Bacon Mashed Potato Stuffed Rolls



For the dough

  • ¾ cup warm water
  • 1 package active dry yeast
  • 1 tsp honey
  • 2 cups all-purpose flour + more for forming

For the knots

  • 5 cloves garlic, minced
  • ½ cup unsalted butter, melted
  • 1 tsp salt
  • ¼ cup crispy bacon, chopped
  • ½ cup cheddar cheese, grated fine
  • 1 cup mashed potatoes
  • Marinara sauce, for serving


  1. Preheat oven to 375ºF.
  2. Prepare dough by dissolving yeast in warm water. Stir and allow to bloom and foam for 3–5 minutes. Stir in honey, and pour mixture into flour, stirring until a ball is formed.
  3. Knead dough until no longer tacky. Cover and let rise until doubled in size.
  4. In a pot, combine garlic and butter and simmer for 5–10 minutes.
  5. Cut dough into 2-inch pieces and roll out about a ¼-inch thick. Brush with garlic butter, sprinkle with bacon, cheese and a dollop of mashed potatoes. Fold and press the edges together to form a little dough ball. Brush with more garlic butter and pop into a prepared cupcake pan.
  6. Bake for 25–30 minutes, until golden and cooked through.

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