Amish dinner rolls blend perfectly with soup or gravy making your tummy full for a longer time. The delicious breads stand out on the breakfast table too with some jam or butter.
This recipe is simple, with easy-to-follow instructions. If you want to make fancy Amish dinner rolls for a special dinner such as Thanksgiving or Christmas, then you have found the right recipe.
Background on Amish Dinner rolls
The Amish are a group of religious people who relocated from Europe to America in search of freedom of worship.
Their founding fathers faced severe persecution in Europe because of their convictions on certain doctrines that conflicted with the church and State.
Some of the Amish do not use modern conveniences such as electric appliances, or vehicles and wear plain clothes to symbolize simplicity and humility. Apart from their strict or call it the plain way of life, they possess a rich culinary history influenced greatly by their European origin.
Dinner rolls have their roots in Europe as a staple during dinners and sometimes on the breakfast tables too. The Amish might have brought along with them this delicious recipe.
The Amish are keen to pass down all skills from one generation to another. The women are taught to cook, sew, garden, and do other household chores. They firmly believe in doing what their elders did.
Their recipes have been handed down from generation to generation. The recipes are simple and call for ingredients that are easy to find.
The Amish have a tradition of sharing meals after every Sunday service. The women are the ones who clean, cook and bake in preparation to host a large gathering of believers.
This is what has made them amazing cooks I believe. I will follow an Amish recipe anytime, I know they are time-tested.
HOW TO MAKE AMISH DINNER ROLLS
Making Amish Dinner rolls requires time but the results are worth the effort. You can always make a large batch and freeze it.
This will reduce the work next time you need to have them for a quick dinner. There are three ways that you make the Amish dinner rolls.
1. The Bread Machine Method
Once you have measured all the ingredients, pour them into your bread machine and start the dough cycle. Once the dough cycle is done, let it proof then bake it as recommended by the manufacturer.
This is the simplest way of making the Amish dinner rolls. However we never had one in our home while growing up, I learned how to use it when I visited my ‘English Auntie’
2. The Stand Mixer Method
The stand mixer makes the kneading process easier as well. All you need to do is add the ingredients in a stand mixer and mix with the dough hook attached. Turn the mixer on and gradually add the wet ingredients. The dough hook attachment can mix the dough for about 10 minutes.
Once a ball of dough is formed, turn it over on a floured surface and knead as you stretch the dough to enhance its elasticity.
Tuck the dough into a ball and place it in an oiled bowl for its first rise. Punch the dough down (a process my little toddler loves to do as she says “pssss... goes the balloon”).
Let the dough rest for 5 minutes, covered with a damp towel. Using a bench scraper, divide the dough into equal parts and shape them into round balls and place them in a greased baking pan. Cover them with plastic wrap and place them in a warm place in your kitchen.
Let the rolls rise for 45 minutes or 1 hr for the second rise. Meanwhile, preheat the oven to 350 F. Bake them for 20 minutes until golden brown and sound hollow when tapped.
3. Hand Kneading Method.
This is the method we grew up with making our dinner rolls. It was a real gym in the kitchen kneading a huge lamp of bread dough.
But at some point, we were rescued when a manual mixer was invented in our community. We just need to turn a wheel and the dough hook would mix the dough.
This method follows the same steps as the method above, the only difference is that you knead the dough for about 15 to 20 minutes.
Keep turning the dough and stretching it until it is very elastic and stretches without breaking easily. Follow the steps as described above.
Ingredients And Substitutions
All-purpose flour works perfectly in this recipe, you can replace it with bread flour that contains a higher amount of gluten protein.
Whole wheat flour can make a suitable substitute. You can half the amount of white flour and add half of the whole wheat flour.
This flour is more nutritious as it contains all the parts of the wheat grain. I love the fiber content added to my dinner rolls whenever I use whole wheat flour.
Warm water hydrates the bread dough. Make sure it is as warm as bathing water, not too hot to burn the yeast. You can use milk instead of water. Milk enriches the dinner rolls making them softer and silkier.
Salt complements perfectly with other ingredients in the bread dough. Do not forget this salty ingredient, it always makes a difference.
