Receta Amish Potato Rolls
My KitchenAid 6 qt mixer is 15 years old and had been struggling for over a year now. While I was making these amazing rolls, it decided it was done limping along and died.
Even though I saw it coming, I was still shocked when it failed to perform and I just wasn't ready to give up on my dear friend. After some research online, I decided to try my hand at being a mechanic with some replacement parts but in the end, was unsuccessful at bringing my beloved back to life.
I'll be honest. My mourning phase lasted about 5 minutes before I jumped in front of my computer and started shopping for my new mixer. Two days later, this gorgeous KitchenAid 8 qt Commercial mixer arrived on my front porch. She is amazing! Quiet as a mouse, huge bowl capacity and a motor that doesn't even blink at my double batches of dough.
So even though these rolls were the death of my old mixer, they were soooo worth it. These are now part of our Sunday dinner roll rotation because we love them so much. Before, the rotation only consisted of Lion House rolls and Oatmeal rolls but these might be our new favorite. Dense, moist and amazing! For our bread loving family, I make a double recipe and use a half sheet pan to bake them in. I also think they are just a bit better after they sit overnight in an airtight container.
Amish Potato Rolls
- recipe from King Arthur Flour
- (makes 16 rolls)
- 3/4 C warm water
- 1 package yeast
- 1/2 tsp sugar
- 2 eggs
- 1 1/2 tsp salt
- 1 C unseasoned mashed potatoes (I made mine from dehydrated potato flakes)
- 1/3 C sugar
- 4 1/4 C flour
1. In the bowl of your mixer, combine the warm water, yeast and 1/2 tsp of sugar. Allow yeast to proof.
2. Add the remaining ingredients and mix on low until the dough forms and is well kneaded, about 5 minutes. Remove the dough hook, cover the bowl and allow to rise until doubled in size, about 90 minutes.
3. Divide the dough into 16 equal portions and roll them into tight balls. Place them on a lightly greased 9x13 inch glass pan, cover and allow them to rise until doubled, about 90 minutes.
4. Preheat oven to 350 degrees. Bake for 20-25 minutes, until light brown. Leftover rolls can be stored in an airtight container for several days.