Use the right water temp: 110°F is your sweet spot. Too hot, and you’ll kill the yeast. Too cool, and it won’t activate.
Don’t skimp on kneading: This step develops gluten for that signature fluffy structure.
Flour gradually: You may not need all 3 ½ cups use just enough until the dough is soft and manageable.
Butter is your friend: Don’t be shy with that post bake brush it keeps them soft and gives a gorgeous sheen.
For an unbeatable spread, serve these rolls with something hearty like layered minced meat and potato bake or enjoy them alongside a warm bowl of vegetable soup.
How to Make Amish Dinner Rolls Unforgettable
I’ve made these rolls dozens of times, and each batch is an opportunity to elevate them just a little more. Here’s how to level up your dinner rolls with minimal effort.
Flavor Boost Ideas
Honey Butter Glaze: Mix melted butter with a tablespoon of honey and brush on right out of the oven.
Garlic Herb Infusion: Add minced garlic and chopped rosemary or parsley to the melted butter before brushing.
Cheese Topped: Sprinkle grated cheddar or parmesan over the rolls in the last 5 minutes of baking.
Serving Suggestions
Holiday Table: These are a must have for Thanksgiving, Christmas, or Easter feasts.
Mini Sandwiches: Slice and stuff with leftover turkey, ham, or even crispy chicken strips for next level sliders.
Breakfast Rolls: Enjoy split and toasted with a slather of Amish peanut butter spread for a sweet start to your morning.
“Brushed with honey butter and sprinkled with rosemary these rolls are bakery quality without the bakery.” – @KneadAndFeed
Creative Variations for Amish Dinner Rolls
Sweet vs. Savory Twists
The beauty of these Amish dinner rolls is their flexibility sweet or savory, they hold up beautifully. Here are some of my go to variations when I want to switch things up:
Sweet Cinnamon Butter Rolls: Add ½ teaspoon of cinnamon to the dough and brush with melted cinnamon honey butter after baking. Perfect for holiday breakfasts.
Cheesy Herb Rolls: Stir shredded cheddar and dried herbs like thyme or rosemary into the dough before shaping.
Everything Bagel Rolls: Before baking, brush with egg wash and sprinkle with everything bagel seasoning for a bold, savory twist.
Orange Honey Rolls: Add a teaspoon of orange zest to the dough and glaze with warm honey butter for a citrusy finish.
Try serving these with a spread of butter piped cookies or a drizzle of maple syrup for an unexpected sweet and savory combo.
“With a few tweaks, one dough turns into endless flavor profiles. It’s my favorite kind of recipe adaptable and always rewarding.” – @FromScratchChef
Milk vs. Water in Rolls
While this recipe uses warm water, many bakers ask if milk could make it richer. Here’s a quick breakdown to help you decide:
Liquid Texture Flavor Result
Warm Water Lighter, airier Clean, slightly sweet Traditional Amish texture
Warm Milk Richer, softer crumb Deeper dairy flavor More indulgent, similar to milk brioche
Either choice delivers a great result, but if you’re after a richer finish, try our milk bread recipe it’s legendary.
Batch Baking for Special Occasions
I often bake these for large gatherings, and with a bit of planning, they’re incredibly convenient for feeding a crowd.
Double or triple the recipe: Just make sure you have enough baking pans ready to go. Let each batch rise separately.
Par bake and freeze: Bake the rolls for 10 minutes, let cool, and freeze. Finish baking the day you serve them about 8-10 minutes more.
Make and shape in advance: Shape the dough into rolls, refrigerate overnight, then allow to come to room temperature and rise before baking.
Pair a big basket of these with pumpkin cinnamon donuts and you’ve got a fall feast starter that wows every time.
Calories and Nutrition (Per Roll)
Calories: 190
Total Fat: 6g
Saturated Fat: 1g
Carbohydrates: 30g
Sugar: 6g
Protein: 4g
Sodium: 210mg
Fiber: 1g
“At just 190 calories each, these rolls offer the perfect balance of indulgence and simplicity.”
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