Amish Potato Rolls
photo by ChrissyVas
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
36 4 ounce rolls
- Serves:
- 36
ingredients
- 24.64 ml yeast
- 473.19 ml warm water
- 236.59 ml sugar
- 5 eggs
- 14.79 ml salt
- 473.18 ml mashed potatoes
- 177.44 ml Crisco
- 1892.72-2129.31 ml bread flour
directions
- Sprinkle yeast over water that has been placed in your mixer.
- Allow the yeast to activate and then mix in sugar.
- Then add potatoes, salt, shortening, and eggs.
- Add flour a cup at a time stopping at 8.
- Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
- Place in a greased bowl and cover with a towel.
- Allow to rise till doubled in a warm place.
- Measure another 1/2 c flour into a bowl.
- Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
- Break off dough and form into rolls.
- Roll into flour just to coat.
- Place on a greased pan and allow to rise till almost doubled.
- Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
- Prep time does not include rise time as that will vary.
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Reviews
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We made this for Turkey day, without doing a trial run. Was kind of skeptical because I've never really made rolls before. But this was super easy, taste wonderfully light, and gave off a nice aroma. Made a ton of rolls ( Guess I should have read that it serves 36, next time we will cut the recipe in half. Since we didn't have a cookie sheet with a small lip to it we used an oversized muffin pan. My mom got a little carried away with the dough and they came out huge!!! But were still surprisingly light and fluffy. Looks like I'll be making these every year!!!!! Good post!!!!!!!!!!
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Have made these several times now - they are great! I've made them into "hamburger" roll size for sandwiches, dinner rolls, and even took part of the dough and put into a loaf pan for bread - always taste wonderful and have a nice light texture. I use the water I cooked the potatoes in for the warm water - great recipe.
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OMG I can't believe I didn't rate these sooner! I have been doing a dry run on Thanksgiving for the last month (!!!) and these were SO excellent! Beware! It makes the equivalent of FOUR LOAVES, but they are just so amazing that I gave some of the batch to my bosses and friends and they adored it! This is also a very forgiving bread! I forgot to put the eggs in it and after 45 min of NOT rising, I realized my mistake, added the eggs, and it perked right up! Thanks for posting Homegirl!
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So, I made these WAY too big and didn't let them rise close enough together, but it didn't matter! These are the best rolls I have ever made! Delicious. The potatoes added a great flavor undertone and kept these rolls nice and soft. Used to make turkey sandwiches the day after Thanksgiving. A really big hit with both me and DH. Just remember, you have to place these closer together on the pan if you want them to rise up and not out!
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Tweaks
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These were absolutely delicious!!!!! I reduced the recipe to a 1/4 I got 12 rolls and a small loaf. I used 1 cup of whole wheat flour and 2 cups of bread flour , used melted butter instead of Crisco. I put everything in my kitchen aid, which made it so easy. I agree with another reviewer this recipe is very forgiving. As I was letting the dough rise in the bowl, I realized, I forgot to add the potatoes!!!!!! No worries, I put the dough back in the mixing bowl, attached the hook ,added the potatoes. They turned out very light and fluffy. My husband said I out did myself. I will add just a tad more salt next time, and there will be a next time. I'm thinking for Thanksgiving dinner, thanks for sharing.....
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I halved this recipe to go along with split pea soup and everyone raved about the rolls. I put them in a 9x13 pan and used butter instead of crisco, 3 eggs (since 2 1/2's a bit difficult), and used olive oil in the pan and on my hands. Dough was a bit sticky but turned out light and fluffy a bit of sticking to the roof of my mouth but less so the second day. I probably needed to add more than 4 cups of flour at the beginning. SUPER YUMMY--very much like challah bread. Will definitely make again.