As a chef who’s spent countless hours perfecting doughs, these Amish dinner rolls are a personal favorite. They’re soft, slightly sweet, and rise up light as air with a golden top and fluffy crumb that practically melts in your mouth. Whether you’re cooking for a holiday table or a cozy family meal, this recipe delivers every time.
“You haven’t truly experienced homemade bread until you’ve pulled a warm Amish dinner roll straight from the oven.” – @RollRespectfully
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.
“They’re sweet, buttery, and cloud soft. These rolls never even make it to leftovers.” – @BreadBasketLover
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.
For an unbeatable spread, serve these rolls with something hearty like layered minced meat and potato bake or enjoy them alongside a warm bowl of vegetable soup.
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.
“Brushed with honey butter and sprinkled with rosemary these rolls are bakery quality without the bakery.” – @KneadAndFeed
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.
Try serving these with a spread of butter piped cookies or a drizzle of maple syrup for an unexpected sweet and savory combo.
“With a few tweaks, one dough turns into endless flavor profiles. It’s my favorite kind of recipe adaptable and always rewarding.” – @FromScratchChef
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:
| Liquid | Texture | Flavor | Result |
|---|---|---|---|
| Warm Water | Lighter, airier | Clean, slightly sweet | Traditional Amish texture |
| Warm Milk | Richer, softer crumb | Deeper dairy flavor | More indulgent, similar to milk brioche |
Either choice delivers a great result, but if you’re after a richer finish, try our milk bread recipe it’s legendary.
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.
Pair a big basket of these with pumpkin cinnamon donuts and you’ve got a fall feast starter that wows every time.
Calories and Nutrition (Per Roll)
- Calories: 190
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Sugar: 6g
- Protein: 4g
- Sodium: 210mg
- Fiber: 1g
“At just 190 calories each, these rolls offer the perfect balance of indulgence and simplicity.” – @CarbsAndComfort
Serving Ideas to Make the Most of Your Amish Dinner Rolls
Perfect Pairings for Every Meal
Amish dinner rolls are not just for dinner they’re the ultimate multitasker in any kitchen. Their tender crumb and slightly sweet flavor make them a perfect complement to almost any dish, from breakfast to supper.
- Hearty Stews: Pair these with a warm bowl of vegetable soup or cheesy cowboy soup to soak up every savory bite.
- Classic Comfort Meals: Serve alongside minced meat and potato bake or a hearty casserole for a filling dinner.
- Southern Style Breakfast: Toasted and slathered with butter and a side of scrambled eggs or egg muffins.
- Mini Sandwiches: Stuff with roasted turkey, cranberry sauce, and a smear of mayo for holiday leftover sliders.
“A fresh batch of Amish rolls turns even a simple bowl of soup into a feast.” – @MealMadeHome
Sweet Applications You’ll Love
If you haven’t tried using Amish dinner rolls for sweet recipes, you’re seriously missing out. Their subtly sweet flavor and soft texture make them perfect for transforming into desserts and snacks.
- French Toast Bake: Tear up day old rolls and bake them with eggs, milk, cinnamon, and sugar for a decadent breakfast casserole.
- Cream Stuffed Rolls: Slice them open and fill with vanilla pastry cream or sweetened whipped cream, then dust with powdered sugar.
- Mini Bread Pudding: Use chopped rolls as the base of a simple bread pudding just like our technique in the milk custard rice cake dessert.
- Jam Filled Rolls: Spread with strawberry or apricot jam, top with sliced fruit, and broil for a few seconds for a caramelized treat.
“These rolls are sweet enough to play both sides savory dinner heroes or dessert ready bases.” – @TwistTheBun
Expert Baking Tips to Ensure Success
What I Learned From Repeating This Recipe 100+ Times
As a chef, I live and breathe dough and let me tell you, no two batches are exactly alike. But after baking these rolls for years, here are the tips that make all the difference:
- Let your dough tell you when it’s ready: Don’t rely on the clock. A properly kneaded dough will be soft, smooth, and spring back when poked.
- Always test your yeast: If your yeast doesn’t foam in the water and sugar, toss it and start over. Fresh yeast is key.
