Homemade Classic Amish Potato Dinner Rolls
These rolls are soft, fluffy, and infused with a subtle flavor that perfectly complements a variety of dishes.
Equipment
- Pot
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
Potatoes
- 2 cups peeled and cubed potatoes Boiled until tender and mashed.
All-Purpose Flour
- 4-5 cups all-purpose flour Add gradually until a smooth dough forms.
Milk
- 1 cup warm milk Helps to activate the yeast.
Butter
- 1/4 cup unsalted butter, melted Allow to cool slightly before adding.
Yeast
- 2 packets active dry yeast About 4 1/2 teaspoons.
Sugar
- 1/4 cup granulated sugar Feeds the yeast and balances flavors.
Salt
- 1 teaspoon salt Enhances flavor and controls fermentation.
Egg
- 1 large egg Adds richness and binds ingredients.
Instructions
- 1. Prepare the potatoes by boiling them in salted water until tender, then mash and cool.
- 2. Warm the milk, add yeast and sugar, and let it sit until frothy.
- 3. In a large bowl, combine mashed potatoes, yeast mixture, melted butter, egg, and salt.
- 4. Gradually add flour until a soft, slightly sticky dough forms.
- 5. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic.
- 6. Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1 hour).
- 7. Punch down the dough, divide into 12-16 pieces, and shape into balls.
- 8. Place rolls in a greased dish, cover, and let rise again for 30-45 minutes.
- 9. Preheat the oven to 350°F (175°C).
- 10. Bake rolls for 20-25 minutes until golden brown and hollow sounding when tapped.
- 11. Brush with melted butter before serving warm.
Notes
These rolls can be frozen for up to three months. Serve warm with butter or as a side to soups and stews.