Soft and Fluffy Amish Dinner Rolls Recipe

Why These Amish Dinner Rolls Are Worth Making

Some recipes just have soul. These rolls are one of them. They’re not just quick they’re reliable, warm, and filled with nostalgic flavor. Every time I serve these, the basket empties before the mains even hit the table.

• Soft and fluffy texture: Thanks to a double rise and perfect flour ratio.
• Quick yeast method: No long fermenting just proof, mix, knead, rise, bake.
• Golden buttery top: Brushed with melted butter for that signature shine and flavor.
• Simple pantry ingredients: Everything you need is likely already in your kitchen.
• Perfect with everything: From savory dinners to sweet breakfasts, these rolls shine in any setting.

Step by Step Guide to Making Amish Dinner Rolls

This recipe is designed to be failproof even if you’re new to working with yeast. Here’s my exact process to get these rolls pillowy and golden every time.

Ingredients

• 1 cup warm water (110°F)
• 2 ¼ teaspoons dry yeast
• ½ cup granulated sugar
• ¼ cup vegetable oil
• 1 egg
• 1 teaspoon salt
• 3 ½ cups all purpose flour
• 2 tablespoons melted butter (for brushing)

Directions

1: Activate the Yeast

• In a large bowl, dissolve yeast in warm water (110°F is ideal).
• Let it sit for 5 minutes until frothy and bubbly this means your yeast is active and ready to rise.

2: Mix the Dough

• Add sugar, vegetable oil, egg, and salt to the yeast mixture and stir well to combine.
• Gradually add flour one cup at a time, mixing after each addition until a soft dough begins to form.

3: Knead and Rest

• Turn the dough out onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.

4: Shape the Rolls

• Once risen, punch down the dough gently and divide it into 12 equal pieces.
• Roll each piece into a ball and arrange in a greased baking dish, leaving a little space between each for spreading.

5: Final Rise and Bake

• Cover the shaped rolls and let them rise for another 30 minutes until puffy.
• Preheat your oven to 375°F (190°C).
• Brush each roll generously with melted butter before baking.
• Bake for 15 to 20 minutes or until the tops are golden brown and the kitchen smells like home.

6: Serve and Savor

• Let cool slightly and serve warm. They’re delicious with butter, jam, or used to mop up sauces and gravies.

Chef’s Notes and Rolling Tips

There’s something calming about working dough by hand. Still, getting the most out of this recipe depends on a few simple techniques I’ve honed over the years.

• Use the right water temp: 110°F is your sweet spot. Too hot, and you’ll kill the yeast. Too cool, and it won’t activate.
• Don’t skimp on kneading: This step develops gluten for that signature fluffy structure.
• Flour gradually: You may not need all 3 ½ cups use just enough until the dough is soft and manageable.
• Butter is your friend: Don’t be shy with that post bake brush it keeps them soft and gives a gorgeous sheen.

How to Make Amish Dinner Rolls Unforgettable

I’ve made these rolls dozens of times, and each batch is an opportunity to elevate them just a little more. Here’s how to level up your dinner rolls with minimal effort.

Flavor Boost Ideas

• Honey Butter Glaze: Mix melted butter with a tablespoon of honey and brush on right out of the oven.
• Garlic Herb Infusion: Add minced garlic and chopped rosemary or parsley to the melted butter before brushing.
• Cheese Topped: Sprinkle grated cheddar or parmesan over the rolls in the last 5 minutes of baking.

Serving Suggestions

• Holiday Table: These are a must have for Thanksgiving, Christmas, or Easter feasts.
• Mini Sandwiches: Slice and stuff with leftover turkey, ham, or even crispy chicken strips for next level sliders.
• Breakfast Rolls: Enjoy split and toasted with a slather of Amish peanut butter spread for a sweet start to your morning.

Creative Variations for Amish Dinner Rolls

Sweet vs. Savory Twists

The beauty of these Amish dinner rolls is their flexibility sweet or savory, they hold up beautifully. Here are some of my go to variations when I want to switch things up:

• Sweet Cinnamon Butter Rolls: Add ½ teaspoon of cinnamon to the dough and brush with melted cinnamon honey butter after baking. Perfect for holiday breakfasts.
• Cheesy Herb Rolls: Stir shredded cheddar and dried herbs like thyme or rosemary into the dough before shaping.
• Everything Bagel Rolls: Before baking, brush with egg wash and sprinkle with everything bagel seasoning for a bold, savory twist.
• Orange Honey Rolls: Add a teaspoon of orange zest to the dough and glaze with warm honey butter for a citrusy finish.

Milk vs. Water in Rolls

While this recipe uses warm water, many bakers ask if milk could make it richer. Here’s a quick breakdown to help you decide:

Batch Baking for Special Occasions

I often bake these for large gatherings, and with a bit of planning, they’re incredibly convenient for feeding a crowd.

• Double or triple the recipe: Just make sure you have enough baking pans ready to go. Let each batch rise separately.
• Par bake and freeze: Bake the rolls for 10 minutes, let cool, and freeze. Finish baking the day you serve them about 8-10 minutes more.
• Make and shape in advance: Shape the dough into rolls, refrigerate overnight, then allow to come to room temperature and rise before baking.

Calories and Nutrition (Per Roll)

• Calories: 190
• Total Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Sugar: 6g
• Protein: 4g
• Sodium: 210mg
• Fiber: 1g