I thought it might be time to take a break from pumpkin spice everything to share a recipe that’s always a big hit with my family.
Rolls are pretty much a way of life in our house. My kids just don’t think a meal is complete unless we have fresh rolls on the table.
These Amish Dinner Rolls are similar to the potato rolls that my mom would make at Thanksgiving and Christmas.
They are soft and fluffy and have perfect tender, buttery crust on top.
Since they’re made with instant yeast, there’s no proofing or worrying about getting the perfect water temperature for the yeast.
Just mix, let rise, shape, let rise, and bake!
Amish Dinner Rolls
- 2 large eggs
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 6 tablespoons butter (softened)
- 1 cup unseasoned mashed potatoes (lightly packed*)
- 2 1/2 teaspoons instant yeast
- 3/4 cup lukewarm water (water in which the potatoes were boiled (if possible))
- 4 1/4-5 1/4 cups all-purpose flour
- Add eggs, salt, sugar, butter, mashed potatoes, yeast, water, and 3 cups of flour to a large bowl.
- Mix until combined.
- Continue adding flour until soft dough forms.
- Place the dough in a lightly greased bowl, and cover the bowl with plastic wrap.
- Let the dough rise until it's doubled, about 1 1/2 hours.
- Gently deflate the dough.
- Add to heavily floured surface, and knead in additional flour to form a soft, workable dough.
- Divide dough into 24 balls.
- Place the rolls in a lightly greased 9x13-inch pan.
- Cover the pan with lightly greased plastic wrap, and let them rise for about 1 1/2-2 hours, or until they're puffy. Towards the end of the rising time, preheat the oven to 350F.
- Bake the rolls for 20-25 minutes, or until they're golden brown and feel set.
- Brush with melted butter, if desired.
Adapted from King Arthur Flour.