Cheesy Potato Rolls

Cheesy Potato Rolls (makes 12 rolls) 1/2 C. warm tap water 1 T. instant yeast 1 T. sugar 4 T. butter, room temp. 1/2 tsp. salt 1/2 tsp. mustard powder 1 large egg, room temp. 1/2 C. room temp. mashed potatoes 1 C. shredded sharp cheddar cheese 1 3/4 - 2 C. all purpose flour In a measuring cup add the yeast and sugar to the warm water and allow to proof (foam up). Place the butter, salt and mustard powder in the bowl of a stand mixer. Using the whisk attachment beat the butter for 2 minutes to get it fluffy. Add the egg, and potatoes and 3/4 C. of the cheese and mix until well combined. Remove the whisk and attach the dough hook. Add the yeast mixture and 1 1/2 C. of flour. Mix at med. speed adding more flour to form a soft, not too sticky, dough. Once you have the dough, turn it out onto a lightly floured surface and knead a couple of times, form into a ball and place in a lightly greased bowl and cover with a clean towel. Allow to rise till doubled in size, about an hour. Punch down the dough and turn back out onto the floured surface. Knead a couple of times and divide into 12 pieces. Form each piece into a ball and place in a buttered 9x9 pan. Cover and allow to rise for 40 minutes. Brush lightly with a little melted butter and bake them in a 350 degree oven for 15 minutes. Remove and top with the remaining cheese and return to the oven for 15 more minutes. Note: This can all be done by hand without the mixer, also my potatoes were baby red potatoes I mashed with the skin on so that's the red spots you see in my rolls.