Ah, the sheer joy of sinking your teeth into a perfectly soft, buttery roll—it’s a simple pleasure that can make even the gloomiest day a bit brighter. There’s something nostalgic about these Amish dinner rolls, like a warm hug wrapped in dough.
I remember when my grandma would bake a batch; the aroma would fill the entire house, mingling with laughter and the clinking of Sunday dinner plates. You know, these aren’t just any rolls—these are the kind that almost float off the plate, so airy and light they are.
And the taste? A delicate balance of sweet and savory that dances on your tongue, leaving you clamoring for more.
If you’ve ever been on a road trip through Lancaster County, Pennsylvania, you might have encountered these little wonders at a roadside stand. They’ve got that old-world charm, a reminder of simpler times.
So, let’s roll up our sleeves, channel a bit of that Amish magic, and create something truly heartwarming. Trust me, your taste buds—and your family—will thank you.
Steps
- Measure the flour accurately by weighing it or using a spoon-and-sweep method to fill a cup. Combine and knead all ingredients manually, or use a mixer or bread machine dough cycle until it forms a smooth, soft dough.
- Put the dough in a lightly oiled bowl and cover it with plastic wrap. Allow it to rise until it doubles in size, which should take about 90 minutes, or leave it in the bread machine for an additional 30 minutes after the cycle.
- Gently press down on the dough to deflate it and split it into 16 large or 24 smaller pieces. Shape each piece into a smooth, rounded roll.
- Arrange the rolls in a lightly greased 9″ x 13″ baking dish. Cover with greased plastic wrap and let them rise for 1.5 to 2 hours until they are significantly puffed, and preheat the oven to 350°F towards the end of this rise.
- Bake the rolls for 20 to 25 minutes until they are golden brown and firm to the touch. Once baked, remove them and cool on a rack, brushing with melted butter if you like.
- You can serve the rolls either warm or at room temperature. Store them wrapped in plastic for several days at room temperature, or freeze for longer preservation.
Ingredients
- 4 cups (480g) all-purpose flour
- 2 teaspoons instant yeast
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (180ml) lukewarm water
- 1/4 cup (60ml) lukewarm milk
- 1 1/2 teaspoons salt
- 2 large eggs
- Melted butter for brushing (optional)
FAQ
- How do I ensure my dough rises properly?
- Cover the dough with plastic wrap and let it rise in a lightly greased bowl until it has doubled in size, which usually takes about 90 minutes. If using a bread machine, allow it to complete its cycle, then leave the dough in the machine until it doubles, which may take an additional 30 minutes.
- What is the best way to shape the rolls?
- After gently deflating the risen dough, divide it into 16 large or 24 smaller balls. Shape each piece into a smooth, round roll before placing them in the baking pan.
- How should I arrange the rolls in the pan for baking?
- Place the rolls in a lightly greased 9″ x 13″ pan, cover them with greased plastic wrap, and let them rise until puffy. For pull-apart rolls, pack them closely together. If you prefer rolls that are browned all over, arrange them in a larger pan with space between each roll.
- How do I store leftover rolls?
- Store any leftover rolls wrapped in plastic at room temperature for several days. For longer storage, freeze the rolls.
- Can I add anything to the baked rolls for extra flavor?
- After baking, you can brush the rolls with melted butter for added flavor and a soft texture.
Tips
- For a more precise outcome, consider weighing your flour rather than relying on cup measurements, which can vary.
- Ensure the dough rises properly by letting it double in size, which typically takes about 90 minutes. Patience during this step will result in fluffier rolls.
- To achieve perfectly smooth rolls, gently deflate the dough before dividing and shaping it into balls. This helps in maintaining their shape during baking.
- For softer, pull-apart rolls, place them closely together in the baking pan. If you prefer rolls that are browned all around, space them farther apart in a larger pan.
Equipment
- Digital Kitchen Scale – For accurately weighing flour and other ingredients.
- Stand Mixer or Bread Machine – To mix and knead the dough easily.
- 9″ x 13″ Baking Pan – Specifically required for baking the rolls.
- Cooling Rack – For cooling the rolls after baking.
