Even though I saw it coming, I was still shocked when it failed to perform and I just wasn’t ready to give up on my dear friend. After some research online, I decided to try my hand at being a mechanic with some replacement parts but in the end, was unsuccessful at bringing my beloved back to life. I guess there is a reason I wasn’t a mechanic.
I’ll be honest. My mourning phase lasted about 5 minutes before I jumped in front of my computer and started shopping for my new mixer. Two days later, this gorgeous KitchenAid 8 qt Commercial mixer arrived on my front porch. She is amazing! Quiet as a mouse, huge bowl capacity and a motor that doesn’t even blink at my double batches of dough.
Amish Potato Rolls Video
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Amish Potato Rolls – Dinner Roll Recipe
- Prep Time: 180 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 16 large rolls 1x
- Category: Side dish
- Method: Baked
- Cuisine: American
Description
This is the dinner roll recipe you have been looking for! Super soft, dense and stay that way for days.
Ingredients
- 1 1/4 C warm water
- 1/4 C milk
- 1 package yeast
- 1/3 C sugar
- 2 eggs
- 6 Tb softened butter
- 1 1/2 tsp salt
- 2/3 C potato flakes
- 4 1/4 C flour
Instructions
- In the bowl of your mixer, combine the warm water, milk, yeast and sugar. Allow yeast to proof.
- Add the remaining ingredients and mix on low until the dough forms and is well kneaded, about 5 minutes. Remove the dough hook, cover the bowl and allow to rise until doubled in size, about 90 minutes.
- Divide the dough into 16 equal portions and roll them into tight balls. Place them on a lightly greased 9×13 inch glass pan, cover and allow them to rise until doubled, about 90 minutes.
- Preheat oven to 350 degrees. Bake for 25 minutes, until light brown. Leftover rolls can be stored in an airtight container for several days.
Notes
You can double the recipe and bake them on a half sheet pan.
Nutrition
- Serving Size: 1 roll
- Calories: 194
- Sugar: 4 g
- Sodium: 243 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 23 mg
Keywords: easy dinner roll recipe
I am looking forward to trying this recipe this week. I’d like to use my potato flakes, as you did. Do you have a good water to potato ratio? Can I simply add the flakes and the water, or would I need to make up the potatoes first? Thanks so much for your online efforts! You’re making dinner better, one kitchen at a time. 🙂
Diana
Diana – I made them just like the box instructed me to, except I didn’t add the butter or salt to the potatoes. I think you need to prepare the potatoes first, or at least soak the flakes in very hot water to rehydrate them first. Good luck and thank you for your kind words -Carole
I didn’t see where it says to prepare the potatoes first
Hi Wanda! These older comments were from a different version of the instructions. It is the same recipe but instead of having to prepare the instant potatoes and mixing them in, I updated the recipe a few years ago so that all you have to do is mix the potato flakes in with the wet ingredients in your mixer.
Where do you find potato flakes ? Is that instant mashed potatoes
★★★★★
Yes it is!
Easy N delicious. Thank you so very much. I have short time memory. So short easy recipes are great
I love to bake. Thanks again.
I made these today. BEST.ROLLS.EVAH! Thank you so much for the recipe.
I couldn’t agree more Mindy!! So glad you enjoyed them as much as I do
Hi Carole, I can’t wait to try this! I was wondering what type of flour you use: all-purpose or bread flour ?
Lynn- they are addictive!! I use all purpose flour
Hi Carole! These Look so yummy! The potato flakes I have call for milk. Should I just add water and leave the milk out? Thank you!
Heather – make the potato flakes as instructed on the box, except for any seasoning. Hope you love them as much as we do! Carole
can you use riced potatoes?
I think that would be fine Michelle, but I would add enough milk to them so they have a mashed potato thickness. Just plain, riced potatoes would be too dry. -Carole
So I had never made bread in my adult life, and I happened upon your recipe when my mother decided she wanted me to bring rolls for Thanksgiving this year. To keep in line with her theme of “from scratch,” I decided to give it a whirl. These. are. divine.
Super easy to whip up, a little bit sweet but still yummy. They actually remind me of the bread they give you at Outback Steak House. I love this recipe and will definitely share it with all my friends!
Cheers!
Erinn- well, congrats on your first bread from scratch and I am thrilled you love these as much as I do
These look delicious! I plan on making a batch tomorrow morning, and I wanted to know if you brush egg on the tops of the rolls before baking?
