Mean Chef's Cheddar Cheese Potato Rolls

This is an adopted recipe that i have not tried yet, but hope to very soon.

Lightly oil mixing bowl and dough hook to prevent dough from sticking.

In mixing bowl , whisk together water , milk or half and half , sugar , salt , yeast , shortening and hot sauce.

Stir to dissolve salt and sugar.

Stir in grated potatoes and 1 1 / 2 cups of the cheese and enough of the flour to make a soft dough.

When you can no longer mix by hand , begin kneading or remove dough to a mixer and knead 8 minutes.

Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.

Cover with a tea towel and let rest 15 minutes.

Divide dough into roll-sized mounds , about 12-16 , depending on size desired.

Form into ovals and place on a baking sheet.

Brush with melted butter and sprinkle tops lightly with cornmeal.

Place baking sheet in a large , drawstring plastic bag and let rolls rise 30 minutes.

Pre-heat oven to 400 degrees f.

Make a shallow slash on top of each roll.

Bake for 15 minutes , then reduce heat to 375f.

And sprinkle remaining 1 / 2 cu.

water, half-and-half, sugar, salt, yeast, shortening, hot sauce, bread flour, red potatoes, cheddar cheese, butter, cornmeal