Amish Dinner Rolls
Dense yet tender, moist soft dinner rolls made with mashed potato. They stay fresh at room temperature for several days, making them great for make-ahead.
Ingredients
- 8.50 cups all-purpose flour
- 2 large eggs
- 0.33 cup granulated sugar
- 2 teaspoons table salt
- 6 tablespoons butter
- 1 cup mashed potatoes
- 2.50 teaspoons instant yeast
- 0.75 cup lukewarm water
- — butter
Equipment
- bowl
- baking pan
- cooling rack
About
Inspired by a small handwritten Amish cookbook. Mashed potato gives these rolls their soft texture and staying power: they'll remain moist and fresh-tasting at room temperature for several days. One medium-to-large baking potato will yield about 227g of mashed potato.
Instructions
Make the Dough
Weigh your 4.25 cups all-purpose flour ; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a bowl , mix and knead together 2 large eggs , 0.33 cup granulated sugar , 2 teaspoons table salt , 6 tablespoons butter , 1 cup mashed potatoes , 2.50 teaspoons instant yeast , 0.75 cup lukewarm water , and the 4.25 cups all-purpose flour — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
First Rise
Place the dough in a lightly greased bowl , cover with plastic wrap, and let the dough rise until doubled in bulk, about 90 minutes .
Shape the Rolls
Gently deflate the dough and divide it into 16 large balls or 24 smaller balls. Round each ball into a smooth roll.
Place the rolls in a lightly greased 9 " x 13 " baking pan . Cover with lightly greased plastic wrap.
Second Rise
Let the rolls rise until quite puffy, 1.5-2 hours . Towards the end of the rising time, preheat the oven to 350°F.
Bake
Bake the rolls for 20-25 minutes , until golden brown and feel set. Remove from the oven and turn out of the pan onto a cooling rack . Brush with melted butter if desired.
Serve
Serve rolls warm or at room temperature. Store well wrapped in plastic for several days at room temperature; freeze for longer storage.
View Cooklang Source
---
title: Amish Dinner Rolls
description: "Dense yet tender, moist soft dinner rolls made with mashed potato. They stay fresh at room temperature for several days, making them great for make-ahead."
servings: 16
total time: 3 hours 35 minutes
prep time: 15 minutes
cook time: 25 minutes
tags: [bread, rolls, baking, dinner, make-ahead]
cuisine: Amish
difficulty: intermediate
long_description: "Inspired by a small handwritten Amish cookbook. Mashed potato gives these rolls their soft texture and staying power: they'll remain moist and fresh-tasting at room temperature for several days. One medium-to-large baking potato will yield about 227g of mashed potato."
---
== Make the Dough ==
Weigh your @all-purpose flour{4 1/4%cups}(510g); or measure it by gently spooning it into a cup, then sweeping off any excess.
In a #bowl{}, mix and knead together @large eggs{2}, @granulated sugar{1/3%cup}(67g), @table salt{2%teaspoons}(12g), @butter{6%tablespoons}(85g, softened), @mashed potatoes{1%cup}(213g, unseasoned, lightly packed), @instant yeast{2 1/2%teaspoons}, @lukewarm water{3/4%cup}(170g), and the @all-purpose flour{4 1/4%cups} — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
> If possible, use the water in which the potatoes were boiled.
== First Rise ==
Place the dough in a lightly greased #bowl{}, cover with plastic wrap, and let the dough rise until doubled in bulk, about ~first rise{90%minutes}.
> If using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until doubled, perhaps an additional 30 minutes.
== Shape the Rolls ==
Gently deflate the dough and divide it into 16 large balls or 24 smaller balls. Round each ball into a smooth roll.
Place the rolls in a lightly greased 9" x 13" #baking pan{}. Cover with lightly greased plastic wrap.
== Second Rise ==
Let the rolls rise until quite puffy, ~second rise{1 1/2-2%hours}. Towards the end of the rising time, preheat the oven to 350°F.
== Bake ==
Bake the rolls for ~bake{20-25%minutes}, until golden brown and feel set. Remove from the oven and turn out of the pan onto a #cooling rack{}. Brush with melted @butter{} if desired.
> Bake the rolls rather tightly spaced in a 9" x 13" pan so they crowd each other and become pull-apart rolls with unbrowned sides. For round rolls browned all over, place them in a larger pan farther apart.
== Serve ==
Serve rolls warm or at room temperature. Store well wrapped in plastic for several days at room temperature; freeze for longer storage.