Cornbread and Mashed Potato Swirl Bake
Fluffy bread, golden cornbread, and creamy mashed potatoes come together in this irresistible swirl bake. Each roll is layered with Bob Evans Mashed Potatoes and brushed with savory garlic herb butter, then baked to perfection for a soft, flavorful bite. Ideal for breakfast, brunch, or as a hearty side, these tender rolls are a show-stopping addition to any meal—comfort food with a creative twist! Created in collaboration with So Yummy.
Prep Time:
20 min
Cook Time:
35 min
Servings:
8-10 Rolls
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Ingredients
- 2 Cups Bob Evans Original Mashed Potatoes
- 1 Loaf frozen bread dough thawed
- 1 Box cornbread muffin mix divided
- ¼ Cup milk
- ½ Cup all-purpose flour
- ¼ Cup unsalted butter melted
- 2 Cloves garlic minced
- 1 Teaspoon dried parsley
- 1 Teaspoon salt
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Bob Evans Original Mashed PotatoesInstructions
- Proof the frozen bread dough according to package instructions.
- Grease a 9 x 13 inch dish.
- Whisk together half of the cornbread mix and the milk. Combine the melted butter, garlic, parsley, and salt.
- Punch down the proofed dough, and knead in the cornbread mix. Gradually add the flour until the dough is workable.
- On a heavily floured surface, roll out the dough into a rectangle. Spread out the remaining cornbread mix inside a large baking sheet, and transfer the dough onto it.
- Spoon the Bob Evans Original Mashed Potatoes on the dough in an even layer. Brush with half of the garlic herb butter.
- Carefully roll into a log. Use unflavored floss or a greased knife to slice into rolls about 1.5 inch thick.
- Arrange the rolls in the greased dish. Brush with half of the remaining herb butter, cover, and proof in a warm place until doubled, at least 45 minutes.
- When risen, brush with the last of the butter, and bake at 350ºF for 35 minutes, until golden brown.
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