Amish Dinner Rolls: Soft, Buttery, and Irresistibly Fluffy
As a chef who’s kneaded countless doughs, I can confirm these Amish dinner rolls are pure perfection—soft, slightly sweet, with a golden, buttery top and a fluffy crumb that melts in your mouth. Perfect for holiday feasts or cozy family dinners, this recipe is reliable, beginner-friendly, and guaranteed to empty the bread basket fast. Here’s how to make them, plus FAQs and tips to ensure pillowy rolls every time, inspired by our eco-friendly home hacks like the DIY bathroom cleaner and Stone Breaker wellness guide.
“You haven’t truly experienced homemade bread until you’ve pulled a warm Amish dinner roll straight from the oven.” – @RollRespectfully
🌟 Why These Rolls Shine
- Soft & Fluffy: A double rise and perfect flour ratio create a cloud-like texture.
- Quick Yeast Method: No long fermentation—just proof, mix, knead, rise, and bake.
- Buttery Bliss: Brushed with melted butter for a golden, flavorful finish.
- Pantry Staples: Uses simple ingredients you likely already have.
- Versatile: Pairs with savory mains, sweet breakfasts, or our pickled watermelon for a unique twist.
🛒 Ingredients
- 1 cup warm water (110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 standard packet)
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp salt
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 2 tbsp melted butter (for brushing)
👩🍳 Instructions
-
Activate the Yeast
- In a large bowl, combine warm water (110°F) and yeast. Let sit for 5 minutes until frothy, signaling active yeast.
- Tip: Water too hot (above 120°F) kills yeast; too cold (below 100°F) slows activation. Use a thermometer for precision.
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Mix the Dough
- Add sugar, vegetable oil, egg, and salt to the yeast mixture. Stir well.
- Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
- Tip: If dough is too sticky, add flour 1 tbsp at a time, but avoid over-flouring for a tender crumb.
-
Knead & Rest
- Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover with a clean towel, and let rise in a warm spot (e.g., near a sunny window) for 1 hour or until doubled.
- Tip: For faster rising, place the bowl in an off oven with a pan of warm water below.
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Shape the Rolls
- Punch down risen dough and divide into 12 equal pieces.
- Roll each piece into a ball and place in a greased 9×13-inch baking dish, leaving slight gaps for spreading.
- Tip: For uniform rolls, weigh the dough (about 50–60g per roll).
-
Final Rise & Bake
- Cover rolls and let rise for 30 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush rolls generously with melted butter.
- Bake for 15–20 minutes until golden brown and fragrant.
- Tip: Check for doneness by tapping a roll; it should sound hollow.
-
Serve & Savor
- Cool slightly and serve warm with butter, jam, or alongside our roasted asparagus and cherry tomatoes.
- Tip: Store leftovers in an airtight container for up to 3 days or freeze for 1 month.
Yield: 12 rolls
Prep Time: 15 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 15–20 minutes
Total Time: ~2 hours
Calories: ~180 kcal per roll
❓ FAQs About Amish Dinner Rolls
Q: Why didn’t my dough rise?
A: Check yeast freshness (test in warm water with a pinch of sugar—it should foam in 5 minutes). Ensure water is 100–110°F and the rising spot is warm and draft-free.
Q: Can I use whole wheat flour?
A: Yes, but substitute only 1–1.5 cups for all-purpose flour to maintain fluffiness. Whole wheat absorbs more water, so add 1–2 tbsp extra water if needed.
Q: Can I make these ahead of time?
A: Yes! Shape rolls, cover, and refrigerate after the first rise. Let them come to room temperature and complete the second rise before baking. Or, bake and freeze, then reheat at 300°F for 5–10 minutes.
Q: Can I make smaller or larger rolls?
A: Absolutely! For smaller rolls, divide into 16–18 pieces (adjust baking time to 12–15 minutes). For larger rolls, divide into 8–10 pieces (bake 18–22 minutes).
Q: How do I store leftovers?
A: Store in an airtight container at room temperature for 3 days or freeze in a zip-top bag for up to 1 month. Reheat in a 300°F oven or microwave with a damp paper towel.
Q: Can I add flavors?
A: Yes! Mix in 1 tbsp dried herbs (rosemary, thyme) or ¼ cup grated cheese to the dough. Brush with garlic butter post-baking for a savory twist.
💡 Tips for Perfect Rolls
- Test Yeast: Always check yeast activity before mixing to avoid flat dough.
- Warm Rising Spot: Use an oven with the light on or a sunny windowsill. Pair with our DIY fragrance spray to keep your kitchen smelling fresh during prep!
- Don’t Over-Knead: Stop when dough is smooth and springs back slightly to keep rolls tender.
- Butter Generously: Brush rolls twice—before and after baking—for extra flavor and shine.
- Eco-Friendly Bonus: Use reusable towels for covering dough and compost any flour scraps. Try our pistachio shell powder for garden-inspired baking cleanup.
- Check Flame Color: If using a gas oven, ensure a blue flame for efficient baking, as per our stove maintenance guide.
- Serve Creatively: Pair with our pickled watermelon for a sweet-tangy contrast or use to sandwich leftover cranberry chestnut stuffing from the video.
🌟 Why You’ll Love These Rolls
These Amish dinner rolls are more than bread—they’re a warm, nostalgic hug on your plate. Their fluffy texture and buttery flavor make them a crowd-pleaser, perfect for soaking up gravies or slathering with jam. Easy enough for beginners yet impressive for seasoned bakers, they’ll have friends raving about your table, just like they love your pest-free home or sparkling bathroom from our other hacks. With simple ingredients and a reliable method, these rolls are a must for any meal.
Ready to bake bread that steals the show? Share your roll-making tips below or explore our other recipes, like roasted asparagus or DIY bathroom cleaner, for a complete home experience! 🥖
Note: Ensure yeast is fresh and water temperature is correct to avoid baking mishaps. Store properly to maintain freshness.