Amish Dinner Rolls (Potato Rolls)

This is a special dinner roll recipe handed down from several generations and I was lucky enough to receive it. They are so soft, moist, and tender. It's a lovely treat to have with a homemade weekend dinner. Make dough ahead of time for easy frozen dough if you'd like!

Here's what you'll need to make 16 - 24 rolls:

Photo byCourtney

Ingredients:

• 3/4 cup warm potato water (see notes below)
• 1 pkg quick - rise yeast (2 1/2 tsp)
• 1/3 cup sugar
• 2 tsp salt
• 6 Tbl unsalted butter, softened
• 1 cup (packed) mashed potato, unseasoned
• 2 large eggs, beaten
• 4 1/4 cup flour

Measure flour by gently spooning it into a cup and leveling off any excess.
To prepare the dough, combine and knead all the ingredients — either by hand, using a mixer, or with a bread machine on the dough setting — until you achieve a smooth, soft dough.

Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise until it doubles in size, which should take about 90 minutes. If you're using a bread machine, let it complete its cycle, then allow the dough to remain in the machine until it has doubled in bulk, which might take an additional 30 minutes.

Once the dough has risen, gently deflate it and divide it into either 16 large or 24 smaller portions. Shape each portion into a smooth ball.

Arrange the rolls in a lightly greased 9" x 13" baking dish. Cover the dish with lightly greased plastic wrap and let the rolls rise for 1 1/2 to 2 hours, or until they become noticeably puffy.

Near the end of the rising period, preheat your oven to 350°F, then bake the rolls for 20 to 25 minutes, or until they are golden brown and firm to the touch. Take them out of the oven and transfer them from the pan to a cooling rack. If you like, brush the tops with melted butter. ENJOY!

Serve the rolls warm or at room temperature. Store them wrapped in plastic at room temperature for several days, or freeze them for extended storage.

*Notes:

Boil potatoes and reserve some of the water for the recipe. Do not use it hot or scalded as it may kill the yeast. Warm or lukewarm is fine. You can also use regular warm water instead if you have chosen to microwave or bake your potato.

This recipe also makes wonderful fried bread. Simply flaten after it's risen and deep fry.