Amish Dinner Rolls

"I stumbled upon this recipe while trying to impress my baker husband with mouth watering impressive light fluffy dinner rolls - it it SO easy and they are amazingly delish"
 
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photo by Mama Cee Jay photo by Mama Cee Jay
photo by Mama Cee Jay
Ready In:
4hrs 20mins
Ingredients:
8
Yields:
15-16 rolls
Serves:
15-16
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ingredients

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directions

  • Method: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.
  • 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. Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till 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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Reviews

  1. Tasty and delicious! I made these for Thanksgiving 2012.
     
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RECIPE SUBMITTED BY

Hi and thank you for visiting my about me page... I have 2 very handsome sons that are my pride and joy. My partner is the man i was to marry when i was 18 years old - unfortunately we got cold feet and i moved away - we have reunited after searching for each other for 25 years and are making our home in Calgary - we are eventually going to make it to the altar. Our rescue dog Nikki and my son's Cat Saichel are our fur babies. I was the lucky recipient of a premium membership donated by a very generous chef here at Zaar and to show my appreciation i have tried to continue to fulfill my responsibilities to ensure premimum membership continues. However, I have run into a little snag but am working on it. I am looking forward to the day when I can reciprocate and offer someone else the joy of premium. Pet peeves in life are inconsiderate & ignorant people & slow drivers. Life goes by fast - why not drive the same speed......
 
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