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1
Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes.
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2
Sift 1 1/2 cups flour over the yeast; stir until mostly smooth.
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3
Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes.
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4
Meanwhile, prick the potato all over with a fork; microwave until tender, 8 to 10 minutes.
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5
Let cool, then peel the potato and grate on the large holes of a box grater.
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6
Combine 1 stick butter, the sugar, salt and mustard powder in a stand mixer; beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes.
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7
Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated.
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8
Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball.
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9
(You may not need all of the flour.)
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10
Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat.
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11
Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
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12
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
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13
Turn the dough out onto a lightly floured surface and divide into 24 pieces.
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14
Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish, slightly touching.
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15
Set aside until the rolls are lightly puffed, about 20 minutes.
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16
Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down.
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17
Bake until just firm to the touch, about 30 minutes.
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18
Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar.
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19
Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes.
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20
Let cool at least 20 minutes before serving.
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21
Photograph by Con Poulos
