Today we’re sharing a recipe for Amish Potato Rolls. These are the easiest and most delicious rolls ever.
We have so many tried and true favorite breads and rolls in our house. We’re truly a bread loving family. These Amish Potato Rolls are another one we’re adding to our list of favorites. These are seriously one of the easiest and most delicious roll recipes to make. There are very few ingredients and just a few hours of time in between rises before you throw them into the oven to bake.
These rolls make a great dinner or salad roll. They are absolutely perfect for a big gathering or alongside your Sunday dinner. These rolls are also delicious to eaten by themselves or made into sandwiches. You could even make the rolls a little bigger and use this recipe to make your own hamburger or hotdog buns. These rolls turn out dense and stay super soft for days. We’ve even been using this recipe to make our own Rhodes freezer rolls and they rise and bake amazing even out of the freezer.
Amish Potato Rolls
This is the dinner roll recipe you've been searching for and look no further. These rolls are super soft, dense and stay that way for days.
- 1 1/4 cup warm water
- 1/4 cup milk
- 2 1/4 tsp yeast
- 1/3 cup sugar
- 2 eggs
- 6 tbsp softened butter
- 1 1/2 tsp salt
- 2/3 cup potato flakes
- 4 1/4 cup all-purpose flour
In the bowl of your mixer, combine the warm water, milk, yeast, and sugar. Allow the yeast to proof.
Add the remaining ingredients and mix on low until the dough forms and is well kneaded, about 5 minutes. Remove the dough hook, cover the bowl and allow to rise until doubled in size, about 90 minutes.
Divide the dough into 16 equal portions and rolls them into tight balls. Place them on a lightly greased 9 x 13 inch glass pan, cover and allow them to rise until doubled, about 90 minutes.
Preheat oven to 350 degree. Bake for 25 minutes, until light brown. Leftover rolls can be stored in an airtight container for several days.
After these rolls have cooled, you can place them in an airtight container or bag where they will stay good for at least a couple of days. You can move them into the refrigerator or freezer for longer storage or if you don’t feel you will eat them in time.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.