While these potatoes there anything better than freshly baked dinner rolls? Yes, yes, there is! Made with mash potatoes, these Amish Potato Rolls are soft, chewy, and possess a hint of potato flavor, and best of all, they go well with just about anything!
Difficulty Level: Easy
This recipe is fairly easy to make though the time it takes is quite lengthy. All you’ll need to do is combine all the ingredients to form the dough, proceed according to the instructions, and bake.
Make-Ahead of Time
This recipe is perfect if you have a lot of time on your hands or if you like to prep food in advance. If you’re making them ahead of time, I recommend making the dough, wrapping it in plastic, and storing it in the fridge for up to 24 hours in advance.
How To Serve Amish Potato Rolls
These rolls are the absolute best fresh and warm from the oven; I could sit and gobble them one after the next, just plain. However, they taste great with butter, jams, and spreads! I’ve enjoyed them next to various meat dishes like chicken, pork, beef, and even seafood.
You can get 2 dozen(24) rolls from this recipe; that’s the perfect amount to share with your family and a couple of guests at dinner. That or you can make them ahead of time and store them for future use.
Bowl– You’ll need 1-2 bowls to combine the ingredients.
Mixer– I recommend using an electric stand mixer for this recipe.
Knife– Use this to cut and portion the dough.
Baking Pan– Use a 9×13 baking dish or baking pan; either will get the job done.
Mashed Potatoes– For the recipe, I use a cup of leftover mashed potatoes that I had in the fridge. However, you don’t have to use leftover but can instead make some specifically for the recipe, whether from scratch or a box of instant mash(unseasoned, of course).
Flour– I recommend using all-purpose flour for this recipe, but if you don’t have it on hand, bread flour will work too. You can use an equal amount of bread flour to sub for the AP flour.
Butter– If you’ve run out of butter, use an equal amount of margarine to replace it.
All The Ingredients
· Mashed Potatoes– Used as the main flavor for the rolls.
· Eggs– Contribution to the color and texture of the rolls.
· Sugar– Gives a bit of sweetness to the rolls.
· Flour– Used in the recipe for structure and thickness.
· Salt– Adds flavor to the rolls.
· Butter– Softened and used to gives the dough a soft texture.
· Yeast-This is the main leavening agent in the rolls.
· Warm Water– Used to activate the yeast’s leavening properties.
How We Made Amish Potato Rolls
1. I combined all the ingredients in my stand mixer.
2. Next, I greased a bowl with cooking spray, placed the dough in it, and lightly greased the dough’s surface as well.
3. I covered the bowl with plastic wrap and refrigerated the dough overnight.
4. We removed the dough from the fridge, cut and shaped it into 24 rolls, and transferred them to a 9×13 baking dish.
6. After, I covered the baking dish with the rolls with plastic, set it in a warm place, and left it to rise for 2 hours.
7. Just before the proofing time was up, I preheated the oven to 350 degrees.
8. Next, I placed the rolls in the oven to bake for about 20 minutes.
9. Once the rolls turned golden and firm to the tough, I removed them and brushed the tops with melted butter.
Grease The Bowl & Dough
Once I finished making the dough, I placed it into an oil-greased bowl and greased the dough’s top. Why grease the bowl and dough? That’s simple; it makes removal easier while greasing the dough prevents it from forming a tough layer.
I used a stand mixer to combine all the ingredients for the dough; it made for a fast and pain-free experience and clean up with a cakewalk! Another way to make the rolls without using a hand mixer is by mixing everything up manually. Grab a bowl and wooden spoon and combine the ingredients. The dough will be very sticky, so I don’t recommend using your hands.
How To Store Amish Potato Rolls
If you ended up making more potato rolls than you needed, you to store them in a resealable bag for 3-5 days at room temperature. You can also freeze if you need to store them for a longer time.
If you were looking to try something different yet delicious for dinner, you should definitely try these Amish Potato Rolls! They’re soft, chewy, and you can make them from leftover mashed potatoes; how awesome is that?
- 1 cup mashed potatoes (leftover mashed potato)
- 2 large eggs
- 1/3 cup sugar
- 4¼ cups all-purpose flour
- 2 tsp salt
- 6 tbs butter (softened)
- 2½ tsp instant yeast or active dry yeast
- 3/4 cup lukewarm water
- Using a stand mixer with hook attachment, combine all the ingredients until it forms a sticky dough.
- Transfer the dough to a greased bowl and grease the surface of the dough. Wrap in plastic and refrigerate overnight.
- Remove the dough from the fridge at least 2.5 hours before baking, divide it into 24 pieces, and form rolls from each piece.
- Transfer the rolls to a greased 9x13 inch baking dish and cover with plastic, and set in a warm spot to proof for 2 hours.
- Preheat the oven to 350 degrees 10 minutes before the rolls are done rising.
- Bake the rolls for 22-25 minutes until golden and firm. Transfer the baking dish to a cooling rack and brush with melted butter. Serve warm.