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
- 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.)
- Place dough in a greased bowl, cover and let rise until doubled, about 60-90 minutes.
- 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.
- 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.
- Recipe created by Gather for Bread.
Notes
Adapted from an old Amish cookbook.
Can I put the ingredients in a bread machine to make the dough or does it have be done this way?
Hi Katie,
The bread machine can be used – just put it on the dough cycle. Remove dough after rising, then follow the recipe for shaping, rising and baking.
Happy baking!
Carol
I freeze it all the time and then proof it once thawed and it works great
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
Dear Deirdre,
I would recommend par-baking the rolls before freezing them instead of freezing the dough. You can find our tips for par-baking rolls(and freezing dough) here: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/.
Happy baking!
Carol