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. Scroll to the bottom for some frequently asked questions on bread making.
Amish Dinner Rolls Printable Recipe
Amish Dinner Rolls Recipe
These Amish dinner rolls are absolutely perfect and a delicious addition to any dinner. The rolls are buttery, light, and fluffy!
Ingredients
- 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
Instructions
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In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until foamy (about 5 minutes).
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Mix salt and oil into the yeast.
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Mix in flour one cup at a time.
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Knead dough on a lightly floured surface until smooth (or use your bread hook/paddle on your kitchenmaid).
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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.
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Shape rolls and place on greased baking sheet. Allow to rise for 30-40 minutes.
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Bake at 350 degrees for 18-20 minutes, or until golden brown.
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Brush generously with butter while in pans.
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It soaks in and adds the perfect buttery flavor and smooth texture.
Recipe Notes
I preheat my oven for 60 seconds and then shut it off. It makes for the perfect warm spot for my rolls to raise.
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.
Kiersten says
November 23, 2014 at 9:44 pmThis 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
November 23, 2014 at 11:56 pmI’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! 🙂
Janette Stone says
December 21, 2014 at 7:51 amCan I freeze them before baking? At what stage?
Brandy says
December 21, 2014 at 1:58 pmHi 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
December 21, 2014 at 3:23 pmThank 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
December 21, 2014 at 3:46 pmI haven’t heard of cake yeast before. I usually just use powdered. I’ll have to look into that sometime! 🙂
Janette says
December 21, 2014 at 4:33 pmCake might be the wrong term. Solid yeast? Would that be?
Brandy says
December 21, 2014 at 6:38 pmI think so! I haven’t tried it before. Do you know if it works differently?
Janette says
December 21, 2014 at 6:43 pmYes. It has a different flavor. I am going to try making ur rolls with it. Will let you know…
Brandy says
December 21, 2014 at 10:16 pmSounds good, thanks!
Janette says
December 23, 2014 at 10:46 pmWhat am I doing wrong? After the first rise, made balls, let rise. They flatten out in oven!!
Brandy says
December 24, 2014 at 2:07 pmHi 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?