Hold on a second…you mean I have actually been able to get a Thanksgiving recipe all done and dusted and on my blog BEFORE Thanksgiving?!!! Good Lord in Heaven above – I must be super organized for once. Finally got my act together and all of that… As much as I’d like to say that is what is happening here, I must confess, things might not be as impressive as they seem at first glance. I actually made these rolls last year. Yup – last Thanksgiving and I still had a hard time getting this blog post ready to go with all of the holiday preparations and well…life…going on around here. Oh well, the important thing is here they are – delicious, soft buttery Amish Dinner Rolls – just in time for your Thanksgiving feast.
Now, don’t get me wrong. I have shared some great Thanksgiving recipes with you in the past. Like who doesn’t love my Boozy Orange Cranberry Sauce?
Or my Smoky Bacon Cream Biscuit Dressing?
Those adorable little Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese
And who can forget that Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crumb Crust with Pumpkin Ganache!
And I’ve even given you a few tips on what you can do with all of your leftovers – like making these little Pirozhkis into Holiday Leftover Pies:
But I freely admit, I’ve often had a hard time sharing these gems with you in a timely fashion. Someone actually took me to task for it last year. I will point out that all of these recipes will work for other meals, like say Christmas. It will be here before you know it! But let me get back to my very timely post that I have published today – two whole days in advance! I love a lot of things about these Amish Dinner Rolls. The fact that they are indeed delicious is high up on my list. But these rolls are very easy to transport. I baked mine in a 9″x13″ baking tin that has one of those plastic lids. So when it was time to head out to Mom’s, I just popped those rolls back into that pan, snapped the lid on top and off I went. The pan protected them somewhat from getting squished in the journey and when I arrived, I just slid them right into the oven again to warm. Easy peasy!
Another great thing about these rolls, which is really awesome is that you can make them up a day or two before the big holiday event. They stay fresh-tasting at room temperature for several days. So maybe you won’t have to actually get up at 3 am to sit through two rises of the dough and baking time to have these fresh on your holiday table. And I’ve managed to get this post published two whole days ahead of time, so you could technically make these today or tomorrow and you’re golden!
And back to their taste – Folks will go wild for these tender, moist Amish Dinner Rolls! I would say they would be great for sandwiches the next day, but I’m betting there won’t be one crumb of them left! Happy Thanksgiving!!!
Amish Dinner Rolls
recipe from: King Arthur Flour
- 2 large eggs
- 1/3 cup (67 grams) sugar
- 2 teaspoons salt
- 6 Tablespoons (85 grams) softened butter
- 1 Cup (213 grams) unseasoned mashed potatoes, lightly packed ( 1 large potato should yield enough mash for this recipe)
- 2 1/2 teaspoons instant yeast
- 3/4 cup lukewarm water (water in which the potatoes were boiled is preferable)
- 4 1/4 Cups (510 grams) unbleached all – purpose flour
Mix and knead all of the ingredients together to make a smooth soft dough. You can do this by hand, bread machine or stand mixer. I used my stand mixer.
Place the dough in a lightly greased bowl, cover with plastic wrap and let the dough rise in a warm place until it has doubled. This should take 1 1/2 – 2 hours.
Turn the dough out onto a flour dusted work surface and gently deflate. Divide the dough into 16 large balls or 24 smaller ones. Round each ball into a smooth roll.
Place the rolls in a lightly greased 9″x13″ baking tin. The rolls will be a bit crowded and will be very like pull-apart rolls with a golden top and unbrowned sides. If you prefer, you can place them further apart and they will brown all over. Cover with plastic wrap and let them rise for 1 1/2 – 2 hours.
Preheat the oven to 350°F.
Bake the rolls for 20 -25 minutes or until they’re golden brown. Remove them from the oven and turn them out of the pan onto a wire rack to cool. Brush with melted butter.
Serve warm or at room temperature. Store the rolls wrapped in plastic for several days at room temperature.
Amish Dinner Rolls brought to you today by: Runcible Eats (www. leaandjay.com)
Links for helpful Kitchen Tools & Ingredients for Amish Dinner Rolls:
OXO Good Grips Stainless Steel Food Scale
Kitchen Aid Artisan Stand Mixer
Interesting. I will run this recipe by my Amish friends and see if this is close to how they make theirs. So many things say “Amish” that really aren’t. Oftentimes they are just our ordinary Pa. Dutch recipes that most of us here in Lancaster County know and love. Of course, King Arthur may know the source.
Everything looks wonderful! I love your food photography!!
[…] we really LOVE bread around here, so I’ve also made these lovely Amish Dinner Rolls. Yes – that is in addition to the West Virginia Rolls. Told you we love bread. I’ll do […]