Michelle- nope. Just stick to the recipe and you will be great. Come back and tell me how they turned out for you
Hi Carole, I just wanted to come back and tell you that the rolls were delicious! I found that the dough was a little too sticky with the amount of flour listed, so I added a little more and also oiled my hands when rolling the balls, and it worked out well. This recipe is definitely a keeper!
I’m so glad you loved them Michelle. Thanks for coming back and letting me know -Carole
I made these roll tonight and I hate to sound ignorant but how do you roll the dough into tight balls. My.dough was very spongy and sticky. I didn’t pot the dough onto a floured surface because I didn’t want to add more flour and have dry rolls. Should i have?. They look like they are rising fine but they are pinch rolls more-or-less. Lol. Thanks for your reply. I’m definitely not.a bread maker!
I do use a lightly floured counter when I am rolling the dough into balls. The dough should be a bit sticky and the little extra flour on the counter won’t make a difference. Good luck
Wondering if this is a wet dough or a pulls away from bowl dough ball dough….starting out really really wet…..adding more flour to ball stage but dont want to make hard rolls.
Hi Ava. It is a fairly soft dough and will not pull away from the sides of the bowl like a bread dough would. You want a softer dough so the rolls are tender and soft.
sounds wonderful but could you substitute another liquid for the eggs?
I’m afraid not on this one. Sorry!
Can you use real mash potatoes instead of flakes? We don’t really eat boxed or canned food unless I can it homemade. The recipe looks so yummy and would love to try if I could substitute the flakes?
Absolutely Marla. The recipe calls for prepared mashed potatoes which is what I usually use but if I don’t have any in hand, I will make them from the flakes. Let me know what you think after you try them
Can’t wait to try these! Silly question… How long did you let the yeast “proof”? Did you use one of the small square envelopes of yeast?
Tamara- you are looking for the yeast to get all bubbly, which takes about 3-4 minutes.
Coming from an Amish background and wanting to feed my family better, I bake bread two to three times a week. I usually make whole wheat potato bread, using leftover cooking water from making mashed potatoes. I just mix the potato flakes into the dry ingredients, and have never had an issue. If you want to just use flakes instead of making mashed potatoes, you could just add the amount of liquid called for to make the potatoes and throw the flakes in, because they’ll rehydrate just fine.
Awesome tip Anita! I will try that on Sunday when I make these again
We made these today for Christmas dinner. They were so delicious! Thanks for sharing your recipe!
So glad you loved them Annette and thank you so much for coming back and letting me know -Carole
Hi Carole, I have a recipe for potato rolls that a friend gave me. But, I always have trouble getting the rolls to rise. So, I’ll be trying your recipe to make rolls to accompany the rouladen I’ll be making for Valentine’s Day dinner. Wish me luck! 🙂
Good luck Carole! I’ve never had any trouble with these raising. They do take a little longer than normal rolls to rise but nothing major
When using real potatoes, would you prepare them as normal adding in the butter and milk and whipping them or would you just boil a couple potatoes and mash enough to make the 1 cup called for not adding anything to it? I’m wondering if by unseasoned you mean no salt and pepper or if it really needs to be unseasoned like nothing other than the pototo. Thanks!
Great question Carrie! I would prepare them as normal with the butter and milk but no seasoning. Please come back and let me know how they turn out for you! -Carole
Hi from France ! These are amazing ! I just baked them and tey didn’t last !! Thank you for the recipe ! I spent time with it because I wanted to convert the recipe in french measures so that it will be easyer next time ! I think I’ll try many of your recipes in the future !!
(sorry for my bad english)
Thanks so much Georgina for coming back and letting me know how you liked them.
I want to double the recipe for a gathering.
What would the time and temperature if I make double in a large disposable foil pan?
Thank you!
How many tsps. are in a package of yeast? I usually buy the jar? Looking forward to making these and freezing them like the Rhodes!!! Thanks!
Great question Lana! I also use yeast that I buy in bulk. 1 package = 2 1/4 tsp
Do you use instant yeast or active yeast?
Great question Becky! I use active dry yeast
I used Fleischmann’s bread machine yeast and they were perfect.
Thanks!
I applaud you for this recipe, I made these yesterday and they are the best darn rolls I have ever ate, my whole family loves them, def a keeper.
