Bread, potatoes and Parmesan make a great breakfast roll

Yankee Chef logoBy Jim Bailey

This is my go-to recipe for true potato-tasting bread. Although I love loaves of bread with leftover mashed potato mixed in, the flavor of tubers stands out extraordinarily in these cheesy breakfast bites.

1 cup warm milk
1 teaspoon sugar
1 (.25-ounce) envelope dry yeast
2 cups flour
2 tablespoons butter or margarine, melted
1 teaspoon each garlic, onion powder & salt
1 large russet potato, cooked, peeled, thinly sliced
Salt and black pepper to taste
3/4 cup shredded Parmesan cheese
Nonstick cooking spray
3 tablespoons grated Parmesan cheese
1 egg, beaten

Add warm milk and sugar to a large bowl, whisking well. Sprinkle yeast over the top and let sit for 10 minutes, until starting to form a froth on top. Add flour, butter and salt, garlic and onion powders and stir with a sturdy wooden spoon until it starts to leave the side of the bowl. You can also use an electric mixer with a hook attachment as well.

Cover with a dry towel and let rise in a warm spot for one hour, or until about double in bulk.
Sprinkle salt and black pepper over the potatoes and mix; set aside.

Preheat oven to 350-degrees F. Grease a cookie pan with nonstick cooking spray; set aside. Empty dough onto a well floured work surface and knead for a minute or so, until it comes together without being sticky. Roll out to about 1/2 inch thick. Square off the dough with a large knife or pizza cutter. Cut dough into as many squares as you can, each with 3-inch sides. Place enough potato slices in a single layer onto a dough square to cover the bottom.

Sprinkle a teaspoon or more of shredded Parmesan cheese over top of potato slices. Start rolling, pulling slightly as you roll to fully engulf the filling with the dough.

Place, seam side down, onto prepared baking pan. Repeat with remaining dough and potato, leaving about an inch space in between each filled roll. Brush with beaten egg and sprinkle grated cheese over the top. Bake 30-32 minutes, or until well browned on top. Remove from oven and serve hot.

Makes about 12 rolls.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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