Amish Potatoe Rolls
- 3/4 C. water
- 2 1/4 tsp. active dry yeast
- 1/2 tsp. plus 1/3 C granulated sugar, divided
- 2 eggs
- 1 1/2 tsp. salt
- 6 Tbsp. unsalted butter, partially melted
- 1 C. unseasoned mashed potatoes
- 4 1/4 C. all-purpose flour
In a measuring cup, combine warm water (roughly 115 degrees), yeast and 1/2 tsp. granulated sugar. Allow yeast to proof. Meanwhile, in the bowl of a stand mixer, add remaining ingredients. With mixer on low, add yeast mixture. Slowly increasing speed to medium, continuing to mix until ingredients are well combined. Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location for 90 min. or doubled in size.
Prepare a 9x13 inch pan with parchment paper or lightly greased.
Divide dough into 16 equal portions. Shape into a ball, placing seam side down in prepared pan. Cover and allow rolls to rise for an additional 2 hours.
Preheat oven to 350. Bake rolls for 20 - 25 min. or until lightly browned. Serve immediately or at room temperature. Store remaining rolls in an airtight container for up to several days.
Note: Mashed potatoes may be seasoned with butter and cream or milk, omit any other flavorings or seasonings for the purpose of making these rolls.