Why This Recipe Works
Amish dinner rolls are beloved for their tender crumb, subtle sweetness, and pillowy softness. The secret lies in the yeast activation, gentle kneading, and two rises that build structure without toughness. Brushing with melted butter before and after baking adds a moist, golden crust.
Ingredients Breakdown
- 1 cup warm water (110°F / 43°C): The temperature activates the yeast but doesn’t kill it. Too hot and the yeast dies; too cold and it won’t activate.
- 2 ¼ teaspoons active dry yeast (1 packet): This is the rising agent that ferments the dough and creates those light airy pockets inside.
- ½ cup granulated sugar: Adds a subtle sweetness and also feeds the yeast, helping it to bloom.
- ¼ cup vegetable oil: Adds moisture and tenderness to the rolls without overpowering flavor. You can substitute with melted butter for richer flavor.
- 1 large egg: Adds richness, structure, and helps with browning of the crust.
- 1 teaspoon salt: Enhances flavor and controls yeast activity.
- 3 ½ cups all-purpose flour: Provides the gluten needed for structure. Add more flour as needed during kneading if dough is sticky.
- 2 tablespoons melted butter (for brushing): Brushing the tops both before and after baking gives a shiny golden finish and a soft crust.
Equipment Needed
- Large mixing bowl
- Whisk or fork
- Wooden spoon or dough scraper
- Measuring cups and spoons
- Baking dish or sheet pan
- Clean kitchen towel or plastic wrap
- Pastry brush
Step-by-Step Instructions with Tips
1. Activate the Yeast
- Pour 1 cup warm water into a large bowl. Check the temperature with a thermometer (110°F is ideal).
- Sprinkle 2 ¼ teaspoons yeast evenly over the surface of the water. Do not stir yet.
- Let sit undisturbed for 5 minutes. The yeast should dissolve and start bubbling, creating a foamy layer on top. This indicates the yeast is alive and active.
- Tip: If no foam forms, your yeast may be expired or water temperature was off. Try again for best results.
2. Mix the Dough
- To the foamy yeast mixture, add ½ cup sugar, ¼ cup vegetable oil, 1 beaten egg, and 1 teaspoon salt. Whisk or stir gently until combined.
- Gradually add 3 ½ cups all-purpose flour, about 1 cup at a time, stirring with a wooden spoon or dough scraper after each addition. The dough will start to pull away from the sides of the bowl but remain soft.
- Tip: The dough should be slightly tacky but not overly sticky. If it’s too sticky, add flour a tablespoon at a time; if too dry, add a splash of warm water.
3. Knead the Dough
- Lightly flour your countertop or work surface. Turn the dough out.
- Using the heels of your hands, knead the dough by pushing it away from you, folding it over, and repeating. Rotate the dough as you knead to develop the gluten evenly.
- Knead for about 5 to 7 minutes until the dough feels smooth, elastic, and slightly tacky but not sticky.
- To test readiness, press a finger into the dough; it should spring back slowly.
- Tip: Proper kneading is crucial. Under-kneaded dough will be dense; over-kneaded dough can be tough.
4. First Rise (Bulk Fermentation)
- Lightly grease a large bowl with oil or cooking spray. Place the dough inside and turn it once to coat all sides with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap to trap moisture.
- Place the bowl in a warm, draft-free spot (like inside your oven with just the light on or near a warm window).
- Let the dough rise until doubled in size, about 1 hour.
- Tip: The dough should look puffy and feel light to the touch when it’s ready.
5. Shape the Rolls
- Gently punch down the risen dough to release built-up gases. Be gentle to keep some air in the dough.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 12 equal portions using a dough scraper or knife.
- Roll each portion into a tight, smooth ball by cupping your hand over the dough and rolling in a circular motion.
- Place the rolls in a greased 9×13-inch baking dish or on a baking sheet, spaced evenly with a little gap for spreading.
- Tip: Don’t worry if the rolls aren’t perfectly round; rustic shapes add charm.
6. Second Rise (Proofing)
- Cover the rolls loosely with a kitchen towel or plastic wrap.
- Let rise in a warm place for about 30 minutes, or until the rolls look puffy and almost doubled.
- Meanwhile, preheat the oven to 375°F (190°C).
- Tip: Avoid rushing the second rise—it’s essential for soft, airy rolls.
7. Bake the Rolls
- Just before baking, brush the tops generously with melted butter. This adds flavor and promotes golden browning.
- Place the baking dish in the preheated oven.
- Bake for 15-20 minutes until the tops are golden brown and the rolls sound hollow when tapped lightly.
- If tops brown too quickly, tent loosely with foil to prevent burning.
- Tip: Keep an eye on the rolls starting around 15 minutes to avoid overbaking.
8. Finish and Serve
- Remove the rolls from the oven and immediately brush again with melted butter for a shiny, soft crust.
- Let cool in the pan for 5-10 minutes before transferring to a wire rack or serving plate.
- Serve warm with butter, honey, jam, or alongside your favorite dishes.
- Tip: These rolls are best eaten the same day but can be stored in an airtight container for 2-3 days or frozen for longer storage.
Additional Tips & Variations
- Flour substitutions: You can replace up to half of the all-purpose flour with bread flour for extra chewiness.
- Sweetness level: Adjust sugar slightly to your taste; Amish rolls are mildly sweet, not sugary.
- Add-ins: For a twist, add herbs like rosemary or thyme to the dough, or brush tops with garlic butter before baking.
- Storage: To keep rolls soft, store with a slice of bread in an airtight container; the bread helps retain moisture.
With patience and these detailed steps, you’ll bake Amish dinner rolls that are soft, fluffy, and utterly irresistible. They’ll be the star at any meal and perfect for making sandwiches, sliders, or simply enjoying fresh out of the oven.