Amish Potato Dinner Rolls

These Amish potato dinner rolls are soft, fluffy, and full of buttery sweetness for a unique flavor. Thanks to the potato starch, they stay fresh and tender for up to a week, so I often make a big batch to last for days. The best part is that you only need a few simple ingredients you probably already have in your kitchen, making this the perfect side dish for holiday meals.

I love baking bread, and the holidays like Thanksgiving and Christmas always give me the perfect excuse to do it. It is so cozy pulling a warm loaf out of the oven and serving it next to all the classic dishes, right? I usually make a batch of homemade brioche bread and Amish white bread, and my family lights up when they walk in and smell it baking. They know the party is on when I have fresh bread cooling on the counter.

For these Amish potato dinner rolls, I use simple ingredients like butter, all-purpose flour, mashed potatoes, salt, and eggs. What I love is that they taste even better the next day if you leave them at room temperature. The potato starch keeps these rolls soft and tender for up to a week, which makes them perfect for baking ahead. If you want a faster option, you can also check out my 30 minute dinner rolls recipe.

Why you will love this recipe

• Soft and fluffy texture: I love how the mashed potatoes make these rolls so tender and airy. They stay that way for days, which makes them perfect for holiday meals or even just a weeknight dinner.
• Simple ingredients I always have: Butter, flour, eggs, sugar, and mashed potatoes come together so easily in this recipe. I never need anything extra to bake a batch of soft dinner rolls.
• Delicious flavor that lasts: Thanks to the potato starch, the rolls stay fresh and soft for up to a week. They taste just as good the next day, which means I can bake ahead and still enjoy fluffy rolls all week long.
• Perfect for family gatherings: These rolls are a must for my Thanksgiving and Christmas tables, but I also bake them for birthdays and Sunday dinners.

What you will need

• Warm water: I heat the water to about 115°F so the yeast activates properly. It should feel warm but not hot.
• Instant yeast: I usually use instant yeast, but active dry yeast also works well. Both give the rolls a great rise.
• Sugar: I add granulated sugar to feed the yeast and give the rolls a light sweetness.
• All purpose flour: I like using King Arthur Flour because it gives me consistent results. Any good quality all-purpose flour will work.
• Creamy mashed potatoes: I make sure the mashed potatoes are plain with no seasoning.
• Salt: I add salt to bring out the flavor in the dough.
• Eggs: I use large eggs at room temperature so they mix evenly into the dough.
• Butter: I melt unsalted butter just enough so it blends easily.

How to make

1. Prep and combine: To start, I mix the lukewarm water, yeast, and a little sugar in a large bowl and set it aside to proof. Then, using the dough hook in my stand mixer, I add the rest of the sugar, mashed potatoes, flour, butter, eggs, and salt, and mix on low until everything comes together.

2. Mix and let it rise: After adding the yeast mixture to the bowl, I turn the mixer to medium and let it work until a soft dough forms. Then I transfer the dough to a large greased bowl, cover it with plastic wrap, and let it rise in a warm, dry place for about 90 minutes until it doubles in size.

3. Let it rise again: I grease a 9×13 baking pan with nonstick spray and divide the dough into 16 equal pieces. Then I roll them into balls, place them in the pan, cover loosely with plastic wrap, and let them rise for about two hours in a warm, dark spot.

4. Bake and serve: I preheat the oven to 350°F, remove the plastic wrap, and bake the rolls for 20 to 25 minutes until the tops are golden brown. Finally, I serve them warm with a little butter on the side.

Expert tip

Keep potatoes plain

The best expert tip I can share for Amish potato dinner rolls is to use plain mashed potatoes with no butter, milk, or seasoning added. The potato starch is what keeps the rolls tender and soft for days, and extra ingredients can change the texture of the dough.

More tips to consider:

• This recipe is a great way for me to use up leftover mashed potatoes. It saves time and tastes wonderful in the rolls.
• The rise time always depends on the temperature and moisture in my kitchen. Sometimes it takes a little longer, so I just keep an eye on the dough.
• If I want the rolls less sweet, I use only half a cup of sugar. They still come out soft and delicious.
• Potato flakes also work in place of mashed potatoes. I just make sure they are rehydrated before adding them to the dough.
• For round rolls that are browned all over, I place them further apart in a larger pan. This gives them space to bake evenly.
• If the dough feels too sticky, I add a little more flour until it is easy to work with. It makes shaping much simpler.

Recipe variations:

• Bread machine: I sometimes use my bread machine and let it run through the dough cycle. It makes the process easier and saves me time.
• Milky: I swap the water for 3/4 cup of milk when I want the buns softer and creamier. It adds a gentle richness to the dough.
• Add cinnamon: I mix in about 2 teaspoons of cinnamon and 1/4 cup of sugar to turn these into sweet cinnamon rolls. They smell amazing while baking.
• Sweet potatoes: I replace the 1 cup of mashed potatoes with 1 cup of mashed sweet potatoes. This makes the rolls naturally sweeter with a pretty golden color.
• Spicy rolls: I add 1 teaspoon of red pepper flakes or a tablespoon of jalapeno juice to the dough. It gives the rolls a fun spicy twist.

Serving suggestions

At family dinners, these Amish potato dinner rolls never last long. I remember making them alongside a big pot of Instant Pot Pork Stew, and my kids used the rolls to scoop up the soup instead of their spoons. For birthday parties, I turn them into little sliders with pulled oven baked chicken breasts or Instant Pot ham, and they are always the first thing the cousins grab from the table.

On colder weekends, I bake a pan of rolls to serve with Mexican beef stew or a slow simmered lamb stew, and everyone goes back for seconds. Around the holidays, I have even turned them into dessert by frosting them with cream cheese frosting, and the kids love decorating their own roll like it is a cupcake.

How to store leftovers:

• Store: These dinner rolls stay soft and fresh for up to a week in an airtight container. I keep them either on the counter or in the fridge, and they hold up great.
• Freeze: I freeze the dough before baking or the baked rolls after they cool. I wrap them in plastic wrap, place them in a freezer bag, and they stay good for up to three months.
• Thaw: When I am ready to use them, I thaw the rolls overnight in the refrigerator. By the next day, they are ready to serve or reheat.
• Reheat: Once thawed, I warm them in the oven for about five minutes wrapped in foil. They come out soft and taste just like freshly baked rolls.

Frequently asked questions

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