High Altitude Potato Rolls (Amish Dinner Rolls)
The softest, fluffiest potato rolls! These easy yeasted dinner rolls are made with mashed potatoes for a melt-in-your mouth texture.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
- 9x13 Baking Dish
- Saucepan and Mixing Bowl
Ingredients
- 1 cup (about 9 ounces) plain mashed potatoes (no added butter, milk or salt)
- 4 ½ cups bread flour, fluffed, spooned and leveled
- 3 tbsp granulated sugar or honey
- 1 packet (2 1/4 tsp) instant or rapid-rise yeast
- 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 6 tbsp unsalted butter, very soft
- 2 large eggs
- ¾ cup potato water, between 110-115 degrees Fahrenheit
Instructions
Make the Mashed Potatoes
- You can use any type of potato you like, including instant mashed potatoes. Do not use prepared mashed potatoes from your grocery store deli, since those will contain other ingredients such as butter, milk and salt. I used mini Yukon gold potatoes, and I needed around 9 of them to get 1 cup of mashed potatoes.
- Peel the potatoes, place them in a saucepan, and cover with water. Bring to a boil, then simmer the potatoes over medium heat until fork tender, about 15-20 minutes.
- Drain, reserving 3/4 cup of the potato water to use in the dough. Mash the potatoes with a fork, potato masher or ricer, and set aside to cool slightly until no longer piping hot. Let the potato water cool to between 110-115 degrees Fahrenheit.
- You can also make the mashed potatoes a day or two in advance, then warm up the potatoes and potato water before making the dough.
Make the Dough.
- In the bowl of your stand mixer, combine the flour, sugar, yeast, salt, butter, eggs and mashed potatoes. Add the warm potato water, and stir into a shaggy dough.
- With the dough hook attachment, knead the dough on medium low speed for 10 minutes. The dough will be much smoother now, but will still be soft, sticky and loose, and will not form a firm dough ball.
- Scrape the dough into a lightly greased bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size. If your oven has a "bread proof" setting, you can use that to let your dough rise. This should take anywhere from 45-90 minutes, depending on the brand and freshness of your yeast, and the temperature of your kitchen.
Shape the Rolls.
- Scrape the dough out onto a lightly floured surface, sprinkle the top of the dough with a little more flour, and gently press the air out of the dough.
- Use a bench scraper or sharp chef's knife to cut the dough into 12 equal sections.
- Shape each section of dough into a ball by pinching the dough together on one side, so that the dough cupped against your hand is smooth and taut.
- Lightly grease a 9x13 inch baking dish with butter, and arrange the rolls smooth side up in the dish. Set aside for about 30-60 minutes, until the rolls are puffy, filling the dish, and starting to puff above the pan.
Bake the Rolls.
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Bake the rolls for about 30 minutes, until golden brown on top, and a digital instant read thermometer inserted into the center reads 195 degrees Fahrenheit.
- If you like, brush the tops of the hot rolls with a little more butter. Let them cool for about 15 minutes, then pull the rolls apart and serve warm for dinner rolls. Or let them cool completely, then split the rolls with a knife if using them for sandwiches or burgers.
- Let the rolls cool completely before storing in an airtight container or freezer bag at room temperature for up to 3-5 days.
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