Amish Potato Rolls

Table of Contents

Amish Potato Rolls Recipe: The Secret to Incredibly Soft, Pillowy Dinner Rolls

A Taste of Heartland Comfort

There’s a particular magic that happens in an Amish kitchen. It’s a quiet, steady magic born not of haste, but of patience and simple, honest ingredients. I first tasted these potato rolls at a farm stand in Lancaster County, Pennsylvania. They were stacked high in a simple wicker basket, their tops a soft, golden brown. I bought one, still warm from the morning’s baking, and pulled it apart. The interior was impossibly soft, feather-light, and had a subtle, comforting sweetness. That single roll was a revelation. I knew I had to learn its secret. After many batches and tweaks, this recipe is my homage to that perfect roll—a bread that speaks the language of home, comfort, and shared meals.

Why You’ll Love This Amish Potato Rolls Recipe

Unbelievably Soft and Tender: The secret ingredient, mashed potato, creates a crumb that stays moist and pillowy-soft for days.
A Touch of Sweet Comfort: A hint of sugar gives these rolls a delicate, comforting flavor that pairs perfectly with savory mains or a simple slather of butter.
Waste Not, Want Not: This is the perfect recipe for using up leftover mashed potatoes, transforming them into something new and spectacular.
The Ultimate Crowd-Pleaser: Whether it’s a holiday feast, a weeknight dinner, or a summer barbecue, these rolls will disappear fast and have everyone asking for the recipe.

An Unexpected Fan

I’ll never forget the time I served these to my friend’s son, a notoriously picky eater whose diet seemed to consist solely of beige foods. He eyed the basket of warm rolls with suspicion. Finally, after much coaxing, he took one, tore off a tiny piece, and nibbled it. His eyes widened. Without a word, he took another, then another. His mother looked at me, astonished. “He’s never eaten a homemade roll in his life,” she whispered. He’s now the reason I always double the batch.

What Makes It Special: The Key Ingredients

Mashed Potatoes: This is the heart of the recipe. The potato starch absorbs moisture and inhibits gluten, resulting in a tender, cake-like crumb that retains its softness far longer than a standard roll.
Whole Milk: Using whole milk adds a rich, creamy depth to the dough that water or skim milk simply can’t achieve.
A Touch of Butter & Sugar: The butter ensures a rich, tender texture, while the sugar provides a gentle sweetness and feeds the yeast for a perfect rise.

Making It Happen: The Process

Creating these rolls is a gentle, rewarding process. Start by gently warming the milk, water, and butter in a saucepan until the butter just begins to melt and the mixture is pleasantly warm to the touch, not hot. This cozy bath wakes up the yeast without killing it.

While that warms, whisk together your flour, sugar, salt, and instant yeast in the bowl of a stand mixer. This ensures every ingredient is evenly distributed. Now, pour in the warm milk mixture and the cup of mashed potatoes. The mashed potatoes will make the dough look shaggy at first, but don’t worry. Let the mixer, fitted with a dough hook, work its magic on a low speed until a rough dough forms. Then, increase the speed slightly and knead for a few minutes until the dough becomes smooth and elastic.

Turn this soft dough out onto a lightly floured surface and give it a few gentle kneads by hand—it’s a therapeutic moment. Place the dough ball into a greased bowl, turn it over to coat, and cover it with a clean kitchen towel. Find a warm, draft-free spot for it to rest and rise. In about an hour to ninety minutes, it will have beautifully doubled in size, a testament to the yeast’s quiet work.

Gently press the air out of the dough and turn it onto your work surface. Divide it in half, cover the pieces, and let them rest for 10 minutes—this makes them easier to shape. Roll each half into a log and cut each into 12 equal pieces. Now, take each piece and gently roll it into a smooth, tight ball between your palms. Place these soft orbs into a greased baking pan, leaving a little space between them if you want individual rolls, or packing them closer for pull-apart buns. Cover them again and let them rise until puffy and nearly doubled, about 30-45 minutes.

While they proof, preheat your oven to 375°F. When the rolls are ready, bake them for 18-20 minutes. You’re looking for a gorgeous golden-brown top and a firm set. For absolute certainty, an instant-read thermometer inserted into the center of a roll should read 190°F. The aroma filling your kitchen will be pure heaven.

You Must Know: Tips for Success

Potato Perfection: Your mashed potatoes should be plain—no added garlic, chives, or copious black pepper. Also, ensure they are warm, not cold from the fridge, to help activate the yeast.
Flour is a Guide: The amount of flour can vary based on your potatoes’ moisture content and the humidity. Start with 4 cups and add the extra half-cup only if the dough is too sticky to handle. A slightly tacky dough is better than a dry one.
The Warmth is Key: Yeast is a living organism that loves warmth. If your kitchen is cool, create a warm spot by placing the bowl in a turned-off oven with the light on, or on a rack over a bowl of warm water.
Don’t Rush the Rise: Patience is your greatest asset here. Let the dough rise until it is truly doubled in size. This develops the flavor and ensures a light, airy texture.

Serving Your Amish Potato Rolls

These rolls are the ultimate supporting actor for so many meals. Serve them warm from the oven with a generous pat of salted butter melting into their centers. They are essential for sopping up gravy from a holiday turkey or a cozy beef stew. For a summer treat, split and toast them for the best chicken salad sandwich you’ve ever had. For a drink pairing, a cold glass of milk is a classic, or a crisp, hard apple cider complements their subtle sweetness beautifully.

Make It Different: Customization Ideas

Herb-Infused: Knead in a tablespoon of fresh, finely chopped rosemary or thyme into the dough for a savory twist.
Everything Bagel Style: Before baking, brush the tops with an egg wash and sprinkle generously with everything bagel seasoning.
Honey Wheat: Substitute one cup of all-purpose flour with whole wheat flour and replace the white sugar with honey for a deeper, nuttier flavor.
Dairy-Free: Use a plant-based milk and a neutral oil, like avocado or canola, in place of the butter.

Storing and Reheating Your Rolls

To keep your rolls at their peak, store them in an airtight container or plastic bag at room temperature for 2-3 days. For longer storage, they freeze beautifully. Once completely cool, place them in a freezer-safe bag for up to 3 months.

To Reheat:

Room Temperature: Let them come to room temperature or warm for 10-15 seconds in the microwave.
Oven/Toaster Oven: For the best texture, wrap them in foil and warm in a 350°F oven for 10 minutes, or until heated through. For a crisp exterior, unwrap them for the last few minutes.

Frequently Asked Questions (FAQ)

1. Can I use active dry yeast instead of instant yeast?
Yes, you can. To substitute, “bloom” the active dry yeast in the warm milk mixture (at 110°F) with a pinch of the sugar from the recipe. Let it sit for 5-10 minutes until foamy, then proceed with the recipe as directed.

2. My mashed potatoes have milk and butter in them. Is that okay?
That’s perfectly fine! In fact, it adds to the richness of the rolls. Just ensure they are plain in terms of seasoning.

3. Why did my rolls not rise much during the second proof?
This is usually due to one of two things: the yeast was old/inactive, or the proofing environment was too cold. Ensure your yeast is fresh and find a genuinely warm, draft-free spot for your dough.

4. Can I make the dough ahead of time?
Absolutely. After the first rise, punch down the dough, place it in a greased bowl, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready, let it come to room temperature for an hour before shaping and proceeding with the second rise.

5. My dough is very sticky. Should I add more flour?
Add flour a tablespoon at a time while kneading. The dough should be soft and slightly tacky, but not so sticky that it’s impossible to handle. The warmth of your hands and a lightly floured surface will help it become manageable.