Cheddar Potato Rolls

Cheddar mashed potatoes (I made mine by boiling up some potatoes, drained them and added some butter, cheddar cheese, my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) and mashed well with a potato masher.

1/4 C. warm water

2 tsp. instant yeast

1 tsp. + 1/4 C. sugar

1 large egg, lightly beaten

1/2 C. leftover cheddar mashed potatoes

3 T. butter, room temp.

2 - 2 1/4 C. all purpose flour

1 tsp. salt

In the bowl of a stand mixer fitted with a dough hook, add the water, yeast and 1 tsp. sugar. Let it proof (foam up) for about 5 minutes. Add the remaining sugar, egg, butter, potatoes, 2 C. flour and salt. Begin mixing on low speed then slightly increase. As the dough begins to pull together test it to see if more flour is needed (this will depend on the humidity in your area). Once you have a nice soft dough, remove to a floured surface and knead for 1 minute. Place in a lightly greased bowl and cover with a clean towel to rise until double in size, about 1 hour. Punch down the dough and again, knead a few times. Divide the dough into 9 equal portions and roll into a ball. Place in a 8x8 baking dish that has been lightly sprayed with cooking spray. Cover with a towel and allow to rise for 35 - 40 minutes. Bake them in a 350 degree oven for 20-25 minutes, until nicely golden on top. Remove and brush with melted butter: 2 T. butter, 1 tsp. parmesan cheese, 1/4 tsp. basil...combine and brush over rolls.