Thanks for giving the recipe a try Sonya! They are on our table for dinner tonight as well. Family favorite
Carole, I just wanted to thank you sincerely for what appears to be a wonderful roll recipe! My grandmother was a cook at CSU for years and she was well known for her yeast rolls, pies, doughnuts, etc. My absolute BIGGEST regret is that I was too young to understand the joy of cooking and never really learned recipes/techniques from watching her. I’m dying to ask people who have mastered yeast dough if they have any tips & pointers for people like me that are wanting to master yeast doughs! I cannot wait to try your recipe! I noticed that you mentioned you like the active yeast, but I’ve been buying the Red Star Platinum yeast packets (1/4 oz) and wonder if you have an absolute “go to” yeast that you love?
One other question…do you have a favorite roll recipe that can be used for Krautburgers (Think Runza restaurant). She was famous for those in our town! Me and my brand new 6QT KitchenAid are SO ready to get started and yours seems like a perfect place to start! God Bless, and thank you again for sharing!
What a great comment Cris! Both of my grandmothers were amazing cooks and bakers as well. It was such a part of who they were! I have had success with all types of yeast and really don’t prefer one over another. Please come back after you give these a try and let me know how it went. They are my favorite
I wished I could find a print link for your oat sandwich bread,i cant take my computer to the kitchen .
I will get a printable recipe up for that soon Terry!
I got that recipe updated for you Terry and you can now print it – Carole
Hi, I wanted to try making a large batch. I was wondering if I could just double the recipe, including the yeast, or if there were other measurements for a large batch?
I make a double batch every time I make these Sarah! Just double up everything and you will be fine
I think you have done a wonderful job posting and replying. I will try these soon.
Thanks Glemia! Come back and let me know how they turn out for you
These sound good but has any one tried to make them on a BBQ ? If so how did they turn out and any temp and time suggestions?
Thanks
I wish I could help you here Rachel, but I’ve never baked them inside a grill. If you try it, please come back and tell me the details -Carole
Super easy. Came out fluffy and delicious! Friends and family loved them!
★★★★★
So glad to hear it Sandra! Thanks for coming back to let me know.
Hi Carole, Stacey from Louisiana here! I was simply searching Pinterest for a good tip on freezing homemade dinner rolls for baking at a later time, and came across your post on DIY Rhodes Rolls. We love those darn little frozen balls so much, but I figured it would be so much cheaper just making my own, so thank you so much for that post! I wasn’t sure about when exactly to put the dough in the freezer, and you cleared that up for me! Anyhoo, I saw your link to this recipe, so of course I had to click on it, and what to my surprise was this recipe for potato rolls!! My grandmother used to make them when I was a kid, and it’s been so long that I completely forgot about them! I’m going gather up my ingredients tomorrow so I can get started on stocking my freezer for a big July 4th party next weekend. Forget Rhodes! I’ll take potato rolls instead!! I can’t wait to get started!
Your comment made my weekend Stacey 🙂 Thanks so much for your kind words and I’m so glad I could help you out! -Carole
Hi! I really want to try this recipe, it looks amazing. But I have a problem, I’m from Costa Rica, and I’m having problems with the yeast, I usually use instante dry yeast, not the active one. I was wondering how many grams or tbs do I have to use ? Please help me, I really want to try this recipe.
Hi Floryliz! You can use the same amount of instant dry yeast as it shows in the recipe and follow the same directions! Good luck -Carole
hi, i know this sounds silly but do you cook them in the glass pan.
Yep! If you don’t have a glass pan, you can use a metal one
These sound wonderful! Can’t wait to add them to my “things to try soon” list!
They are so amazing Sara! I make them every Sunday 🙂
Hi Carole- quick question, I am making these for a family who just had a little one a week ago who we are taking soup and rolls to tomorrow. Can I let the dough (rolled in balls in the baking pan) rise overnight in the fridge or on the counter?
Yes, you can let them rise overnight in the fridge but you will want to reduce the amount of yeast by about 1/3 and then be sure they are tightly covered.
i like to cook differnt etc. these are good things
I made these tonight and they turned out amazing!! I didn’t use dry active yeast, I used instant yeast and just omitted step one. When using instant yeast you do not need to proof the yeast. I also let my balled rolls rise for an additional 20 min before putting in oven! Amazing!!!! If I could send a picture of them I would.
