spray with olive oil and sprinkle with Kosher salt.
10. Bake at 425 degrees Fahrenheit (26 charcoal on top and 14 underneath) for 12 to 16 minutes or until golden brown. To avoid hot spots, rotate lid clockwise and bottom counter clockwise every five minutes without lifting the lid.
11. Remove from heat and let cool. Gently remove the inverted oven from the middle and replace it right side up. The little Dutch oven is a perfect place for your favorite jam, butter, or spread.
I love the light texture and savory flavors of the chives and cheese. I know the mustard is in there, but I can’t taste it specifically. This is a winner for sure, but is it as good or better than Sour Cream and Chive rolls? I’ll share the results in my next blog post.