🥖 Amish Dinner Rolls Recipe
Ingredients
4 cups (480g) all-purpose flour (plus extra for dusting)
2 ¼ tsp (7g) active dry yeast (or 1 packet)
½ cup (120ml) warm milk (about 100–105°F / 38–40°C)
½ cup (120ml) warm water (same temperature as milk)
⅓ cup (65g) sugar
⅓ cup (75g) unsalted butter, softened
1 large egg (room temperature)
1 tsp salt
For brushing
2 tbsp melted butter (for tops after baking)
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Instructions
1. Activate yeast
In a small bowl, combine warm water, warm milk, sugar, and yeast.
Stir and let sit for 5–10 minutes until foamy (this shows yeast is active).
2. Make dough
In a large mixing bowl (or stand mixer with dough hook), combine yeast mixture, softened butter, egg, and salt.
Gradually add flour, 1 cup at a time, mixing until a soft, sticky dough forms.
3. Knead
By hand: Transfer dough to a floured surface and knead 8–10 minutes until smooth and elastic.
With mixer: Knead with dough hook for 5–6 minutes.
Dough should be soft, slightly tacky, but not overly sticky.
4. First rise
Place dough in a greased bowl, cover with a damp towel or plastic wrap.
Let rise in a warm place for 1–1.5 hours, or until doubled in size.
5. Shape rolls
Punch down dough and divide into 12–15 equal pieces.
Roll each into a smooth ball and place in a greased 9×13-inch baking dish or sheet pan (leave slight space between rolls for expansion).
6. Second rise
Cover again and let rise 30–45 minutes, until rolls are puffy and nearly doubled.
7. Bake
Preheat oven to 175°C (350°F).
Bake for 18–22 minutes, until golden brown on top.
8. Finish
Immediately brush warm rolls with melted butter.
Let cool slightly before serving.
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🌟 Tips & Variations
Softer rolls: Use bread flour instead of all-purpose.
Sweeter rolls: Add +2 tbsp sugar.
Buttermilk version: Replace milk with buttermilk for extra tenderness.
Garlic butter topping: Mix melted butter with minced garlic and parsley, brush on after baking.
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❓ FAQ’s about Amish Dinner Rolls
Q1: Why are my rolls dense, not fluffy?
Yeast may be old or killed by hot liquid.
Dough may not have risen enough — always wait until it doubles.
Adding too much flour can make them heavy.
Q2: Can I make these ahead of time?
Yes. Shape rolls, cover tightly, and refrigerate overnight. Let sit at room temp for 30–40 minutes before baking.
Q3: Can I freeze Amish rolls?
Yes.
Before baking: Freeze shaped rolls on a tray, then transfer to a bag. Thaw overnight in fridge, rise, then bake.
After baking: Freeze cooled rolls, reheat in oven wrapped in foil.
Q4: Can I make them without eggs?
Yes. Replace egg with 3 tbsp milk or water, but texture will be slightly less rich.
Q5: Why do my rolls spread instead of rising tall?
Dough may have been too soft (too little flour).
Pan may have been too large, giving rolls too much space.
Q6: How do I store them?
At room temp: 2–3 days in an airtight container.
In fridge: up to 5 days (warm before serving).
Q7: Can I use instant yeast instead of active dry?
Yes. Skip proofing step — just mix yeast directly with dry ingredients, but still use warm liquid.