Add dinner roll ingredients to your bread machine in the order listed. Run on dough cycle.

While the dough cycle is running, prep all of the vegetables for the soup. Peel and dice the onion and garlic. Peel and cut the carrots into chunks. Peel and cube the potatoes.

When the dough is complete, divide the dough into 20-24 equal portions and shape each into balls.

Place dough balls on a greased baking sheet. Cover and let rise for 15 minutes.

Preheat oven to 375º.

In a medium-sized pot, combine a drizzle of olive oil with the onion, carrot, and garlic. Cook and stir until vegetables are softened.

Once the vegetables soften, add the potatoes, Italian seasoning, and broth, and bring to a rolling boil.

Reduce the soup's heat to medium-low and simmer, covered, for 15-20 minutes or until vegetables are tender.

While the soup simmers, bake the risen rolls in preheated oven for 13-16 minutes, or until golden brown.

Combine milk and flour for the soup until smooth (this only takes a few seconds in my Vita-Mix). Gradually pour the mixture into the soup, stirring constantly.

Cook and stir until the soup is thickened and starting to boil.

Add cheeses and continue cooking until cheese is melted (another minute or so).

As soon as the rolls come out of the oven, brush them with melted butter.

Add salt and pepper to the soup to taste. Ladle the soup into bowls and sprinkle with additional cheese if desired. Serve alongside warm rolls, fresh out of the oven!