Amish Potato Rolls
The perfect soft dinner roll recipe. They're not only easy to make but are flavorful and extra fluffy.
Prep Time3 hrs 40 mins
Cook Time20 mins
Total Time4 hrs
Servings: 16 rolls
- 3/4 C water heated to 115°F
- 2 1/4 tsp active dry yeast
- 1/2 tsp plus 1/3C granulated sugar divided
- 2 large eggs
- 1 1/2 tsp salt
- 6 Tbsp unsalted butter partially melted
- 1 C unseasoned mashed potatoes
- 4 1/4 C all purpose flour
In a measuring cup, combine warm water (roughly 115°F), yeast and 1/2 tsp granulated sugar. Allow yeast to proof.
Meanwhile, in the bowl of a stand mixer, add remaining ingredients. With mixer on low, add yeast mixture. Slowly increasing speed to medium, continuing to mix until ingredients are well combined.
Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location for 90 minutes or doubled in size.
Prepare a 9x13-inch pan with parchment paper or lightly greased.
Divide dough into 16 equal portions. Shape into a ball, placing seam side down in prepared pan. Cover and allow rolls to rise for an additional 2 hours.
Preheat oven to 350°F. Bake rolls for 20-25 minutes or until lightly browned. Serve immediately or at room temperature. Store remaining rolls in an airtight container for up to several days.
Mashed potatoes may be seasoned with butter and cream or milk, omit any other flavorings or seasonings for the purpose of making these rolls.
Adapted from King Arthur Flour