Amish Dinner Rolls

Amish Dinner Rolls

Please let me tell you how much I love these rolls. I have been looking for a roll recipe that makes the squishy soft rolls I used to devour in elementary school. I literally would beg the lunch ladies for extra rolls every day. No wonder I wore plus size clothes! Adapted by King Arthur flour from an old handwritten Amish recipe, these rolls will take you right back to your childhood. The aroma is intoxicating. With butter and jelly I am as happy as a lark.  In this recipe I will give you my secret tips to make light fluffy rolls. Most recipes assume you know how to make bread. So if you are a beginner try this recipe. Your family will thank you!

Amish Dinner Rolls

2 eggs
1/3 cup sugar
1 and 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 cup potatoes, boiled and mashed; No butter, milk or seasoning
2 and 1/2 teaspoons instant or active dry yeast
3/4 cup potato water; reserved from boiling potatoes
4 and 1/4 cups all-purpose flour
Non-stick spray made with canola oil
melted butter

Peel, wash and dice a large russet potato into 1 inch cubes. Place cubes in a medium saucepan and cover with water. Bring to a boil and cook until done. Drain potatoes reserving 3/4 cup potato water. Mash potatoes with a fork or potato masher and lightly pack into a 1 cup measure. Set aside to cool slightly.

Mixer Method: Measure flour then stir in yeast. Place remaining ingredients in the mixing bowl of a stand mixer. Mix on medium speed until dough starts to leave the sides of the bowl. At this point you can either knead the dough in the mixer using the dough hook or knead the dough on the counter for 6 to 8 minutes until it is smooth and shiny. Tip: If you knead dough on the counter don’t use flour. Spray your hands and the counter with non-stick canola oil spray. Why? This dough is really soft and sticky. You will be tempted to add additional flour and you will not end up with fluffy rolls! I just use the dough hook or my bread machine. That way they come out perfect every time! When the dough is ready, spray a bowl that is large enough for the dough to double in size with non-stick spray. Place dough in bowl and spray top of dough with non-stick spray.  Cover bowl loosely with saran wrap sprayed with non-stick spray. Make sure the sprayed side is facing the dough. Put the bowl in the microwave and let rise for 90 minutes. (Use your microwave as a proofing box).

Bread Machine Method: Place ingredients in bread machine according to manufacturer’s recommendations. For most bread machines the liquid ingredients go in first then the dry ingredients. Make sure you put the flour and yeast in last on top of everything else. Pile the flour like a little mountain and make a well in the top for the yeast. (The yeast likes to be king of the mountain)! Program the machine for “Regular” dough (not quick dough) and start the cycle. About 10 minutes before the kneading segment of the cycle ends check the dough to make sure the dough is  a smooth and soft ball. If it is too dry or wet; add water and flour as necessary. After cycle is completed let dough rise in the bread machine for an additional 30 minutes or until doubled.

Shaping and Baking: Spray a 9 X 13 inch glass Pyrex with non-stick spray.  Spray countertop and your hands with non-stick spray. Pour dough onto countertop and divide dough into 3 equal pieces. Divide each of the 3 pieces into 5 equally sized pieces. You should end up with 15 pieces. Roll each piece into a ball and place into a Glass Pyrex dish. Put 3 rows along the short side and 5 rolls along the long side of the Pyrex. Let rolls rise in the microwave for 1 and 1/2 hours. They will get puffy and touch each other. Preheat oven to 350 degrees F. and Bake for 20 to 25 minutes or until rolls are golden brown. Brush with melted butter when you take them out of the oven. Tip: You can bake for 15 minutes, cool completely, Wrap in foil and freeze for one month. Then when you are ready thaw the rolls, remove the foil and finish baking.

Published in The News and Neighbor on November 30, 2013

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