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Potato Rolls with Cracked Green Peppercorns and Irish Cheddar Cheese

Potato Rolls with Cracked Green Peppercorns and Irish Cheddar Cheese

Potato Rolls with Cracked Green Peppercorns and Irish Cheddar Cheese….Yummy!

These tasty potato rolls are perfect to sandwiched Slow Roasted Corn Beef with Brown Ale Glaze or any roasted meats or vegetarian delights.

They are easy to make and a real crowd pleaser…melt in your mouth goodness!

Let your creative flavorings fly to new heights.

The dough is a bit of a sticky-wicked, but keep your hands floured and have patience…they come together.

If you have mash potatoes leftover…great, but the instant ones are acceptable here. 

Cut the dough into slider size portions or smaller for parker house size.

Prep Time:
30 minutes
Cook Time:
1 hour 30 minutes
Total Time:
2 hours

Servings: 3 dozen

Ingredients

Equipment

Ingredients

Chef Gerrie's Notes

Green Peppercorns are young when they are picked and dehydrated or preserved, with a resulting mild flavor. It is a wonderful flavor. The black peppercorns are left on the vine to fully mature and develop a stronger flavor profile. White peppercorns are black peppercorns which have been soaked to remove the outer casing.

Instructions

  • In small mixing bowl dissolve yeast in 1/2 water, lukewarm
  • Heat milk, butter, sugar, salt, until salt and sugar dissolves. Add pepper and set aside. To cool.
  • In mixing medium bowl, mix up mashed instant potatoes, add eggs, 1 C of sifted AP flour and yeast mixture.
  • Mix baking powder into 3 C sifted AP flour.
  • Mix in Standing Mixer on second speed with dough hook for 5-7 minutes or by hand, stirring one cup at a time. Alternating milk/butter mixture. Makes a sticky dough.
  • Dump dough into greased large bowl.Brush with butter, cover with saran and let rise until double in size.
  • Preheat oven to 400º F.
  • Punch down dough. Flour counter top and dump dough out onto counter. Sprinkle with flour on top and knead dough. Making sure there is enough flour underneath and on top of dough. Smooth and dusted…like a baby’s butt!
  • Roll out to 1/2 inch thick. Cut into biscuit shape rolls 2” diameter.
  • Grease (3) 9″ round pans or 1 half sheet pan with parchment paper and brush with butter and lay rolls down, next to each other and brush tops with more butter and top with finely shredded cheese.
  • Bake at 400º for 10-15 minutes.
 
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