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 – Dinner Roll Recipe
This is the dinner roll recipe you have been looking for! Super soft, dense and stay that way for days.
- Yield: 16 large rolls 1x
- 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
- 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.
You can double the recipe and bake them on a half sheet pan.