Ingredients
For the dough
- 3 ½ cups (450g) all-purpose flour
- 2 ¼ teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm milk
- 3 tablespoons butter, softened
- 1 egg
For the potato filling
- 3 cups mashed potatoes (warm)
- 1 cup shredded cheddar cheese
- ½ cup mozzarella
- 4–5 slices bacon, cooked and chopped
- 2 tablespoons butter
- 2 tablespoons sour cream or cream cheese
- Salt and pepper
- 1 tablespoon chopped parsley or green onion
For topping
- Extra cheese
- Bacon bits
- Melted butter for brushing
🥔 Make the mashed potato filling
Start with warm mashed potatoes.
Warm potatoes mix better and stay creamy.
Mash with:
- butter
- sour cream
- salt
- pepper
Mix until super smooth and fluffy.
Then fold in:
- cheese
- bacon
- herbs
The filling should be thick but creamy, not runny.
Taste and adjust seasoning.
Try not to eat it all with a spoon first 😄
🌡 Activate the yeast
In a bowl, mix warm milk + sugar + yeast.
Let sit 5–10 minutes.
It should foam slightly.
That means the yeast is alive and ready.
If nothing happens, your milk may be too hot or yeast old.
🥣 Make the dough
Add:
- egg
- butter
- salt
Mix.
Gradually add flour while stirring.
Once combined, knead 8–10 minutes.
The dough should be:
- soft
- smooth
- slightly stretchy
- not sticky
This soft dough makes fluffy rolls.
⏳ First rise
Place dough in greased bowl.
Cover and let rise 1 hour until doubled.
This step gives the rolls their light texture.
Don’t rush it.
Good bread needs time.
🔪 Divide and shape
Punch down dough gently.
Divide into equal pieces (about 10–12).
Flatten each into a small circle.
Place 1–2 tablespoons potato filling in center.
Wrap dough around filling and pinch closed.
Roll into smooth ball.
Make sure it’s sealed well so filling doesn’t leak.
🥘 Arrange in pan
Grease a baking tray or foil pan like in the picture.
Place rolls seam-side down.
Keep them close together so they rise upward and touch.
This creates soft pull-apart sides.
Cover and let rise again 30–40 minutes.
They should puff up nicely.
🧀 Add toppings
Brush tops with melted butter.
Sprinkle:
- extra cheese
- bacon bits
This creates that golden crispy cheesy top.
The smell while baking will drive everyone crazy.
🔥 Bake
Preheat oven to 180°C (350°F).
Bake 20–25 minutes.
Look for:
- golden brown tops
- melted bubbly cheese
- soft sides
If browning too fast, cover loosely with foil.
Remove when perfectly golden.
❄️ Rest briefly
Let cool 5–10 minutes.
This helps the filling set slightly.
Then pull apart and serve warm.
That cheese stretch is EVERYTHING.
😍 Texture and flavor
These rolls are:
- soft fluffy outside
- creamy inside
- cheesy
- buttery
- smoky bacon flavor
- slightly crispy top
Every bite hits different textures at once.
Soft + creamy + crunchy + cheesy.
Pure comfort food.
🍽 Serving ideas
Serve with:
BBQ chicken
Roast beef
Soup
Salad
Chili
Breakfast eggs
Or as party snacks
They’re also amazing alone.
Dangerously snackable.
❄️ Storage tips
Fridge: 3–4 days
Freezer: 2 months
Reheat in oven 5–8 minutes.
They become soft and fresh again.
Microwave works too but oven keeps crispness.
🔥 Variations
So many fun twists:
Add jalapeños
Add shredded chicken
Add ground beef
Add garlic butter
Use sweet potatoes
Add ranch seasoning
Add parmesan crust
This recipe is super flexible.
⭐ Pro tips
Use warm filling
Seal dough well
Don’t overfill
Let rise fully
Brush butter after baking
Serve warm for best texture
Small details make big difference.
❤️ Final thoughts
Loaded mashed potato stuffed rolls are one of those recipes that make everyone happy instantly. They’re warm, cheesy, and incredibly comforting — the kind of food that disappears from the tray before you even sit down.