- Flour humidity affects everything: If your kitchen is dry, your dough may need slightly less flour. In humid weather, you might need more.
- Don’t rush the rise: A longer first rise builds more flavor. You can even refrigerate the dough overnight after the first rise for added depth.
Want to explore another no fail bread? Try our 10 minute skillet bread recipe perfect for quick dinners without an oven.
“The dough is alive. Learn to read it, not just the recipe.” – @HandsInTheDough
Visual Guide to Amish Dinner Rolls: Rise, Bake, Serve
Let’s break it down visually. Here’s what your roll journey should look like at each major stage:
| Stage | What You Should See | Tips |
|---|---|---|
| After Kneading | Soft, smooth dough that springs back when poked | Use the “windowpane” test to check gluten development |
| After First Rise | Doubled in size, airy, and domed on top | Lightly oil your bowl to prevent sticking |
| Shaped Rolls | Evenly shaped, smooth tops, placed with room to expand | Keep them consistent in size for even baking |
| After Second Rise | Nearly doubled again, visibly puffed and soft | Gently press one roll it should spring back slowly |
| Baked Rolls | Golden brown on top, fluffy white interior | Tap the bottom of a roll it should sound hollow |
“If you treat each step with care, you’ll get bakery level rolls in your own kitchen.” – @ProofingPerfection
Storing and Reheating Amish Dinner Rolls
Short Term Storage
- Room Temperature: Keep in an airtight container or bread box for up to 3 days.
- Reheat: Wrap in foil and warm in a 300°F (150°C) oven for 5-7 minutes for that fresh from the oven feel.
Freezing Instructions
Planning ahead? These rolls are freezer champs.
- After Baking: Let cool completely, then place in zip top freezer bags. They keep for up to 2 months.
- Reheating: Thaw at room temperature, then warm in the oven or microwave for 10-15 seconds per roll.
- Unbaked Method: Freeze shaped rolls after the second rise. Thaw and bake as usual.
Try pairing frozen, reheated rolls with comforting make ahead meals like our chicken and yellow rice it’s a cozy, freezer friendly favorite.
“Bake once, eat many times. These rolls were made for meal prep and freezer life.” – @BatchBakerQueen
Creative Uses for Leftover Rolls
Don’t toss your leftovers transform them into something amazing:
- Homemade Croutons: Cube and bake with olive oil and herbs until crispy. Great for topping salads and soups.
- Roll Sandwich Skewers: Slice and layer with cheese, veggies, and deli meats on toothpicks for fun party bites.
- Bread Crumb Base: Dry out leftover rolls and blitz them into fine breadcrumbs for coating chicken strips or veggie patties.
- Mini Garlic Toast: Split, toast, and brush with garlic butter for a quick side dish.
“Leftover doesn’t mean second best it means getting even more delicious meals from your bake.” – @NoRollWasted
Frequently Asked Questions About Amish Dinner Rolls
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast reduce the amount slightly to about 2 teaspoons, and mix it directly with the dry ingredients instead of proofing.
Why are my rolls not rising properly?
This usually happens if the yeast is expired or the water is too hot or too cold. Always test your yeast and aim for 110°F water for best results.
Can I substitute the sugar with honey?
Yes! Honey adds a wonderful depth of flavor. Use ¼ cup honey in place of ½ cup sugar and slightly reduce the liquid by a tablespoon.
What if my dough is too sticky?
Add flour gradually, a tablespoon at a time, until the dough is soft but not sticky. Avoid adding too much flour to keep them light and fluffy.
How long do these rolls stay fresh?
Stored in an airtight container, they stay soft for 2-3 days. For longer storage, freeze after baking and reheat as needed.
Can I use butter instead of oil in the dough?
You can! Melted unsalted butter can replace vegetable oil 1:1. It adds richness and a slightly different flavor that’s equally delicious.
Can I make them dairy free?
Yes, use oil instead of butter for brushing and avoid milk based glazes. The result will still be soft and flavorful.
“One batch of these and your house will smell like a country kitchen warm, inviting, and absolutely irresistible.” – @ButterRollBoss