These Amish dinner rolls are buttery, light, and fluffy. A delicious addition to any dinner.
You might also like my cinnamon swirl bread, knotted dinner rolls, or croissant bread recipe.
When I was a kid, homemade rolls were reserved for special occasions, but that doesn't have to be the case. These Amish dinner rolls are made with simple ingredients and are foolproof. Anyone can make them! They are perfect for dinners and make delicious sliders too.
Why I Like This Recipe
- Buttery. These rolls are buttery because I generously brush them as soon as they come out of the oven. It soaks in and adds the perfect flavor.
- Basic ingredients. I love that you don't need to scald milk to make these. The recipe simply calls for warm water! Chances are, you already have everything you need to make these rolls in your pantry.
- Makes a sheet pan of rolls. This recipe yields approximately 24 rolls, depending on the size of the dough balls. Leftover rolls freeze well.
What Others Are Saying
These were excellent, the best rolls I've ever made. So far of all the dinner rolls I've worked, this was best.---Tim
My family just loves these rolls! I've taken them to pot luck as well! They are so fluffy! Best ever ❤---Rhonda
Amazing recipe loved it!---Claudette
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Tips and Tricks
- Proofing the yeast: I like proofing the yeast with warm water and sugar. Place a plate on top of the bowl and let it sit for 5 minutes. If you use instant yeast, you do not need to do this, but I typically do it out of habit, regardless of what type of yeast I use.
- Roll-making tip: if you don't have a stand mixer. Stand mixers make mixing and kneading a breeze, but not everyone has one. I like mixing my dough by hand using my Danish dough whisk. If you're a die-hard wooden spoon fan, I challenge you to try a dough whisk. Works like a dream to mix the dough, and then you can knead it by hand.
- Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
Ingredients
- Warm water: The perfect water temperature for making bread is between 105 and 115 degrees.
- Sugar: I use ¼ cup of sugar, but you can reduce that down to a couple of tablespoons if you'd like.
- Active dry yeast 2 packets: Can also use instant yeast. My favorite is Fleischmann's Instant Dry Yeast.
- Salt: For flavor.
- Vegetable oil: For texture.
- Bread flour or all purpose flour: I prefer using all white flour, but you can use a combination of white and what if you'd like.
- Butter for brushing on finished rolls: Brushing the tops of the hot rolls with butter softens the crust and gives it great flavor.
See the recipe card for full information on ingredients and quantities.
How To Make Amish Dinner Rolls
Step 1: Dissolve the sugar in warm water, and then stir in yeast. Allow to proof until it looks like a creamy foam on top of the water (about 5 minutes).
Step 2: Mix oil into the yeast mixture. Mix salt and flour (1 cup at a time) into the wet ingredients. Stir until a soft dough forms.
Step 3: Scrape sides of the bowl, then dump dough onto a lightly floured surface. Knead dough until smooth and elastic.
Step 4: Place in an oiled bowl, and turn the dough to coat. Cover with a damp towel. Raise for 1 hour. Punch dough down.
Step 5: Shape rolls and place in a greased baking pan. Allow to rise for 30-40 minutes.
Step 6: Bake at 350 degrees for 18-20 minutes, or until golden brown. Brush generously butter while still in the pan.
Dinner Rolls FAQs
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.
I always use bread flour or all-purpose. Honestly, I can't tell a difference between the two.
I mix the warm water and sugar together in a bowl, then sprinkle the yeast on top, stirring slightly. Cover and let sit for 5 minutes or until bubbly.
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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Amish Dinner Rolls Recipe
Ingredients
- 2 cups warm water
- ¼ cup sugar
- 4 ½ teaspoons active dry yeast 2 packets
- 1 ½ teaspoons salt (I use sea salt)
- ¼ cup vegetable oil
- 5 ½ cups flour bread or all purpose flour
- melted butter for brushing on finished rolls
Instructions
- 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 mixture.
- Mix in flour one cup at a time.
- Knead dough on a lightly floured surface until smooth (or use your dough hook/paddle on your stand mixer on low speed).
- Place in a well oiled large bowl, and turn dough to coat. Cover with a damp cloth or plastic wrap. Allow dough to rise until doubled in bulk, about 1 hour.
- Shape rolls and place in a baking pan (grease the pan or spray with cooking spray). I use a half-sheet pan. Allow to rise for 30-40 minutes.
