Author's Notes: The perfect side to any holiday feast; these soft, moist potato rolls are packed with a delightful buttery, yeasty flavor. (Adapted from King Arthur Flour).

Amish Dinner Rolls Print Recipe

Yields 16-24 rolls • Ready in 3hr 30min


  • 2 Large Eggs
  • 1/3 Cup Sugar
  • 1 ½ Tsp. Salt
  • 6 Tbsp. Butter, softened
  • 1 Cup unseasoned mashed potatoes
  • 2 ½ Tsp. instant yeast
  • 3/4 Cup lukewarm water (water in which the potatoes were boiled if possible)
  • 4 ¼-5 ¼cups all-purpose flour


  • Add eggs, salt, sugar, butter, mashed potatoes, yeast, water, and 3 cups of flour to a large bowl. Mix until combined. Continue adding flour until soft dough forms.
  • Place the dough in a lightly greased bowl, and cover the bowl with plastic wrap. Let the dough rise until it's doubled, about 1 1/2 hours.
  • Gently deflate the dough. Add to heavily floured surface, and knead in additional flour to form a soft, workable dough.
  • Divide dough into 24 balls. Place the rolls in a lightly greased 9x13-inch pan.
  • Cover the pan with lightly greased plastic wrap, and let them rise for about 1 1/2-2 hours, or until they're puffy. Towards the end of the rising time, preheat the oven to 350F.
  • Bake the rolls for 20-25 minutes, or until they're golden brown and feel set. Brush with melted butter, if desired.