Amish Potato Rolls

Honey and Butter Amish Potato Rolls

It is no secret that I love to bake bread. I have dozens of recipes I want to try, but can never get to them all. Among my favorites are the Honey and Butter Roll (enriched butter roll with honey butter slathered on top), Hodduk (Korean pancakes filled with oozing brown sugar and cinnamon), Pogca (Turkish Feta Parsley stuffed rolls), THE Hamburger Bun (self explanatory- the best hamburger buns you’ll make), and let’s not forget the ever-popular 30-Minute Rolls. Pardon the harsh lighting and all around terrible photography.

These Amish Potato Rolls have joined the Hall of Favorites. Yes, its a process- but a lazy weekend is perfect if you’re lounging about the house. It’ll be just in time for dinner if you start in the early afternoon.

This recipe is not difficult, it just needs some babysitting at certain points of rising, and you will be the star of the table.



Make them. Trust me, just make them.

 

Amish Potato Rolls

2 eggs
1/3 cup (2 1/2 ounces) sugar
1 1/2 teaspoons salt
6 tablespoons (3 ounces) butter
1 cup (7 1/4 ounces) unseasoned mashed potatoes (from one medium-large baking potato), lightly packed*
2 1/2 teaspoons instant yeast
3/4 cup milk
4 1/4 cups (18 ounces) Unbleached All-Purpose Flour

In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it’s smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it’s doubled in bulk, about 90 minutes.

To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn’t as challenging as it sounds: first, divide the dough into three equal pieces (about 375g, 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (75g, 2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what’s left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they’re nice and round.

Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they’re quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.

Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, until they’re golden brown. Remove them from the oven, carefully turn them out of the pan — the pull-apart rolls will come out all in one piece — and brush them with melted butter, if desired. Serve warm or at room temperature.

Yield: 15 or 16 rolls.

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