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Amish Potato Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 8 reviews
  • Author: kate jones
  • Yield: 15-24 Rolls (Depends on size/shape)

Description

 


Ingredients

  • 2 large eggs, beaten
  • 1/3 cup sugar
  • 2 teaspoons kosher salt
  • 6 tablespoons softened butter
  • 1 cup unseasoned mashed potatoes, lightly packed
  • 1 scant tablespoon active dry yeast
  • 3/4 cup lukewarm water (use the water you boiled the potatoes in if possible)
  • 4 1/4 cups all-purpose flour

Instructions

To make the dough, combine all the ingredients in a a heavy duty mixer or a bread machine set to the dough cycle. Mix until it comes together in a smooth, soft dough.

Spray a bowl with nonstick cooking spray and add the dough. Cover and allow to rise for 90 minutes or until it’s doubled in bulk.

Gently deflate the dough and then divide and shape the dough as desired. This is a versatile dough that will work well in different shapes–I made 15 pull-apart rolls in a 9×13″ pan with a little dough left over, but these would do really well if you divided the dough into two portions and rolled them each into circles. Use a pizza wheel to cut 8 wedges and then roll them from the wide end in to make crescent rolls. You could also make buns on a large baking sheet where the rolls don’t touch and the roll is browned on all sides. Whatever method you use, be sure to lightly grease the baking dish or line the pan with parchment before baking.

After shaping the rolls, cover the pan(s) with a clean cloth and allow to rise 45-60 minutes or until they’re puffy. While the rolls are rising, preheat oven to 350 F. Bake for 20-25 minutes or until the rolls are golden brown. After baking, brush the tops with melted butter. These rolls will last for several days at room temperature.

 


Notes