Amish Potato Rolls (Bread Machine)
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.
Servings: 32 Rolls
- 2 large eggs
- ¾ cup (6-ounces, 170 grams) water or enough water for a total of 9.5-ounces with the eggs (See Tips 1 and 2)
- ⅓ cup (2.38-ounces, 67 grams) granulated sugar
- 2 teaspoons Kosher salt
- 6 Tablespoons (3-ounces, 85 grams) unsalted butter, room temperature
- 1 cup (7.5-ounces, 213 grams) unsalted mashed potatoes, lightly packed (See Tip 3)
- 4 ¼ cups (18-ounces, 510 grams) unbleached all-purpose flour (See Tip 4)
- 2 ½ teaspoons instant or active dry yeast
- 2 Tablespoons unsalted butter, melted (optional for brushing)
Place all ingredients except for the optional melted butter 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 wrap 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) or until they are quite puffy. (See Tip 3)
Preheat oven to 350°F.
Bake rolls in preheated oven 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. (See Tip 5)
- To ensure that my bread and roll recipes turn out perfectly every time, I always weigh the ingredients. For the liquid, there is a lot of variability in eggs. Therefore, I put the bread pan on a zeroed scale and add the eggs and enough water to total 9.5 ounces. If you just rely on the eggs and a measured amount of water, the rolls may or may not turn out perfectly. If possible, use the water the potatoes were boiled in.
- You don't need a fancy or expensive scale to achieve perfect results. In fact, my scale costs less than $10 and is perfectly calibrated. One thing I like about this scale is that it measures in hundredths of ounces, e.g., 1.25 ounces, as opposed to eighths of ounces, e.g., 1 2/8 ounces. For me, the former is more precise.
- 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 a potato ricer or food mill.
- It is equally important to weigh the flour. The reason is that is a lot of variability in the actual quantity of flour depending on how it is measured. Therefore, for perfect rolls, every time weigh the flour.
- This recipe makes a lot of rolls but can be easily cut in half.
Calories: 101kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 169mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 7mg | Iron: 1mg