A Tradition in Family Baking

Amish Dinner Rolls

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Amish Dinner Rolls (+ video)
Soft yeast rolls recipe for warm fluffy buns. Made with instant mashed potato flakes, best served with any dinner comfort food.
Yield: 16-20 rolls
Ingredients
  • ¾ cup warm milk (about 120-130°F)
  • ½ cup warm water (about 120-130°F)
  • ¼ cup unsalted butter, softened
  • ¾ cup mashed potato flakes
  • 1 egg
  • ¼ cup sugar
  • 3¾ cups all-purpose flour
  • 1 tsp Kosher salt
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
Instructions
  1. In a mixing bowl combine milk, water, butter, mashed potato flakes, egg, sugar, flour, salt, and yeast. Using a stand mixer fitted with dough hook, knead for 6-8 minutes or until smooth and soft without being too sticky. The dough should clear sides of the bowl but slightly stick to the bottom. Add additional flour one tablespoon at a time if too wet. Add additional milk 1 tablespoon at a time if too dry. Remove from bowl and set on clean surface. Using the heel of your hand knead briefly until it forms a nice round ball. (Alternately you can knead by hand on a floured surface until you have a smooth soft dough.)

  2. Place dough in a greased bowl, cover and let rise until doubled, about 60-90 minutes.

  3. Punch down dough and turn out onto a clean surface. Cut dough into 16-20 equal pieces. Using the heel of your hand, quickly and firmly roll each piece around in circles until it forms a tight little ball. Arrange rolls in a greased 9 x 13-inch pan. Cover with greased plastic wrap. Let rise for about 1-1½ hours. They will have doubled in size and be puffy.

  4. Meanwhile, preheat oven to 350°F. After the rolls have risen, uncover and place in oven and bake for 20-25 minutes, until golden brown.

  5. Recipe created by Gather for Bread.
Notes
Adapted from an old Amish cookbook.

Amish Dinner Rolls | Soft yeast rolls recipe for warm fluffy buns. Made with instant mashed potato flakes, best served with any dinner comfort food. Find recipe at redstaryeast.com.

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3 Comments
  1. I freeze it all the time and then proof it once thawed and it works great

  2. Hello I would like to make this dough up to freeze and use later. When I’m done making up dough can I put in freezer and proof later and make up Rolls? Thank you Deirdre

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