These Amish dinner rolls are absolutely perfect and a delicious addition to any dinner. The rolls are buttery, light, and fluffy!
When I was a kid, homemade rolls were for special occasions. Usually Easter, Christmas, and Thanksgiving. My aunt made the BEST rolls and I always looked forward to the holidays when she made them. I think I’ve ruined it for my kids. I make dinner rolls all the time and they don’t know what a treat they are anymore, ha!
This is my favorite dinner roll recipe, although these Homemade Pretzel Rolls are amazing as well! I memorized the recipe for these years ago when we started using it for making Amish white bread. They are buttery because I give them a generous brushing as soon as they come out of the oven. It soaks in and adds the perfect flavor. Absolutely delicious and they make a large sheet pan full of them. About 24, depending on how big you make your balls of dough. They also freeze well. Just store in plastic Ziploc freezer bags and thaw before serving. Scroll to the bottom for some frequently asked questions on bread making.
Amish Dinner Rolls Printable Recipe
Amish Dinner Rolls Recipe
- 2 cups warm water
- 1/4 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 cups bread flour
- butter for brushing on finished rolls
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until foamy (about 5 minutes).
- Mix salt and oil into the yeast.
- Mix in flour one cup at a time.
- Knead dough on a lightly floured surface until smooth (or use your bread hook/paddle on your kitchenmaid).
- Place in a well oiled large bowl, and turn dough to coat. Cover with a damp cloth. Allow rolls to rise until doubled in bulk, about 1 hour.
- Shape rolls and place on greased baking sheet. Allow to rise for 30-40 minutes.
- Bake at 350 degrees for 18-20 minutes, or until golden brown.
- Brush generously with butter while in pans.
- It soaks in and adds the perfect buttery flavor and smooth texture.
Can I use my bread maker to make the dinner roll dough?
Absolutely! I used to do this all the time. Run the dough through the “dough” cycle, shape into rolls, then let rise a second time before baking.
What is the best kind of flour to use for bread?
I always use bread flour or all-purpose. Honestly, I can’t tell a difference between the two.
What is the best way to proof yeast?
I like putting 1/2 c. of the warm water into a small bowl with the yeast and 1 tsp. of sugar. Give it a stir. Place a small plate on top and let it sit for 5 minutes. When you go to add the rest of the ingredients make sure to subtract the 1/2 c. of water and 1 tsp. of sugar that you already used for the yeast proofing.
Where is a good place to let the dough rise?
A warm place is a perfect place for yeast to do its thing. I preheat my oven for 60 seconds then shut the heat off. I place my bowl of dough with a damp cloth covering it inside my oven.
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