Oh, the magic of baking! There’s something almost enchanting about the way a few simple ingredients can transform into a batch of warm, soft, and impossibly fluffy Amish Potato Dinner Rolls—it’s like a cozy hug from your oven. These rolls, much like my grandma’s old bread recipe, fill the house with an aroma that whispers comfort and nostalgia, making you want to grab one straight from the tray, butter melting in a golden cascade. Whether you’re whipping these up for a holiday feast or just a Tuesday night dinner, they’re bound to steal the spotlight—and maybe even spark a friendly squabble over the last one.
Steps
- Begin by weighing your flour or measuring it by spooning it into a cup and leveling off the excess. Combine and knead all the ingredients manually, using a mixer, or with a bread machine set to dough mode until you achieve a smooth, soft consistency.
- Transfer the dough into a lightly greased bowl, cover it with plastic wrap, and let it rise until its size doubles, which should take around 90 minutes. If using a bread machine, let it finish its cycle, then keep the dough in the machine until it doubles, possibly for another 30 minutes.
- Gently deflate the dough and divide it into either 16 large or 24 smaller balls. Shape each portion into a smooth, round roll.
- Arrange the rolls in a lightly greased 9″ x 13″ pan, then cover with greased plastic wrap. Allow them to rise for 1.5 to 2 hours until they become quite puffy. Preheat the oven to 350°F towards the end of this rising period.
- Bake the rolls for 20 to 25 minutes until they turn golden brown and feel set. Once baked, take them out of the oven and place them on a rack. Optionally, you can brush them with melted butter.
- Serve the rolls either warm or at room temperature. They can be kept well-wrapped at room temperature for several days or frozen for longer storage.
Ingredients
- 4 1/2 cups (540g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 1/4 teaspoons salt
- 2 1/4 teaspoons instant yeast
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (227g) milk, lukewarm
- 2 large eggs
- Additional melted butter for brushing the rolls after baking
FAQ
- How should I measure the flour for the Amish Dinner Rolls?
- It’s best to weigh your flour for accuracy. However, if you don’t have a scale, gently spoon the flour into a measuring cup and level it off without packing it down.
- What should I do if I’m using a bread machine?
- Allow the bread machine to complete its dough cycle. After that, let the dough sit in the machine until it has doubled in size, which might take an additional 30 minutes.
- How do I form the rolls from the dough?
- Once the dough has risen, gently deflate it and divide it into either 16 large or 24 smaller balls. Shape each piece into a smooth roll.
- How do I achieve the pull-apart texture for the rolls?
- To get pull-apart rolls with unbrowned sides, place them closely together in a 9″ x 13″ pan. For rolls that are browned all around, space them farther apart in a larger pan so they don’t touch during baking.
- How should I store the rolls after baking?
- Keep the rolls wrapped well in plastic at room temperature for a few days. For extended storage, freeze them.
Tips
- Measure Flour Accurately: For best results, weigh your flour. If you don’t have a scale, gently spoon the flour into your measuring cup and level it off without packing it down.
- Allow Proper Rising Time: Ensure the dough doubles in size by allowing it to rise for about 90 minutes in a warm place. If using a bread machine, let the dough continue rising after the cycle ends until it’s doubled.
- Choose Your Baking Style: For pull-apart rolls with soft sides, place them tightly together in a 9″ x 13″ pan. If you prefer rolls that are browned all over, space them out in a larger pan so they don’t touch during baking.
- Brush with Butter: After baking, consider brushing the rolls with melted butter for an extra touch of flavor and a shiny finish.
Equipment
- Digital Kitchen Scale – For accurately weighing the flour.
- Electric Stand Mixer or Bread Machine – To mix and knead the dough efficiently.
- 9″ x 13″ Baking Pan – For baking the rolls.
- Cooling Rack – To cool the rolls once they are baked.
