Potato rolls with cheese: soft swirls made from a yogurt dough, filled with potatoes and cheese — a truly indulgent appetizer, but also a delicious idea for dinner. This is a savory, indulgent version of the classic Cinnamon rolls. If you love all potato recipes and leavened doughs, this recipe that joins them together will amaze you! The boiled, parsleyed potatoes combined with a gooey, flavorful melting cheese make the filling that gives these rolls their distinctive texture and taste. These rolls use a different base than the usual homemade puff pastry, and may even be more delicious. You can certainly replace the yogurt dough I used (made with my homemade Greek yogurt) with other doughs — for example an semolina pizza dough or an milk-and-olive-oil dough for rolls and baked goods — and the result will still be delicious. Let’s head to the kitchen, and if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram. Don’t forget: if you try it, let me know!

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Difficulty: Easy
Cost: Very economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the potato rolls

4 3/4 cups all-purpose flour
1 1/4 cups yogurt (Greek or spreadable cream cheese)
7 fl oz milk
3 1/2 tbsp extra virgin olive oil
2 tsp salt
2 1/2 tbsp sugar
1 1/8 tsp active dry yeast (or 12 g fresh yeast)
1 1/3 lbs potatoes
to taste salt
1/3 cup grated Parmesan cheese
to taste parsley
to taste black pepper
to taste salt
7 fl oz milk
2 cups melting cheese (stringy cheese such as mozzarella or provola) (shredded or cut for melting)
to taste egg (beaten)
to taste additional cheese
to taste sesame seeds (or poppy seeds)

Tools

Stand mixer
Baking tray
Parchment paper
Oven
Bowl
Pot
Potato masher

Preparation of the potato rolls

If in this recipe you replace Greek yogurt with spreadable cream cheese, remember to reduce the salt a bit.

Prepare all the ingredients and warm the milk and yogurt slightly if they are cold from the fridge. Put all the ingredients into the bowl of the stand mixer.
Except for the salt, which we will add later, start the mixer and let the dough come together and develop gluten; this will take about 20 minutes.
Halfway through kneading add the salt, and when the dough is formed — uniform, elastic, and clinging to the hook while leaving the bowl clean — you’re done.
Turn the dough out onto the work surface — it should look elastic and uniform as in the photo. Round it into a ball, place it in a bowl, cover, and leave it to rise in a warm spot (for example, in the oven with the light on) until it has tripled in size — this can take 2–3 hours depending on the ambient temperature.
To prepare the potato filling, wash the potatoes, place them in a pot, cover with water, add salt and bring to a boil. Cook for about 35–40 minutes; check doneness by piercing with a skewer — if soft, they are done. Or do as I do: after washing, place them in a bowl with half a glass of water, cover tightly with plastic wrap and cook in the microwave at 750W for 20 minutes. Let cool slightly, then peel and mash the potatoes by hand or with a potato ricer.
Add salt, pepper, parsley, the cheese and enough milk to adjust the texture so the filling is not dry.
Unroll a sheet of parchment paper, drizzle a little oil and roll out the risen dough into a rectangle about 20×24 in.
Spread the prepared potato filling evenly over the surface, leaving a couple of inches free along one edge to allow sealing the roll. Sprinkle with the melting cheese (or provola), shredded with a coarse grater.
Roll up tightly to form a cylinder and seal the edge. Using a strong, thin string cut the roll into slices about 1 1/4–1 1/2 in thick to form swirls. Arrange the swirls on a baking tray lined with parchment paper and let them rise again for 30–40 minutes in a warm place, covered with plastic wrap.
Brush with beaten egg, sprinkle with a little more of the reserved cheese and some sesame or poppy seeds, then bake in a preheated oven at 356°F for 25–30 minutes in conventional mode, or until golden brown.
Remove from the oven, let cool slightly and enjoy while still warm and gooey.