Loaded Baked Potato Dinner Rolls

---
title: Loaded Baked Potato Dinner Rolls
description: "Filled with bacon, cheddar, sour cream, and chives, these super soft potato rolls bring everything you love about a loaded baked potato into a luxe dinner roll."
servings: 9
total time: 3 hours 25 minutes
prep time: 40 minutes
cook time: 35 minutes
tags: [rolls, bread, potato, bacon, cheddar, baking, holiday]
cuisine: American
difficulty: intermediate
---

== Prepare the potato ==

Cut the @russet potato{1%medium} (no need to peel) into 1/2" cubes and place in a small #saucepan{}. Cover with cold water and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer until the potato pieces are fork-tender, ~{7%minutes} to ~{10%minutes}. Drain, reserving the potato cooking water.

Transfer @cooked potato{1%cup} (163g) of the potato pieces to the bowl of a #stand mixer{} fitted with the dough hook. Turn the speed to medium and mash the potatoes just until roughly broken up, with some large and small pieces, about ~{30%seconds}.

== Make the dough ==

Add @potato cooking water{3%tbsp} (43g) of the reserved warm potato cooking water to the mixer bowl, along with the @bread flour{2 1/4%cups} (270g), @egg{1%large}, @granulated sugar{2%tbsp} (25g), @unsalted butter{1 1/2%tbsp} (22g, softened), @sour cream{1 1/2%tbsp} (22g), @instant yeast{2 1/4%tsp} (7g), and @table salt{1 1/2%tsp} (9g). Mix on low speed until a shaggy mass forms, about ~{30%seconds}. Scrape the bowl and mix on medium speed to form a tacky dough that clears the sides of the bowl, ~{30%seconds} to ~{60%seconds} more.

Add the @bacon{1/2%cup} (60g, cooked and chopped), @sharp cheddar cheese{1/2%cup} (57g, shredded), and @chives{1/2%cup} (21g, finely chopped) and mix on medium speed for ~{2%minutes} to ~{3%minutes}, stopping to scrape the bowl halfway through. The dough will be soft and sticky and will not clear the sides of the bowl, but resist the urge to add more flour.

Scrape the dough into a ball, cover the bowl, and let rise at room temperature for ~{30%minutes}. The dough may not rise much during this time.

== Bowl folds ==

To perform a bowl fold: Use a wet hand to grab a section of dough from one side of the #bowl{}, lift it up, then press it down into the middle. Repeat this motion 6 to 8 times, grabbing a new section of dough each time until you've made a full circle around the bowl. Once you've completed the bowl fold, turn the dough over so that the smooth side is up. Re-cover and let rise for another ~{30%minutes}.

Using a wet hand, repeat the bowl fold. At this point, the dough should be smoother and feel tighter. Cover and let rise for another ~{30%minutes}, until the dough is puffy but not necessarily doubled in size.

== Shape the rolls ==

Line an 8" #square pan{} with a parchment sling and lightly grease the parchment.

Gently deflate the dough and transfer it to a well-floured #work surface{}. Flour the top, then divide the dough into 9 equal pieces (about 80g each).

Shape each piece into a rough ball by pulling and gathering the dough into a very small knot. Place the pieces seam side down and roll each under a cupped hand to form a smooth ball. Use additional flour as needed to prevent sticking.

Place the shaped rolls in the prepared pan. Cover and let rise until puffy and a small indentation remains when pressed with a floured fingertip, ~{45%minutes} to ~{60%minutes}.

== Bake ==

While the dough is rising, preheat the #oven{} to 350F with a rack in the center.

Bake the potato rolls for ~{25%minutes} to ~{30%minutes}, or until well browned on top and pale around the edges and an instant-read thermometer inserted into the center registers at least 190F.

== Add the toppings ==

Remove the pan from the oven and brush the rolls with @unsalted butter{2%tbsp} (28g, melted). Sprinkle @sharp cheddar cheese{3%tbsp} (21g, shredded) and @bacon{1%tbsp} (8g, cooked and chopped) on top and return to the oven for another ~{3%minutes} to ~{5%minutes}, until the cheese is melted. Remove from the oven and dab the rolls with any remaining butter before sprinkling with @chives{1%tbsp} (3g, finely chopped) and @flaky sea salt{to taste}.

Allow the potato rolls to cool in the pan for ~{5%minutes}, then use the parchment sling to lift them out and place them onto a #cooling rack{}. Serve warm or at room temperature.

> Store cooled rolls, tightly wrapped, at room temperature for several days; freeze for longer storage.

> Cook 6 ounces (about 170g) of bacon in a skillet over medium heat until cooked through but not fully crispy. Let cool, then cut into 1/2" pieces. Use 1/2 cup (60g) of the cooked, chopped bacon for the dough and 1 tablespoon (8g) for the topping.

> To make ahead: Once the shaped rolls are in the pan, allow them to rise, covered, at room temperature for 15 to 20 minutes, then refrigerate overnight. The next day, bring the rolls to room temperature and let them rise, covered, until puffy, 30 to 90 minutes. Bake for 30 to 35 minutes and proceed with the recipe as written.