Amish Potato Rolls Recipes

AMISH POTATO ROLLS

Steps:

• In a measuring cup, combine warm water (roughly 115°F), yeast and 1/2 tsp granulated sugar. Allow yeast to proof.
• Meanwhile, in the bowl of a stand mixer, add remaining ingredients. With mixer on low, add yeast mixture. Slowly increasing speed to medium, continuing to mix until ingredients are well combined.
• Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location for 90 minutes or doubled in size.
• Prepare a 9x13-inch pan with parchment paper or lightly greased.
• Divide dough into 16 equal portions. Shape into a ball, placing seam side down in prepared pan. Cover and allow rolls to rise for an additional 2 hours.
• Preheat oven to 350°F. Bake rolls for 20-25 minutes or until lightly browned. Serve immediately or at room temperature. Store remaining rolls in an airtight container for up to several days.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

AMISH POTATO ROLLS

Steps:

• 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.

AMISH POTATO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.