--- 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." url: "https://briansunter.com/recipes/amish-dinner-rolls" --- # 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. 25 minutes cook 15 minutes prep 3 hours 35 minutes total 16 servings bread rolls baking dinner make-ahead Scale Units ## 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 1 Weigh your 4.25 cups all-purpose flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. 2 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. Note If possible, use the water in which the potatoes were boiled. ### First Rise 3 Place the dough in a lightly greased bowl , cover with plastic wrap, and let the dough rise until doubled in bulk, about 90 minutes . Note 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 4 Gently deflate the dough and divide it into 16 large balls or 24 smaller balls. Round each ball into a smooth roll. 5 Place the rolls in a lightly greased 9 " x 13 " baking pan . Cover with lightly greased plastic wrap. ### Second Rise 6 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 7 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. Note 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 8 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 recipe.cook ``` --- 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." rating: 4.5 --- == 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. ```