1/2 cup warm water

 1 C. evaporated milk

 2 T. sugar

 1 T. salt

2 T. yeast

3 T. melted unsalted butter

5 drops hot sauce

5 C. bread flour

2 C. shredded unpeeled, washed, red-skinned potatoes

2 C. shredded sharp orange cheddar cheese

1 C. shredded Asiago cheese

2 T. melted butter (for greasing pan)

1/4 C. corn meal

Process all ingredients except potatoes and cheeses on "dough" cycle. Reserve 1/2 cup of cheddar for garnishing. Add potatoes and cheeses near the end of the cycle, or knead them in by hand once machine kneading is complete. If dough is not allowed to rise in the machine, allow it to rise in a greased bowl, deflate, and let it rest for 15 minutes.

Divide dough into rolls (12 to 16) and place on a baking sheet. Brush with melted butter and sprinkle tops lightly with corn meal. Place entire baking sheet in a large plastic bag and let rolls rise 30 minutes.

Preheat oven to 400°F.

Make a shallow slash on top of each roll. Bake for 15 minutes, then reduce heat to 375°F. and sprinkle remaining 1/2 cup of cheese on top of bread. Bake another 10 minutes or until rolls are nicely browned and cheese is melted.