- Bake at 350 degrees for 18-20 minutes, or until golden brown.
- Brush generously with butter while still in pan.
Melanie says
These rolls are amazing and all family and friends rave about them!
Brandy says
So good to hear, Melanie!
Claudette Neufeld says
Amazing recipe loved it
Brandy says
So glad to hear! 🙂
Kerri says
Do I punch the dough down after the first rise? VA girl here too!!
Brandy says
Hi! 🙂 Yes! You can punch it down before shaping the rolls.
Rhonda Mahoney says
My family just loves these rolls! I've taken them to pot luck as well! They are so fluffy! Best ever ❤
Brandy says
So glad to hear!
Mandy says
I don’t need to add dry milk to get airy rolls?
Brandy says
I don’t add any to these and they are delicious.
Taylor O'Neal says
Can I substitute melted butter instead of oil?
I used to make amish bread as kid with my mom but I can't remember her recipe exactly. This recipe sounds similar but I feel like we used butter. Thank you!
p.s. I was one of 5 kids and we had a black lab mix named Toby!
Brandy says
Oh, I love that! Toby is just the perfect dog name! Yes, butter can absolutely be used in place of oil!
Jilly B says
Can I substitute some whole wheat flour instead of all white flour?
Brandy says
Absolutely!
Vicki says
Can I split recipe in half and still get the same result?
Brandy says
Hi Vicki! Yes. This recipe is enough to make a big batch of rolls or 2 loaves of bread. You can make a half batch, no problem.
Tim says
These were excellent, the best rolls I've ever made. So far of all the dinner rolls I've worked, this was best.
Brandy says
So glad to hear!
Orysia jakowiw says
Do you have to use bread flour or can I use regular flour
Brandy says
You can use all purpose flour, no problem! Either works great.
Janette says
What am I doing wrong? After the first rise, made balls, let rise. They flatten out in oven!!
Brandy says
Hi Janette, I'm not sure since it sounds like you did everything right! The first raise, then shape into balls, then let raise another 30-40 minutes. Should be good. Did you try the different yeast you mentioned or stick with the dry one?
Janette Stone says
Can I freeze them before baking? At what stage?
Brandy says
Hi Janette! You can freeze them after forming the rolls. I share more info on how I freeze them on this post that I shared a couple of weeks after I posted this one. Hope that helps! https://gluesticksblog.com/2014/12/make-freeze-baked-goods-the-spray-mop-to-deal-with-the-mess.html
Janette says
Thank you. Plan on making many to have on hand for Christmas!!
I have read that using cake yeast instead of powder gives a ore yeasty taste which I like. Would you recommend this and if so how to I convert the measurement?
Brandy says
I haven't heard of cake yeast before. I usually just use powdered. I'll have to look into that sometime! 🙂
Janette says
Cake might be the wrong term. Solid yeast? Would that be?
Brandy says
I think so! I haven't tried it before. Do you know if it works differently?
Janette says
Yes. It has a different flavor. I am going to try making ur rolls with it. Will let you know...
Brandy says
Sounds good, thanks!
Kiersten says
This is very similar to my mom's recipe. And my mother-in-law does the butter on top thing. They're always a huge hit. I'm actually kind of disappointed that I wasn't asked to bring them this year.
Brandy says
I've brought rolls to the past couple of dinners we've had at your parents house and I always feel about 10' tall when your mom loves them. I'm excited that she is making them for Thanksgiving this year and that we were invited to join them! 🙂
Jason L dove says
Hi,when icame to shape my rolls I found the dough to be quite sticky altho I stook to the original recipe amounts .had to add slightly more flour to be able to work the dough into rolls ?
Brandy says
Humidity and other factors can come into play. It’s better to have the dough be a little wet and have to add a bit of flour than for the dough to be too dry so you did exactly what you should have done! Hope they were tasty!
Tim says
Everytime I make these they are just amazing flavor, texture, and appearance. They are so simple and yet sooo good!
Brandy says
I love hearing this! 🙂
Patsy says
I love baking Bread! I started about 30 years ago, I thought how hard can it be? My first 2 loaves were basic white bread! I was so excited they turned out! My family loves it! After that, I started making all kinds of Breads, Challah, and Dinner Rolls! You name it! I'm still baking and loving it! Thanks for this recipe I'm doing this next time!
Brandy says
Love hearing this!