Soft and Fluffy Amish Potato Rolls

Make the dough.

Combine the milk, water, butter, sugar and salt in a pot over medium heat until the butter starts to melt.

Combine 2 cups of flour and yeast in the bowl of an electric mixer. Turn the mixer on low and slowly stir in the warm milk mixture and the egg.

Mix in the cup of mashed potatoes. Continue to mix on low until combined. Raise the speed to medium-high and beat for approximately 2-3 minutes.

Scrape the sides as needed and add the rest of the flour while the mixer is on low speed. Be sure to only add 1/2 cup at a time.

Knead and let rise.

Knead the dough for about 5 minutes on a lightly floured surface until it’s elastic. Add more flour if needed.

Place the kneaded dough into a lightly greased bowl. Roll it around a little in the bowl to grease the dough.

Cover the bowl with a towel. Keep it in a warm, dry place and let the dough rise for 1 hour until it’s doubled in size.

Punch the dough down in the center. Then, take it out of the bowl and half it. Cover and let rest for another 10 minutes.

Bake the rolls.

Roll each half into a long roll, then divide each roll into 12 even smooth balls. Place the rolls onto a lightly greased baking pan.

Cover and let them rise for half an hour.

Bake for 18-20 minutes at 375°F.

Temperature of the rolls when done: Enriched breads and rolls (enriched with eggs and flour) are best to cook to about 190°F internal temperature. This way, they are golden brown on the outside and baked through but still soft and fluffy.

Tips for the Making These Dinner Rolls

• If you want larger rolls, divide the dough into 16 equal pieces. If you want smaller dinner rolls, divide the dough into 24 equal pieces.
• You can also decide the look of your rolls. For rolls that sit tight together and are more pull apart, place the 16 dough rolls into 13×9 baking dish and close together. If you want them to look more like individual rolls that are brown on all sides, use a large baking sheet, space them about 2 inches apart, and divide them among 2 baking pans.

Storing Recommendation

You can store the rolls for a few of days at room temperature. Make sure to keep the rolls an airtight plastic bag or in an airtight food storage container.

How long the rolls last highly depends on the conditions, like temperature and humidity. If you live in a humid environment, they will only last a couple of days.

You can also keep the in the refrigerator for a few days longer and simply reheat then for a few seconds in the microwave when needed. Store them in an air-tight container in the refrigerator as well.

How to Freeze Potato Rolls?

You can freeze these dinner rolls before or after baking.

To freeze before baking: Follow the same recipe, but stop before baking. Cover a cutting board with parchment paper and place the rolled Potato Rolls on it. Place them then into the freezer and let them sit for 2-3 hours. Once frozen, you can transfer the rolls into a large freezer friendly zip-top bag.

Get as much air out as you can, label, and freeze for up to 2 months. When you’re ready to bake, thaw the rolls first, then give them a couple of hours to rise. You can place the dinner rolls into greased pans to thaw and rise. It will take about 4-6 hours for the rolls to thaw and rise. Then, bake as instructed.

To freeze them baked: Make the rolls per the recipe instructions and allow them to cool completely. Then, you can portion the rolls into several freezer-friendly plastic bags, or a couple of larger ones. You can also opt to wrap them in foil a few at a time.

Make sure to wrap them airtight, maybe in a couple of layers. You can also place the wrapped rolls in an airtight freezer storage container. The freezer shelf life of dinner rolls is only about 2 months.

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.