Amish Dinner Rolls

You know those rolls that make your whole kitchen smell like a bakery and have everyone asking for seconds before dinner's even over? That's exactly what happened last Sunday when I made these Amish Dinner Rolls for the first time.

John walked in from his morning run, followed the smell straight to the kitchen, and grabbed one right off the cooling rack. "These are incredible," he said with his mouth still full. Bradley actually looked up from his phone, which honestly might be the highest compliment a teenager can give.

What makes these rolls so special is the mashed potatoes mixed right into the dough. I know that sounds a bit unusual, but trust me on this one. The potatoes make these rolls incredibly soft and tender, plus they stay fresh for days without drying out. If you're looking for another bread recipe that'll wow your family, check out my cinnamon roll breakfast that uses similar techniques.

I first learned about Amish cooking back in my culinary school days when we studied traditional American baking. These rolls remind me of those lessons, but they're so much easier than I expected. You don't need any fancy equipment or hard-to-find ingredients, just a bit of patience while the dough rises.

Jump to:

• Why You'll Love These Dinner Rolls
• What You'll Need For Amish Potato Rolls
• How To Make Soft Amish Dinner Rolls
• Storage And Reheating Tips
• My Best Tips For Perfect Amish Rolls
• Common Questions About Amish Dinner Rolls
• Recipes You May Like
• Let's Get Baking
• Amish Dinner Rolls

Why You'll Love These Dinner Rolls

• Incredibly soft texture - The mashed potatoes create rolls that are tender and pillowy, nothing like the dense dinner rolls you might be used to
• Stay fresh for days - Unlike most homemade bread that goes stale quickly, these rolls remain moist and delicious at room temperature for 3-4 days
• Make-ahead friendly - Perfect for busy weeknight dinners or holiday meal prep when you've got a million things going on
• Simple ingredients - Everything you need is probably already in your kitchen, no special trips to the store required
• Budget-friendly - One medium potato and basic pantry staples make 16-24 rolls that cost just pennies each
• Kid-approved - Amy loves helping shape these, and both kids actually eat them without complaint (which is saying something in this house)

What You'll Need For Amish Potato Rolls

For the Dough:

• 2 large eggs (room temperature works best)
• ⅓ cup granulated sugar
• 2 teaspoons table salt
• 6 tablespoons butter, softened (not melted)
• 1 cup mashed potatoes, unseasoned and lightly packed (about 1 medium-to-large baking potato)
• 2 ½ teaspoons instant yeast or active dry yeast
• ¾ cup lukewarm water (ideally the water you boiled your potatoes in)
• 4 ¼ cups all-purpose flour (I use King Arthur, but any brand works)

Kitchen Tools:

• Large mixing bowl or stand mixer
• Wooden spoon or dough hook
• Baking sheet
• Parchment paper or silicone mat
• Clean kitchen towel

A quick note about the mashed potatoes - use plain ones with no butter, milk, or seasonings added. I usually boil a potato specifically for this recipe, but leftover plain mashed potatoes work too.

How To Make Soft Amish Dinner Rolls

Prepare Your Ingredients:

1. Boil and mash your potato until smooth with no lumps. Let it cool to lukewarm before using. Save the potato cooking water if you can - it adds extra flavor to the dough.
2. Bring your eggs and butter to room temperature by leaving them on the counter for about 30 minutes. This helps everything blend together smoothly.

Mix the Dough:

3. Combine the wet ingredients in a large bowl or stand mixer. Add the eggs, sugar, salt, softened butter, and mashed potatoes. Mix until everything's well combined.
4. Add the yeast and water to the potato mixture. Stir it all together. The mixture will look a bit lumpy at this point, but that's totally normal.
5. Gradually add the flour one cup at a time, mixing after each addition. The dough will start out sticky and gradually become smoother. You'll know it's ready when it pulls away from the sides of the bowl but still feels slightly tacky.
6. Knead the dough for about 5-7 minutes if using a stand mixer with a dough hook, or 8-10 minutes by hand on a lightly floured surface. The dough should be smooth and elastic when you're done.

First Rise:

7. Place the dough in a greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap.
8. Let it rise in a warm spot for about 1 to 1.5 hours, until doubled in size. I usually put mine in my oven with just the light on - works like a charm.

