Amish Dinner Rolls Food

AMISH BUTTER AND EGG DINNER ROLLS

Steps:

• Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
• Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
• Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
• Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
• Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
• Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

AMISH DINNER ROLLS

Steps:

• Method:In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny.
• Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.
• To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 375g, 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (75g, 2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another. Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.