Sugar sweetens the dough. The yeast feeds on the sugar releasing carbon dioxide that makes the dough rise.
Butter moisturizes the bread dough as well as adds a great rich, milky flavor to the bread. Some people call them ‘fancy’ dinner rolls when you use butter instead of vegetable oil. Vegetable oil still works fine, in case you do not have butter in hand.
Yeast is the leavening agent in the bread dough. Yeast is a living organism that feeds on sugars in the dough and releases carbon dioxide, and thus the bread rises.
Make sure to check the freshness of your yeast. If your yeast is dead, it will not work. You can perform a yeast mixture test (described in the pro tips).
- Bench scraper
- Mixing bowls
- Weighing scales
- Measuring cups and spoons
- Stand mixer or bread machine
- Wooden spoons and rubber spatula
FAQ AMISH DINNER ROLLS
Why are my dinner rolls dry and crumbly?
Any excess flour in the dough will make your dinner rolls dry and crumbly. It is very important to measure the flour accurately.
When you scoop the flour from your container using a cup, make sure to level it. Use a bread knife to get all the excess flour back into your container. You can use a weighing scale for more accurate measurements.
How can I keep the dinner rolls fresh?
Dinner rolls can stay fresh on your kitchen counter for two days. However, they keep fresh longer (5 days) wrapped in a plastic wrap and kept in the refrigerator.
The delicious Amish dinner rolls freeze with ease! Just wrap it with plastic wrap or parchment paper and keep it in a freezer-friendly bag.
The rolls can stay in the freezer for 2 months, after which they may become stale.
Pro tips - AMISH DINNER ROLLS
Make sure your yeast and salt do not come in direct contact. Salt inactivates or kills the yeast. Mix the yeast and sugar into the flour first then add the salt.
To check the freshness of the yeast, carry out a simple yeast taste .. hehe test. In a small mixing bowl add half a cup of warm water, stir in a tablespoon of flour and a teaspoon of sugar. Add in a teaspoon of yeast and set aside for 5 -8 minutes. If you find froth or bubbles on the top of the mixture, your yeast is alive !!!
Amish Dinner Rolls
- 3 cups All purpose flour
- ½ cup Sugar
- 2 teaspoon Yeast
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoon Softened butter
- 2 Eggs
- Measure the dry ingredients and wet ingredients and set aside.
- In a mixing bowl ( I used the hand kneading method - gym in the kitchen), add the flour, sugar, and yeast and stir till evenly distributed. Add the salt last and mix thoroughly too.
- Once the dry ingredients are combined, pour in the warm milk and eggs. Mix with a wooden spoon forming shaggy lumps of dough.
- Oil your hands and add in the melted butter. Begin to bring the lumpy dough together until you form a ball. The dough will be slightly sticky .. that’s what gives soft dinner rolls.
- On a clean and floured kitchen counter, place the dough and begin to knead.
- Set the timer to 15 minutes and begin to knead. Stretch, fold back, tuck in to form a ball, and hit on the kitchen counter fun 🤩 part.
- Repeat the process until the timer goes off. The dough should be soft and tucky.. when you poke with a finger, the should stick slightly.
- Place the dough in a greased ball and cover with a plastic wrap and place in a warm spot in your kitchen.
- Let the dough proof for 1 hr 30 minutes to double in size.
- Punch down the dough and let it relax for 5 minutes.
- Divide the dough into 16 to 20 parts weighing 60g - 70g each. It pays to be accurate 😊.. I ended up making buns instead of dinner rolls. Lol, this is because I measured 100g of dough.
- Shape the pieces into round balls. Flatten a piece into a square, and bring the four corners together with a pinch. Turn the dough and begin to move it between your palms in a circular motion. This motion makes them round at the top. Place each ball in a greased rectangular or circular pan.
- Cover with a plastic wrap or damp towel. Let the dough rise for 45 minutes. Preheat the oven to 350 F.
- Bake the dinner rolls for 20 minutes till golden brown. When the rolls are tapped they should give a hollow sound.
- Let them cool in a cooling rack till warm. Enjoy with your favorite soup or with butter and jam for breakfast.