Amish Potato Rolls are the quintessential soft dinner roll. Because they stay fresh-tasting for several days, they’re the perfect make-ahead roll for your special holiday feast. Even better, they make the ultimate slider buns to wrap around your leftover turkey or ham.
Ingredients for Amish Potato Rolls:
I used the following ingredients for these incredible rolls borrowed from the King Arthur site: Eggs, water, granulated sugar, salt, unsalted butter, unflavored mashed potatoes, unbleached all-purpose flour, and instant yeast. For the mashed potatoes, I actually just peeled and boiled the potatoes in unsalted water. Once the potatoes were fork tender and breaking apart, I drained them, reserving the water. I wanted the potatoes to be perfectly lump-free, so I put them through a potato ricer.
Making Preparing the Dough for the Amish Potato Rolls:
I started by putting all of the ingredients into the pan of my bread machine in the order listed. Then, I selected the dough cycle.
Because the dough is quite soft, I decided to make it the night before, and let it go through the first rise the refrigerator. Therefore, as soon as the kneading stopped, I transferred the dough to an oiled 8-cup measuring cup. Then, I covered the measuring cup with plastic wrap, and put it in the refrigerator. The next day, the dough had more than doubled in size, and was ready to be made into rolls.
I’ve learned through the years that weighing is the key to making perfect bread and rolls. Therefore, before separating the dough into pieces, I weighed it – I had a little over 40 ounces of dough. I wanted to make around 32 rolls – 24 to take to the family Thanksgiving gathering, and 8 to keep. This meant that I needed to scale the dough into 1.25 ounce rolls. Yes, I’m a total foodie nerd!
Making the Amish Potato Rolls:
I rolled each piece of dough into a ball, and placed 24 of the balls on a parchment lined 13 x 18-inch rimmed baking sheet, leaving about an inch between the rolls. I placed the remaining 8 on another parchment lined baking sheet. Another thing that I’ve learned through the years is that Julia had it right when she recommended using the electric oven for the second rise. Specifically, I always turn my oven on to 350° F for exactly 1 minute and 45 seconds. I placed the rolls into the warmed oven and shut the door. Because the dough was straight from the refrigerator, it took around 3 hours for the perfect rise. It would have been closer to 2 hours if I had made the rolls straight from the bread machine.
I pre-heated the oven to 350° F. When it reached temperature, I popped one of the pans of rolls into the oven for 20 minutes. After 20 minutes, the rolls were perfectly cooked, and golden brown. I removed them from the oven, and brushed the rolls with some melted butter. I repeated this with the other pan of rolls.
The Amish Potato Rolls were still a bit warm when it was ready to head to the family gathering. Therefore, I put the whole pan of rolls in a pillow case, and off we went! They were soft, pillowy, and amazing. Yum!
- 2 large eggs
- 3/4 cup (6 ounces, 170 grams) water or enough water for a total of 9.5 ounces with the eggs (if possible use the water the potatoes were boiled in)
- 1/3 cup (2.38 ounces, 67 grams) granulated sugar
- 2 teaspoons salt
- 6 Tablespoons (3 ounces, 85 grams) unsalted butter, room temperature
- 1 cup (7.5 ounces, 213 grams) unsalted mashed potatoes, lightly packed*
- 4 1/4 cups (18 ounces, 510 grams) unbleached all-purpose flour
- 2 1/2 teaspoons instant or active dry yeast
- 2 Tablespoons unsalted butter melted (optional for brushing)
- Place all ingredients in the order listed into pan of bread machine. Select dough cycle.
- If making the dough the night before, transfer dough to oiled bowl or 8-cup measuring cup when kneading stops, cover with plastic, and refrigerate. Otherwise, allow dough cycle to finish.
- Transfer dough to well floured surface and gently deflate. Divide the dough into 32 small balls (1.25 ounces each); round each ball into a smooth roll.
- Place rolls on parchment lined baking sheet, allowing 1-inch between rolls.
- Cover the pan with lightly greased plastic wrap, and let rolls rise for around 2 hours (3 hours if cold from refrigerator) until they are quite puffy.
- Pre-heat oven to 350°F.
- Bake rolls for 20 to 25 minutes, or until golden brown. Remove from the oven; 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.
- Yield: 32 rolls.
*To make the mashed potatoes, boil peeled and sliced potatoes in unsalted water for about 20 minutes, or until fork tender and breaking apart. Drain, reserving the water. Process in potato ricer or food mill.
Note: The recipe can be easily cut in half.