Who doesn’t love soft squishy buns?
Here is a great recipe for an Amish style potato roll. No you don’t have to wear a long dress or have a beard without a mustache, and you don’t have to be named Yoder to make these….
Want to make these by hand, follow the procedure in my “Bread” post.
Here is what you’ll need
Hey look, there really are ‘taters in those rolls!
Get those potatoes cooked. You can either peel and boil them, or bake them in the microwave. I chose the microwave, I’m all about easy.
First stab that potato
and pop it in the microwave. Cook until fully cooked and very soft.
Cook and let cool. Remove all skin and mash it up in a bowl
now measure out 1 cup
dissolve the yeast in the warm water, then add the rest of the ingrediets
Mix to form a nice soft, but not too sticky dough. You may need to add a bit more flour. Knead until smooth and elastic, around 10 minutes.
Pop into greased bowl and flip over, cover with plastic wrap and let rise until double in bulk.
When risen, turn out onto floured surface, and divide in half.
Pat each half into a circle
and divide this circle into 8 pieces. This will help you get the rolls a more uniform size.
and roll each piece into a smooth ball.
Look at me multitasking, skill I tell ya, skill!
and place the rolls in a greased pan. There are enough rolls to fill a 9x 13 pan, or if you are cooking a big holiday meal and your pan is being used for something else, you can use your round cake pans too!
Now place them in a warm place to rise. My oven has a cool “proofing” function, makes things a lot faster, but on the counter works just fine.
Let them rise until they fill the pan and rise to the edge. Preheat the oven to 350 degrees.
bake in the preheated oven for 20-25 minutes.
Oh the smell of fresh bread……
Got some butter? I smeared butter all over them while they were hot, who doesn’t love shiny buns?
Want some? MAKE YOUR OWN!
- 3/4 cup lukewarm water
- 2 1/2 teaspoons yeast (1 packet)
- 2 eggs
- 6 tablespoons soft butter
- 1/3 cup sugar
- 1 cup cooked mashed potato
- 1 1/2 teaspoons salt
- 4-5 cups all purpose flour