Thank you so much for the recipe!
You are so welcome Jessica! These are still my all time favorite rolls. I even think they are better on day two 🙂
I seriously can not stop eating them and my husband is in love with them already!! I had whhat so ever, the measurements were perfect!! My dough wasnt too sticky or dry, absolutely perfect!!! I did it ALL by hand too!! I love your recipes!!
Meant I didn’t have any issues whatsoever! Lol ooops 😉
I want to try your rolls but have a question–can you use the dough cycle on the bread machine instead of using the mixer? I make bread every week and just use the dough cycle and then bake in the oven and was wondering if I could do the same with the rolls. Thank you and I cannot wait to try these!!
Absolutely Kathie!
Hi.I try this resip but need help please.
I would like to know 6 Tb = ? gr
Tb is short for tablespoons
yes tablespoons
I store my potato flakes in a big mason jar (I use them in place of breadcrumbs sometimes) and do not have the measurements for the mashed potato part….do you? Thank you kindly
I think it depends on the brand Patricia. Mine mixes equal parts hot water and potato flakes and then a few dashes of milk
Do these have a potato taste, or are the potatoes more for texture?
All for texture Anna. Great question!
If I do not have a stand mixer, can I use the regular hand mixer? Also, I would like to freeze some of the dough. Is it better to let the first rise occur and freeze prior to the dough ball rising stage. Thanks
Howdy Mary! Please don’t use a hand mixer….it will break 🙂 You can always mix it by hand. If you freeze some of it, do it after the first rise.
Hi Carole,
I made a half recipe two days ago and these were the best buns I’ve ever made! I bake a fair bit, but usually use my bread machine for bread and dough. This was quick and easy, even without a stand mixer (just kneaded the dough on a lightly floured counter for five minutes). Now I’ve got a full batch rising and might even share these ones… No promises though!
Thank you for the recipe. It’s definitely a keeper
I’m so glad Lesley! We are making them for our Easter dinner on Sunday 🙂
These have become my very favourite of all time and here I am on Mother’s Day (!) making them again. Just wanted to thank you again, they’re becoming my grandkids favourites too! lol
I also made them for a girls’ night a couple of weeks ago and they couldn’t believe I made them myself.
Happy Mother’s Day!
Happy Mother’s Day to you Lesley!
I am trying to go gluten free. Can I use gluten free flour and should the amount to use be the same amount as the all purpose flour in the recipe?
Hi Susan. I wish it was that simple of a substitution but the science of baking with gluten vs no gluten is tremendously different. You can try it but you will not have a similar result. I do have some gluten free baking recipes if you look in my “categories” section of my page and selected “gluten free”
I am wondering if I could refrigerate the dough for the second rise? At what point do you think I could freeze them?
Howdy Rachel! Great question. So good, in fact that I already made a post about freezing them 🙂 Here you go! https://www.mykitchenescapades.com/2014/08/diy-frozen-rhodes-rolls.html
Hi Carole,
I decided to try these tonight. The dough was very sticky with the amount of flour called for. I had to add quite a bit more flour. It raised nicely in the bowl, and the rolls did too. Waiting for the oven, once the meatloaf is done.
I think it might be because the mashed potatoes were still warm.
Glad they worked for you Sharon! There are many factors that influence dough, so flour amounts are always a guideline. The level of moisture of your mashed potatoes might also be different than mine.
What if you don’t have dough hook mixer? Thanks!
You can mix then by hand Lisa!
I just made these rolls. They are actually still rising for the second time, but based off of the raving comments and how they look, I know they are going to be good! My question is…how did you fit 16 rolls into a 9×13 pan? Did you really crunch them in there, or is there a trick up your sleeve?
Hey Nathan! I did cram them in there 🙂
I just came across your site on FB I love it. Can’t wait to try your Potatoe rolls. I have made bread and rolls for years and this is by far the easiest recipe I have ever found. Can’t wait to try them. Thank you, Carole!
So glad you stopped by Wilma and be sure to come back and let me know how they turn out.
Hi Carole, just love these rolls! Thank you for the recipe! My question is – Can you freeze this dough and bake later? I am in the middle of making a batch and was so careful to make the potatoes without milk for my dairy-free nephew and threw in the butter the recipe calls for:( I’m wondering if I can throw this batch in the freezer after I’ve put into balls and start another batch?
