Go Back
+ servings
Print Recipe
4.45 from 9 votes

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.
Prep Time3 hrs 40 mins
Cook Time25 mins
Total Time4 hrs 5 mins
Course: Bread
Cuisine: American
Servings: 32 Rolls
Calories: 101kcal
Author: Chula King


  • 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.


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