Paste Recipe

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Shared on 10/12/2025

Amish Dinner Rolls

PJ Hamel

Ingredienser

2 store egg
1/3 kopp (67 g) strösocker
2 teskedar (12 g) bordssalt
6 spiseskje (85 g) smør, mykt
1 kopp (213 g) mashed potatoes, unseasoned, lightly packed
2 1/2 teskedar instant gjær eller aktiv tørr gjær
3/4 kopp (170 g) vann, fingervarmt (vann som potetene ble kokt i, om mulig)
4 1/4 kopper (510 g) King Arthur Unbleached All-Purpose Flour
*1 medium-til-stort bakpotet vil gi 227 g most potet.

Instruksjoner

Bake Mode

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 minutter. 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 minutter 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 timer, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350°F.

Perfect your technique

Golden soft dinner rolls in a bowl, one on a bread plate.

BY PJ HAMEL Bake the rolls for 20 to 25 minutter, 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.

Noter

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.