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Amish Dinner Rolls

Amish Dinner Rolls
Soft yeast rolls recipe for warm fluffy buns. Made with instant mashed potato flakes, best served with any dinner comfort food. Watch video tutorial below.
Yield 16 -20 rolls



  • 3/4 cup warm milk (about 120-130°F)
  • 1/2 cup warm water (about 120-130°F)
  • 1/4 cup unsalted butter (softened)
  • 3/4 cup mashed potato flakes
  • 1 large egg
  • 1/4 cup granulated sugar
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast


  • 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 1-1 1/2 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.


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

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Review & Comments

Joe | Reply

Excellent recipe. Worked well, with the result being delicious.
I did notice a need for a bit more salt than what is called out. Perhaps using Diamond Kosher (with lower salinity…) calls for a higher amount in the recipe – the next time I make it, I’ll use 2 tsp, instead of the one listed.
Regardless, it is a superb recipe!

Donna | Reply

5 stars
After the tangzhong,can the dough be made in a breadmachine (Zojirushi) then taken out, rolled, risen and baked? Also, can Instant Yeast be used? Thank you!

Red Star Yeast | Reply

Hi Donna,
There is not a tangzhong in this recipe. Were you referring to another recipe?
You can make this recipe in a bread machine. Use 2 teaspoons of instant yeast.
Happy baking!

Katie | Reply

5 stars
Can I put the ingredients in a bread machine to make the dough or does it have be done this way?

Red Star Yeast | Reply

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!

Tanya | Reply

5 stars
I freeze it all the time and then proof it once thawed and it works great

Deirdre Mello | Reply

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

Red Star Yeast | Reply

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:

Happy baking!

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