Amish Dinner Rolls

16 to 24 rolls

This recipe was inspired by one in a a small handwritten Amish cookbook; thus its name. And my, oh my, are these rolls good! Dense yet still tender, moist but not at all heavy, these are the quintessential soft dinner roll. Mashed potato gives them both their soft texture, and staying power: they'll remain soft and fresh-tasting at room temperature for several days, meaning they're a good candidate for make-ahead. This recipe was inspired by one in a a small handwritten Amish cookbook; thus its name. And my, oh my, are these rolls good! Dense yet still tender, moist but not at all heavy, these are the quintessential soft dinner roll. Mashed potato gives them both their soft texture, and staying power: they'll remain soft and fresh-tasting at room temperature for several days, meaning they're a good candidate for make-ahead.

2 large eggs

⅓ cup sugar

2 teaspoons salt

6 tablespoons softened butter

1 cup unseasoned mashed potatoes, lightly packed*

2 ½ teaspoons instant yeast or active dry yeast

¾ cup lukewarm water (water in which the potatoes were boiled, if possible)

4 ¼ cups King Arthur Unbleached All-Purpose Flour

note: 1 medium-to-large baking potato will yield 8 ounces of mashed potato.

Directions at kingarthurflour.com

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