Amish Potato Rolls Recipes

AMISH POTATO ROLLS

Steps:

• In a measuring cup, combine warm water (roughly 115°F), yeast and 1/2 tsp granulated sugar. Allow yeast to proof.
• Meanwhile, in the bowl of a stand mixer, add remaining ingredients. With mixer on low, add yeast mixture. Slowly increasing speed to medium, continuing to mix until ingredients are well combined.
• Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location for 90 minutes or doubled in size.
• Prepare a 9x13-inch pan with parchment paper or lightly greased.
• Divide dough into 16 equal portions. Shape into a ball, placing seam side down in prepared pan. Cover and allow rolls to rise for an additional 2 hours.
• Preheat oven to 350°F. Bake rolls for 20-25 minutes or until lightly browned. Serve immediately or at room temperature. Store remaining rolls in an airtight container for up to several days.

AMISH POTATO ROLLS

Steps:

• Sprinkle yeast over water that has been placed in your mixer.
• Allow the yeast to activate and then mix in sugar.
• Then add potatoes, salt, shortening, and eggs.
• Add flour a cup at a time stopping at 8.
• Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
• Place in a greased bowl and cover with a towel.
• Allow to rise till doubled in a warm place.
• Measure another 1/2 c flour into a bowl.
• Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
• Break off dough and form into rolls.
• Roll into flour just to coat.
• Place on a greased pan and allow to rise till almost doubled.
• Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
• Prep time does not include rise time as that will vary.

AMISH POTATO DINNER ROLLS

Steps:

• In a medium bowl, combine the water, yeast, and 1/2 teaspoon of granulated sugar. Stir and set aside to proof.
• Microwave the butter until almost melted.
• In the bowl of a stand mixer fitted with the hook attachment, add the remaining 1/3 cup of granulated sugar, flour, creamy mashed potatoes, salt, eggs, and butter. Turn the mixer on low and mix until combined.
• Slowly add in the proofed yeast mixture and increase the mixer speed to medium. Mix until a smooth dough forms and it no longer sticks to the walls of the bowl.
• Transfer dough to a large greased bowl and cover loosely with plastic wrap or a clean kitchen towel. Let it rise for 90 minutes in a dark and warm place, until almost doubled in size.
• Grease a 9x13-inch baking pan with cooking spray or butter.
• Roll the dough into 16 equal balls, and arrange in the greased baking pan, seam-side down.
• Cover loosely with plastic wrap or a clean kitchen towel and allow to rise for 2 hours in a dark and warm place, but NOT on top of the oven.
• Preheat oven to 350 degrees F.
• Remove the plastic and bake for 20 to 25 minutes, or until the tops are golden brown.