Amish 60 minute Dinner Rolls
These delicious dinner rolls have a very nice and fluffy texture and can be made in about an hour! These rolls are perfect for a busy day when you don't have much time to prep and need a fluffy dinner roll in a jiffy.
Equipment
- 9 inch cake pans (linked below)
- Stand mixer (linked below)
- measuring cups (linked below)
- Whisk (linked below)
Ingredients
- 1 1/2 tablespoons active dry yeast slightly heaping
- 1 cup warm water *see note
- 1/2 cup whole milk
- 1/4 cup butter
- 3/4 teaspoon salt
- 1/4 cup honey
- 1/2 cup whole wheat flour
- 3 - 3 1/2 cups bread flour *see note
Topping:
- additional butter for slathering over the tops of the baked dinner rolls.
Instructions
Preheat oven to 400.
- Whisk the yeast and warm water together and set aside for 5 minutes until bubbly. Melt the butter in the milk, then place in an ice bath or cold water for 2-3 minutes until warm to touch, but not hot. Whisk salt, honey and whole wheat flour into the yeast mixture. Slowly add the warm milk and melted butter mixture, whisking until combined into the yeast mixture.
- Fit the bowl into a stand mixer (or mix by hand) and add 1 cup of bread flour. Mix on a medium speed and continue adding flour until the dough comes away from the mixing bowl and feels soft. Knead by hand for an additional 2-3 minutes until the dough feels even more soft and pliable.
- Cover the dough and allow to rest in a warm spot (no less than 72 degrees for best results) for 15 minutes. Remove the dough from the mixing bowl and shape into 18-20 dinner rolls, then place them into two, greased 9 inch cake pans or baking dishes. Allow to rest for an additional 15 minutes. *Note, preheat the oven during the shaping process or soon after depending on how fast your oven heats up.
- Bake the dinner rolls on a middle rack in the oven for 15-20 minutes until golden on the top and bottom. Remove from the oven and slather the tops of the rolls with additional butter (optional). Enjoy!
Notes
The water should be warm to touch, but not hot or it will kill the yeast. If the water is too cold, the yeast will not activate. Around 75-130 degrees should work, but 138 degrees and hotter will kill the yeast. You can also use warm, fresh potato water (water that has been poured off of cooked and peeled potatoes) for fluffier textured dinner rolls.
Only add flour until the dough is no longer sticking to the mixing bowl or your fingers when kneaded. The dough should be well hydrated for a fluffier texture.
Additional notes and step by step photos below.
Tried this recipe?Let us know how it was!