Shape the Rolls:

9. Punch down the dough gently to release the air bubbles. Turn it out onto a lightly floured surface.
10. Divide the dough into 16 to 24 pieces, depending on how large you want your rolls. For dinner rolls, I usually make 20 pieces.
11. Shape each piece into a smooth ball by pulling the edges down and tucking them under. Place seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.

Second Rise:

12. Cover the shaped rolls loosely with a kitchen towel and let them rise for another 30-45 minutes. They should look puffy and nearly doubled in size.
13. Preheat your oven to 350°F about 15 minutes before the rolls finish rising.

Bake:

14. Brush the tops with melted butter if you want extra golden, shiny tops. This step is optional but highly recommended.
15. Bake for 20-25 minutes until the rolls are golden brown on top. They should sound hollow when you tap the bottom.
16. Remove from the oven and brush with more melted butter if desired. Let them cool on the pan for 5 minutes, then transfer to a wire rack.

The hardest part is waiting for them to cool enough to eat. Last time I made these, Bradley grabbed one while it was still steaming hot and did that thing where you toss it from hand to hand because it's too hot but you can't put it down.

Storage And Reheating Tips

Here's what I love most about these homemade potato rolls - they stay soft and fresh way longer than regular rolls.

Room Temperature Storage: Keep the rolls in an airtight container or resealable bag at room temperature for 3-4 days. No need to refrigerate them, which actually makes them go stale faster.

Freezing: These rolls freeze beautifully. Let them cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature for about an hour before serving.

Reheating: Warm individual rolls in the microwave for 10-15 seconds, or heat a batch in a 300°F oven for 5-7 minutes wrapped in foil. They'll taste like they just came out of the oven.

I usually make a double batch because John will eat half of them within two days. It's become a running joke in our house.

My Best Tips For Perfect Amish Rolls

Use Warm (Not Hot) Water: The water should feel comfortably warm to the touch, around 100-110°F. Too hot and it'll kill the yeast, too cold and the dough won't rise properly.

Don't Skip the Second Rise: I know you're excited to bake them, but that second rise after shaping really makes a difference in how fluffy and light the rolls turn out.

Try Different Shapes: Instead of round rolls, you can shape these into knots, crescents, or even pull-apart rolls in a round pan. Amy thinks the knot-shaped ones are fancy, so those are her go-to for special occasions.

Add Fresh Herbs: Mix in some chopped fresh rosemary, thyme, or chives to the dough for a savory twist. I did this for Thanksgiving last year and everyone raved about them.

Make Mini Slider Buns: Divide the dough into 24 smaller pieces for perfect slider buns. They're great for pulled pork or turkey sandwiches the day after a big dinner.

Brush With Garlic Butter: Melt some butter with minced garlic and brush it on the hot rolls right out of the oven. Bradley says these are better than the ones at his soccer team's pasta dinners.

What works best for your family? I'd love to hear how you customize these rolls.

Common Questions About Amish Dinner Rolls

Recipes You May Like

If you enjoyed these soft Amish dinner rolls, you'll want to try these other recipes from my kitchen:

• Cinnamon Roll Breakfast - Another yeast dough recipe that's worth the wait, perfect for weekend mornings
• Best Mashed Potatoes - Since you're making mashed potatoes for the rolls, why not make extra for a side dish?
• Honey Glazed Ham - These rolls pair beautifully with this sweet and savory ham for holiday dinners

Let's Get Baking

These Amish dinner rolls have become a staple at our family dinners, and I think they'll become one of yours too. There's something really special about serving homemade bread that's still warm from the oven.

The soft, pillowy texture and the way they stay fresh for days makes them perfect for busy weeknights and holiday meals alike. Plus, watching your family's faces light up when they take that first bite? That's what cooking's all about.

Give this recipe a try this week and let me know what you think! I'd love to hear how they turn out in your kitchen.

Save this recipe on Pinterest so you can find it again when you're planning your next family dinner or holiday feast. And if you make these rolls, snap a photo and share it with me - I always love seeing your creations.

Happy baking, and here's to many more delicious meals with your loved ones!

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