Amish Potato Rolls (Make-Ahead Recipe)

Amish Potato Rolls (Make-Ahead Recipe)

2 large eggs
⅓ cup sugar
2 teaspoons salt
6 tablespoons softened butter
1 cup mashed potatoes, lightly packed (Use leftover mashed potatoes, unseasoned instant mashed potatoes, or mash about 1 reasonably large baking potato with a little milk. If your leftover mashed potatoes are on the saltier side, reduce the salt in the dough by a ¼ teaspoon.)
2½ teaspoons instant yeast or active dry yeast
¾ cup lukewarm water (if you boiled a potato for the rolls, use this water - otherwise lukewarm tap water is fine)
4¼ cups all purpose flour

  • Mix all ingredients together, preferably in a stand mixer with a dough hook. You can also mix and knead by hand, or use a bread machine. The dough will be quite sticky.
  • Spray a medium mixing bowl with nonstick cooking spray or olive oil. Put your dough in the bowl, and lightly spray the top of the dough as well. Cover with plastic wrap and refrigerate overnight, or up to 24 hours.
  • About 2 hours before you want to bake the rolls (about 2½ hours before you want to serve them), pull the dough from the refrigerator. Form it into 24 equally sized rolls, if you want the rolls on the smaller side, or 16 rolls for a bigger size. Spray a 9 x 13 inch baking dish with nonstick cooking spray, and place the rolls in the dish. Cover the dish loosely with plastic wrap and set in a warm spot in your kitchen to rise. Let rolls rise until very puffy, about two hours.

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