Amish Dinner Rolls
Servings 16 to 24 rolls
- 2 large eggs
- ⅓ cup granulated sugar 67g
- 2 teaspoons salt 12g
- 6 tablespoons butter, softened 85g
- 1 cup mashed potatoes, unseasoned, lightly packed* 213g
- 2 ½ teaspoons instant yeast or active dry yeast
- ¾ cup water, lukewarm (water in which the potatoes were boiled, if possible) 170g
- 4 ¼ cups King Arthur Unbleached All-Purpose Flour 510g
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To make the dough, mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
- Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it’s doubled in bulk, about 90 minutes. If you’re using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it’s doubled in bulk, perhaps an additional 30 minutes or so.
- 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″ pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they’re quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.
- Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.
- Tips from our Bakers
- These rolls have the characteristic golden brown, rounded, smooth top of a classic dinner roll; we like to bake them rather tightly spaced, in a 9″ x 13″ pan, so that they crowd each other and become pull-apart rolls, with unbrowned sides, as they’re baking. For round rolls that are browned all over, place them in a larger pan, farther apart, so that they won’t touch one another while they’re baking.