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1
In bowl of a large (5-quart) standing electric mixer fitted with paddle attachment stir together water, milk, sugar, and yeast and let mixture stand until creamy, about 5 minutes.
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2
While yeast is proofing, in a small saucepan melt butter over moderate heat and cool slightly.
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3
Stir salt, garlic powder, 3 tablespoons melted butter, and 2 cups Cheddar into yeast mixture.
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4
Leaving skins on potatoes, coarsely shred enough potatoes on large holes of a 4-sided grater to measure 2 cups and immediately stir shredded potatoes into yeast mixture.
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5
Add 2 cups flour, 1 cup at a time, to yeast mixture, beating after each addition until incorporated.
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6
Attach dough hook to mixer and butter hook.
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7
Beat in 2 more cups flour, 1 cup at a time, and enough remaining flour, a little at a time, for dough to begin to clean side of bowl and beat dough on medium speed 8 minutes.
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8
Turn dough out onto a lightly floured surface and if necessary knead in enough of the remaining flour to form a soft but not sticky dough.
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9
Oil a large bowl and add dough, turning it to coat.
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10
Let dough rise, covered with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
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11
Butter a 13 x 9 x 2-inch metal baking pan.
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12
Punch down dough and turn out onto a work surface.
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13
Cut dough into 24 pieces and roll each piece into a ball.
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14
Arrange balls in pan, touching each other.
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15
Heat remaining 2 tablespoons melted butter until warm and brush over tops of rolls.
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16
Sprinkle rolls evenly with cornmeal.
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17
Let rolls rise, loosely covered with plastic wrap, at room temperature until almost doubled in bulk, about 45 minutes.
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18
While rolls are rising, preheat oven to 400F.
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19
With a razor blade or sharp knife make a shallow slash in top of each roll and bake in middle of oven 10 minutes.
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20
Reduce temperature to 375F.
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21
and sprinkle rolls evenly with remaining cup Cheddar.
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22
Continue to bake rolls until tops are golden brown and crisp and rolls are cooked through, 25 to 30 minutes.
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23
If necessary, loosely cover rolls with foil during last 5 minutes of baking to keep from becoming too dark.
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24
Rolls may be made 1 day ahead and cooled completely before being wrapped in foil and kept at room temperature.
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25
Serve rolls warm or at room temperature.
