Amish Potato Rolls
Super fluffy and soft potato rolls, perfect as a side for dinner or holidays. From 52 Weeks of Baking 2026.
Cooking time: 220 minutes
Serving size: 15
Tags: American, Bread, Side
Ingredients
- 2 eggs
- 213 g mashed potatoes (unseasoned)
- 2½ teaspoons active dry yeast
- 170 g lukewarm water
- 510 g all-purpose flour
- 2½ tablespoons butter, softened (reserve ½ tablespoon for brushing)
- 2 teaspoons salt
- 1½ tablespoons sugar
Steps
- Mix all ingredients except ½ tablespoon of the butter. Knead until the dough is smooth, lightly flouring the surface as needed.
- Lightly grease a bowl, place the dough inside, cover with plastic wrap, and let rest for 90 minutes.
- Deflate the dough. Divide into 16 pieces, then redistribute one piece among the others to make 15 equal portions.
- Lightly grease a casserole dish. Roll each piece of dough into a ball (the dough may be sticky) and place into the dish. Cover with plastic wrap and let rest for 1½ hours.
- Preheat the oven to 350°F (175°C). Bake for 20 minutes.
- Remove from the oven and brush the rolls with the remaining ½ tablespoon of butter.
- Return to the oven and bake for about 5 more minutes, until lightly browned.
- Serve warm.
Notes
Last time these were too sweet for our taste, so the sugar has been reduced accordingly. One large potato is enough to make the mashed potatoes needed for this recipe.