Recipes & Tips:
Cheddar Potato Buns
High in potassium, good source of Vitamin C and vegetarian
1 EarthFresh Baking potato
1 cup warm water
2 1/4 tsp instant yeast
4 cups all-purpose flour, plus more for dusting
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup sugar
1 1/2 tsp salt
1 tsp mustard powder
2 large eggs, at room temperature
2 cups grated sharp cheddar cheese, divided
2 Tbsp melted butter
In a medium bowl, combine the water, yeast, and 1 1/2 cups of the flour and stir until combined. Cover with plastic wrap and set aside in a warm place until doubled in size – about 20 to 30 minutes.
Prick the potato all over with a fork. Microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater.
Combine the butter, sugar, salt and mustard powder in a stand mixer. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. Shape into a loose ball and transfer to a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise, about 2 hours.
Preheat the oven to 350°F. Spray a baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured surface and divide into small pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish so they are slightly touching.
Spray a sheet of foil with nonstick cooking spray and loosely cover the rolls, oiled-side down. Bake for 30 minutes. Uncover, brush with the 2 tablespoons melted butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking for 20 more minutes.