Amish Potato Rolls

From: Bakechef

On Nov 9, 2009

Probably the best roll recipe that I have ever made, I made the recipe as written. I may try to knead the dough next time, I think that I would enjoy the texture a bit more. As written with no kneading the texture is very tender. I boiled potatoes and used those and used the starchy water that they were cooked in for the water in the recipe. These were excellent the next day, a quality that I have never had from another roll recipe. This one is a keeper, I may try to make loaves out of it too. I may try oil or butter instead of shortening next time, just because of the trans fat issue.

From: Pat6456

On Dec 5, 2008

Have made these several times now - they are great! I've made them into "hamburger" roll size for sandwiches, dinner rolls, and even took part of the dough and put into a loaf pan for bread - always taste wonderful and have a nice light texture. I use the water I cooked the potatoes in for the warm water - great recipe.

From: Chef Carol Kay

On Nov 2, 2007

This is a good recipe. I needed to use about a cup extra of flour, abd it was still a stickier dough than I am use to. However, my family adored these and thought they were great. I was sceptical when it said they were even better the nexted day.However, when I woke up this morning, remembering that comment, I had a roll for my breakfast, and it was indeed better than last night. Thank you for posting this recipe.

From: LonghornMama

On Dec 25, 2008

Fantastic! Used leftover Mom's Mashed Potatoes which worked great. Served with honey butter though they were wonderful plain. Used butter instead of Crisco. Leftovers kept well. Great recipe! Thanks for sharing!