13 Reviews of Amish Potato Rolls

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: Chef #559908

On Oct 29, 2007

Terrific recipe, easy and delicious! I made 26 4oz rolls. They are just beautiful. Thanks for sharing this one.

From: Hadice

On Nov 25, 2007

So, I made these WAY too big and didn't let them rise close enough together, but it didn't matter! These are the best rolls I have ever made! Delicious. The potatoes added a great flavor undertone and kept these rolls nice and soft. Used to make turkey sandwiches the day after Thanksgiving. A really big hit with both me and DH. Just remember, you have to place these closer together on the pan if you want them to rise up and not out!

From: FOREVER YOUNG

On Apr 29, 2007

I think I died and went to heaven. My sister, husband and I sat around and just chowed down on these rolls with butter!!! they are so airy and light. This is my new fav roll recipe. I wasn't sure if they were going to come out or not but I was not disappointed at all. A TEN STAR RATING, CUDO'S TO YOU!!

From: M. Jane

On Nov 10, 2008

I halved this recipe to go along with split pea soup and everyone raved about the rolls. I put them in a 9x13 pan and used butter instead of crisco, 3 eggs (since 2 1/2's a bit difficult), and used olive oil in the pan and on my hands. Dough was a bit sticky but turned out light and fluffy a bit of sticking to the roof of my mouth but less so the second day. I probably needed to add more than 4 cups of flour at the beginning. SUPER YUMMY--very much like challah bread. Will definitely make again.

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!

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: Buster's friend

On Nov 28, 2007

I used lard(per the King Arthur recipe) instead of Crisco & let my bread machine do the mixing (me keeping a watchful eye as I added flour to get nice elasticity). They were awesome! I packed them into a big lasagne pan & baked - these were outstanding pullaparts! Not a one leftover & guests requested these to be included in their take home bags! Thank you, homegirl, for a great recipe!

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: YungB

On Jun 6, 2008

The dough was difficult to work with for me. The rolls; however, came out soft and tender and very flavorful. Great recipe.