Amish Dinner Rolls
This recipe for Amish Dinner Rolls yields just that – tender, golden-brown rolls that are perfect alongside any meal or simply enjoyed on their own. What's even better? The dough can be prepared ahead of time and stored in the refrigerator for up to a week, making fresh, homemade rolls a breeze whenever you desire.
Servings 36 rolls
Calories 134kcal
Equipment
- Stand Mixer Or mix by hand
Ingredients
- 2 cups boiling water
- ½ cup granulated sugar
- 1 tablespoon salt
- 2 tablespoons unsalted butter
- 2 large eggs lightly beaten
- 2 tbsp active dry yeast or 2 small packets of yeast
- ¼ cup warm water about 105-115°F
- 1 teaspoon granulated sugar for activating yeast
- 8 cups all-purpose flour plus more for dusting
Instructions
- Begin with the Base: In a large mixing bowl or the bowl of your stand mixer, carefully pour the boiling water over the ½ cup of sugar, salt, and butter. Stir until the sugar and salt are completely dissolved and the butter has melted. Allow this mixture to cool completely to room temperature. This step is crucial to ensure the heat doesn't deactivate the yeast later.
- Incorporate the Eggs: Once the water mixture has cooled, gently whisk in the two lightly beaten eggs until well combined.
- Awaken the Yeast: In a separate small bowl, combine the warm water (it should feel comfortably warm to the touch, like bathwater) and the 1 teaspoon of sugar. Sprinkle the active dry yeast over the top. Let this mixture stand for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic.
- Combine Wet Ingredients: Pour the foamy yeast mixture into the cooled water and egg mixture. Stir gently to combine.
- Incorporate the Initial Flour: Gradually add 4 cups of the all-purpose flour to the wet ingredients. Beat well with a sturdy spoon or an electric mixer until a thick batter forms. This initial mixing helps to develop the gluten.
- Form the Dough: Gradually add the remaining 4 cups of flour, mixing until a smooth, elastic dough comes together. You may need to adjust the amount of flour slightly depending on the humidity and the consistency of your ingredients. The dough should be soft and slightly tacky but not sticky.
- After the dough is smooth and the flour is well incorporated, place it in a large mixing bowl and cover tightly with plastic wrap. This dough can be stored in the fridge for about a week. As the days go by, the dough will develop a bit of a sour flavor, so use it sooner if you don't prefer the sourdough-type taste.
- When ready to bake, divide the dough into 32 dough balls. Place these rolls onto a greased cookie sheet or pan. Next, allow the rolls to rise until doubled in size, at least half an hour. Bake at 400 degrees until golden brown, around 15-20 minutes depending on your oven.
- Once the rolls come out of the oven, I like to smother them in homemade butter by simply taking a cube of butter and sliding it over the tops of the rolls, but this is optional.
Notes
The nutritional information presented is an estimate and may vary.