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–+ servings

Amish Potato Rolls

5 from 4 votes
These make-ahead friendly rolls are simple, soft, and fluffy; perfect for any special holiday dinner.
Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings15 rolls
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Equipment

Ingredients

  • 2 eggs, large beaten
  • ⅓ cup sugar
  • 2 teaspoons kosher salt
  • 6 tablespoons butter softened
  • 1 cup mashed potatoes, unseasoned lightly packed
  • 1 scant tablespoon active dry yeast
  • ¾ cup lukewarm water use the water you boiled the potatoes in if possible
  • 4 ¼ cups all-purpose flour

Instructions

  • Place mashed potatoes in a stand mixer. Add butter, sugar, and water and mix until smooth. Add the eggs and mix thoroughly, then sprinkle in the yeast and mix in the flour and salt until a soft dough comes together.
  • 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. 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℉.
  • 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

  • Store baked and cooled rolls at room temperature in an airtight container and enjoy within 2-3 days for best results.

Want to Try Doughnuts?

  1. Make the dough. Prepare the dough as you would for rolls. After the first rise, move onto shaping.
  2. Roll and cut. Roll the dough our to about 1/2 inch thick on a floured surface. Cut desired shapes.
  3. Second rise. Place the cut doughnuts on a parchment-lined baking sheet. Cover loosely and let rise until puffy, about 30-45 minutes.
  4. Fry. Heat oil to 350°F in a deep pan. Fry doughnuts in small batches for 1-2 minutes per side until golden brown. Drain on paper towels.
  5. Glaze or coat. Dip in a simple powdered sugar glaze while warm, roll in cinnamon sugar, or coat however you like.

Nutrition

Serving: 1roll, Calories: 203kcal, Carbohydrates: 33g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 356mg, Potassium: 90mg, Fiber: 1g, Sugar: 5g, Vitamin A: 172IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 2mg
Course: Side Dishes
Cuisine: American, Baked Goods
Keyword: Amish Potato Rolls
Calories: 203kcal
Author: Kate Jones
Cost: $5
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