Hey there Debbie! I actually have a post all about freezing this very recipe. Check it out! https://www.mykitchenescapades.com/2014/08/diy-frozen-rhodes-rolls.html
I am on my sixth time making these rolls and I realized I hadn’t let you know how wonderful they are! This recipe is absolutely fantastic and we can’t make another roll recipe. Absolutely pillowy and delicious! Thank you for sharing such a great recipe.
Thank you so much Kathrina! They are my absolute favorite as well.
Carol I have a mixer there is no hook with mine. Can I still make these in the mixer. Looking forward to hearing from you. Can’t wait to try this recipe out.
Hey there Diane! I worry that you might break either the motor of the mixer or the attachment if yours doesn’t come with a hook. I would use the mixer until the dough just starts to become thicker and then knead in the remaining flour by hand. These rolls are worth it 🙂
I’m so confused…. according to the recipe, we do not makes the potatoes first but just put all ingredients (including potato flakes) in the mixer and mix. However, after reading the comments, the author states she makes the potatoes first. Which is correct? If I make the potatoes first, do I use the liquid in the recipe OR make the according to directions on the Box and still add all the liquid in the original recipe to the flour mixture after preparing the potatoes?
Hey Confused 🙂 When I originally posted this recipe, I used to make the mashed potatoes and then add them to the rolls. I recently changed the recipe to save that step and be able to just dump them all in the mixer bowl at once. They turn out just as awesome! Thanks for the great question.
The recipe says 2/3 cup flakes but in some comments it says 1 cup mashed potatoes. Which amount is correct when using real mashed potatoes? If using real potatoes do you reduce the liquid? Thanks!
Hey there Linda! I recently updated the recipe to make it easier for most people who were using flakes. If you are using flakes, follow the recipe as it is written. Your other option is to use 1 C of already prepared mashed potatoes, eliminate the milk and reduce the water by 2/3 C.
Wonderful! Thank you! That’s how I made them and they turned out great, although the 90 minute rise time was too much. My rolls had tiny air pockets throughout but were still delicious!
★★★★★
Awesome! I’m glad you were able to make them work for you 🙂
Hi Carole,
This recipe looks so good! I’ll make it today . Can you use potato flour instead of all purpose?
Hi Paulina! I don’t have any experience with potato flour but you really need that gluten that comes from the wheat for that great texture you see. If you do try it, I would love to know how they turn out!
In the video, it looks like you add the potato flakes dry. In the comments, it sounds like you prepare them (sans butter and salt) before adding. Would you clarify for me? Thanks!
Hey there Debby! Yes, this recipe and video were recently updated to make it easier for most readers since they won’t have mashed potatoes sitting around. Just follow the recipe as it is written and you will be great!
These are simple and gorgeous! Thanks so much for sharing!
★★★★★
You are very welcome Becky!
How warm must the water be for the yeast , first timer,thanks ,Dawn
Hey there Dawn! Think about warm bath water. Not hot. Just warm. Be sure to come back and let me know how they turn out for you!
Hi there,
Would really like to try and make these. If I was to use the mashed potatoes, do I still use only 2/3 cup?
Thanks.
Hi There Lyuba! Yes, you can use mashed potatoes. You need one cup of potatoes and will need to reduce the liquid by 2/3 C.
Thank you, going to try these this week
You are welcome! Please come back and let me know how they turn out for you 🙂
Could you please help me? The video and instructions don’t show or state anything about making the mashed potatoes, but in the comments I see you are telling people to make the flakes into potatoes.. if that is the case, am I measuring the potato flakes before preparing or using 2/3 c prepared mashed potatoes? Thanks!
Great question Barb! This is a recipe I have recently updated to use just potato flakes instead of mixing them up before adding them to the rolls. I reworked the original recipe to save my readers a step. Just follow the recipe as it is written.
making these this weekend for family Sunday dinner..
Awesome! I hope they turn out wonderfully for you!
Hey, Carole, I would love to try and make these rolls for Easter next week! I was wondering if you thought that I could make the dough in my bread machine?
Hello Genie! I’ve never done it in one. I wonder if the batch is too big for a bread machine?
