Nothing says home-style cooking like these Amish potato dinner rolls. They’re soft, moist, packed with flavor, utterly delicious, and better than anything you can ever buy from the store. If you love these, you will also love my Easy Dinner Rolls Recipe!
Amish Potato Dinner Rolls
These dinner rolls are well worth the effort. With one batch, you can have fresh rolls for dinner, buns for sliders, and something delicious to sandwich your breakfast eggs and ham between. You will just love the flavor of these Amish Potato Dinner Rolls. They are best piping hot out of the oven but will hold for days, that is, if they make it that long. Your family will gobble these up before you know it. Now is definitely not the time for skipping the bread. Now is the time for celebrating, made-from-scratch meals, fresh for your family!
This dinner roll recipe is everything. Imagine a bowl full of nice big fluffy dinner rolls, just slathered with butter at your next meal. Oh, and did I mention that with this dinner roll recipe, these babies stay moist for days? They do. I know we have all had that recipe that we cooked up and the bread turned rock hard as soon as it cooled. That is not what will happen with these Amish potato dinner rolls, my friends.
Just looking at this dinner roll recipe, you probably don’t need any ideas for what to serve it with (aka-everything). Just in case you do though, my favorites are Beef Short Ribs and Gravy and Country French Skillet Chicken. You can use the dinner roll to soak up the gravy in both of these dishes. Just a tip, you should probably double the recipe. You’ll want some extra for tomorrow. Also, you can swap out the store-bought buns in Cheesy Egg Breakfast Sandwiches or French Dip Sliders.
AMISH POTATO DINNER ROLLS
Nothing says home-style cooking like these Amish potato dinner rolls. They’re soft, moist, packed with flavor, utterly delicious, and better than anything you can ever buy from the store.
- 3/4 cup warm water about 115°F
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon plus 1/3 cup granulated sugar divided
- 4 1/4 cups all-purpose our
- 1 cup unseasoned creamy mashed potatoes
- 1 1/2 teaspoons salt
- 2 eggs
- 6 tablespoons unsalted butter partially melted
- In a medium bowl, combine the water, yeast, and 1/2 teaspoon sugar. Set aside to proof.
In the bowl of a stand mixer fitted with the hook attachment, add the remaining 1/3 cup of sugar, flour, mashed potatoes, salt, eggs, and butter. Turn the mixer on low until combined.
Slowly pour in the proofed yeast mixture and increase the mixer to medium. Continue on medium until a smooth dough forms and no longer sticks to the walls of the bowl.
Transfer dough to a large greased bowl and cover loosely with plastic wrap. Let rise for 90 minutes in a dark and warm environment, until doubled in size.
Grease a 9x13-inch baking pan. Divide and roll the dough into 16 balls, weighing about 85 grams each, and place in the greased baking pan, seam-side down. Cover loosely with plastic wrap and allow to rise for 2 hours in a dark and warm environment.
During the last 20 minutes, preheat oven to 350°F. Remove the plastic and bake for 20 to 25 minutes, until the tops are golden brown.