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Amish Yeast Rolls

 


Amish Yeast Rolls are a staple in Amish cuisine, known for their soft, fluffy texture, and slightly sweet flavor. They are a perfect accompaniment to any meal or can be enjoyed on their own for breakfast or a snack. Here's a breakdown of what you can expect:

Ingredients:

  • Dough:

    • 2-2 ½ cups All-Purpose Flour: Provides structure for the rolls. The exact amount might vary depending on the water content of your mashed potatoes and the desired dough consistency.
    • 1 package Active Dry Yeast (or 2 ¼ teaspoons): Leavening agent for those delightful rises.
    • ½ cup Warm Water (105°F to 115°F): Activates the yeast.
    • ⅓ cup Sugar: Sweetens the rolls slightly.
    • 1 teaspoon Salt: Enhances the overall flavor profile.
    • 1 cup Mashed Potatoes (lightly packed): Adds moisture, richness, and a subtle potato flavor. You can use leftover mashed potatoes or prepare fresh ones for this recipe.
    • ¼ cup Softened Butter: Adds moisture and tenderness to the dough.
    • 1 large Egg, beaten: Binds the ingredients and contributes structure.
    • 1-2 tablespoons Milk (optional): May be needed to adjust the dough consistency if it feels too dry.

  • Optional Additions:

    • 1 tablespoon Melted Butter: For brushing on top of the rolls before baking for a golden brown crust.
    • Poppy Seeds, Sesame Seeds, or Everything Bagel Seasoning: Sprinkle a little over the rolls before baking for extra flavor and texture.

Instructions:

  1. Proof the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until the mixture becomes foamy and active.

  2. Combine Dry Ingredients: In a large bowl, whisk together flour and salt.

  3. Mix Wet and Dry Ingredients: Add the mashed potatoes, softened butter, beaten egg, and proofed yeast mixture to the dry ingredients. Mix until a shaggy dough forms.

  4. Kneading: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook attachment for kneading.

  5. First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

  6. Shaping the Rolls: Punch down the dough and transfer it to a lightly floured surface. Roll the dough out into a rectangle about 1/4-inch thick. Spread with melted butter (optional) and sprinkle with your desired topping (poppy seeds, sesame seeds, etc.) if using.

  7. Cutting the Rolls: Cut the dough into squares (about 2-inch) or use a biscuit cutter for round rolls. Arrange the rolls in a greased baking pan, leaving some space for them to rise again.

  8. Second Rise: Cover the pan with plastic wrap and let the rolls rise for another 30-45 minutes, or until nearly doubled in size.

  9. Baking: Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown.

  10. Serving: Brush the tops of the rolls with melted butter (optional) while they are still hot. Amish Yeast Rolls can be served warm or at room temperature. They pair well with butter, honey, jam, or gravy.

Tips:

  • Use warm water (not hot) to activate the yeast. Hot water can kill the yeast and prevent the dough from rising.
  • Don't overmix the dough. A few lumps are okay. Overmixing can lead to tough rolls.
  • If the dough feels too sticky, add a tablespoon of flour at a time until it becomes manageable.
  • You can use leftover mashed potatoes that have been refrigerated, but make sure to warm them slightly before using them in the recipe.
  • Amish Yeast Rolls can be stored at room temperature in an airtight container for up to 2 days, or frozen for longer storage.

Enjoy making and devouring these delightful Amish Yeast Rolls! They are a delicious and easy way to experience a taste of Amish baking traditions.

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