Yikes! I’ve been making these for a couple of years (they’re utterly fabulous, BTW), but not for a few months. They’re now in the microwave rising, but I sat down to read some of the comments and realized that I followed the recipe exactly and added the potato flakes with the rest of the ingredients, but I should have turned the flakes into actual mashed potatoes. Keeping my fingers crossed that they’ll still be ok… but I’m thinking they’ll be pretty dry.
Made these rolls and paired them with BBQ meatballs; delicious! Very quick to come together. I let them do their first rise in the refrigerator overnight and they turned out perfectly. My husband claimed they were his new favorite rolls! Thank you for the recipe.
I am so glad they turned out for you Suzanne! They are my favorite as well.
Carole, have you used this dough for anything besides rolls. I like to use my bread dough for cinnamon rolls, calzones, pizza crust, even frying in the skillet with butter. What do you think?
Great question Glenda! I haven’t used this for anything other than rolls. I think it has possibilities for cinnamon rolls or frying in the skillet, but I think it is too tender for a pizza or calzone.
I have been baking bread for years, both sourdough and regular bread.This recipe is one of the best for potato bread rolls.Unfortunately although i hate to change a recipe,i did have to reduce the sugar to 1 tbs.This now a recipe that i will use on a regular basis.
★★★★★
I’m so glad you loved them Dorothy!
Carole,
I don’t know why I’m so confused but I want to make these and i have leftover homemade mashed potatoes. So my question is, how many cups of already prepared mashed potatoes do i use and do i still use the milk and water listed in the recipe? I’ve read where you say to reduce the liquid by 2/3 cup but 1. Which liquid, the mil or water and 2. What is the measurement of liquid you are left with after reducing? Sorry. I just really want to make these right. They look delicious!!! Thank you!
Hi Jennifer! Remove the milk completely because it is in your mashed potatoes, then use a scant 1 Cup of warm water as your liquid.
I made these today because I’ve gotten tired of my old roll recipe. I had to add about a cup of flour, but I’m thinking it was because of the size eggs I used (JUMBO) and the fact that I used freshly boiled/riced potatoes instead of flakes. So that gave me 15 X 2 1/2 ounce rolls in the 13 X 9 glass pan and 6 3 oz. rolls for the freezer. These were the most AWESOME rolls I’ve ever made.
★★★★★
Hi Lee! I’m so glad you loved them as much as I do 🙂
Hey Carole,
I made these and they were delish!!! So I’m back with another question…have you ever made cinnamon rolls with this dough???
Hi Jennifer! I haven’t ever tried it, but I bet they would make amazing cinnamon rolls! If you give it a try, please come back and let me know how they turned out.
I made these without reading the comments. I did not rehydrate the potatoe flakes, just dumped them in dry with the flour no extra water or milk and they were perfect.
Hi Peggy! I actually rewrote the recipe a couple years ago because so many people wanted to know how to make them without having to make the potatoes separately so you were spot on! Those comments were from the first version of the recipe. Glad you love them as much as I do 🙂
I am looking forward to trying this recipe this week. I’d like to use my potato flakes, as you did. Do you have a good water to potato ratio? Can I simply add the flakes and the water, or would I need to make up the potatoes first? Thanks so much for your online efforts! You’re making dinner better, one kitchen at a time.
Diana
Hi Diana! Just follow the recipe exactly as the instructions lay out and you will be great!
Can you make this with whole wheat flour?
Hi Karen! Yes you can but the texture will be heavier and not quite a chewy. If you have any vital wheat gluten, that really helps with the texture of whole grain breads and rolls. I would add 1 teaspoon to this recipe.
Could this recipe be halved to make one loaf of bread instead of rolls?
Hi Vee! You can certainly try! I can’t guarantee the amount of dough for a loaf vs rolls since I have never done that.
I will be making these this weekend, but I was wondering if I could use the same recipe to make a loaf of bread? Would there be anything I’d have to adjust to convert the recipe, or would I just form it into a loaf instead of the rolls. Would I need to adjust the bake time at all? Thanks in advance, Jonni
Hi Jonni! I’ve never made them into a loaf so I can’t say for sure. Yes, you would definitely need to adjust the bake time but again, since I’ve never made a loaf, I can’t give you an exact time. Please let me know how it turns out!
I made these for our family Thanksgiving dinner, and everyone LOVED them. I tripled the recipe, and they still went fast!
★★★★★
So glad you loved them Christyn! Thanks for coming back and leaving a review because they help so much 🙂