I know we are all thinking about our Thanksgiving tables. If you are looking to wow people with a homemade dinner roll, this is an easy - but delicious - recipe. This is an easy and popular dinner roll recipe (soft and puffy) in Amish households, and I’ve heard from a lot of readers who have had great results with this recipe. Don’t these look great? Thanks reader Jerry for sampling the recipe for us. These look just like ones I've seen in Amish kitchens when this recipe has been used. Slather these warm ones with butter and its pure bliss. Yum! Scroll down for the cranberry salad!
Easy Amish Dinner Rolls
Ingredients
- 1 Cup Warm Water
- 2 Packages Active Dry Yeast (for those who buy in bulk, use a little less than 2 Tbsp)
- ½ Cup Plus 1 tablespoon brown sugar
- 1 !/2 Cups hot Water
- ½ Cup Softened Shortening
- 2½ teaspoon Salt
- 5 Cups Bread Flour, plus more as needed
Instructions
- In a small bowl combine warm water, yeast, and tablespoon of brown sugar.
- Stir and let sit for around 10 minutes or until yeast are activated and top of mixture becomes foamy.
- In a large mixing bowl combine hot water, brown sugar, softened vegetable shortening, and salt.
- When the mixture is no longer hot (don’t want to kill the yeast), add yeast mixture and stir to combine.
- Add bread flour one cup at a time, stirring between each addition.
- After the 5 cups of flour the dough should begin to shape into a ball and no longer stick to the sides of the bowl.
- Work in just enough more flour to make a soft but not sticky dough.
- Cover and let rise until doubled in size, about 1 hour give or take.
- After the dough is done rising, punch down, and let sit for 10 minutes.
- Line 3 baking sheets with parchment paper. Begin to form rolls.
- Leave enough space in between the rolls for another period of rising & doubling in size. If they touch a little bit after they rise/bake that is OK, they’ll pull apart easily. After you’ve filled your baking sheets, cover the rolls and let rise another 45 minutes or so until doubled.
- While the rolls are rising, heat the oven to 350 Degree Fahrenheit. Bake until golden brown… about 25 minutes. (use the higher racks in your oven. You can coat your rolls in melted butter (before baking), honey, or and egg wash. Once you’re finished baking the rolls, let them cool on a wire rack before serving.
Okay, and here is the Cranberry Salad recipe! Enjoy!
AMISH CRANBERRY SALAD
- 1 box strawberry jello
- 1 box black raspberry jello
- 3 cups boiling water
- 5 unpeeled apples
- 1 cup cranberries
- 1 orange, peeled
- 1 20-ounce can crushed pineapple
- 1 cup white sugar
Instructions
- Dissolve jello in boiling water.
- Then add cold water.
- Grind apples,cranberries, and orange.
- Add crushed pineapple and sugar.
- When jello begins to thicken add fruit and mix well.
Brenda salinas
Can I bake these the day before we serve them
Kevin
Yes, Brenda, you can, just put them in a sealed bag and they'll be fine!
Carolyn Whitetail
On the recipe for the Cranberry salad it says to use three cups of boiling water. but it does not say how much cold water to use. So do i use the same amount of cold water as you do the boiling water or do I use less cold water.
Nana
I can't believe you do not like cranberries ! It is on earth of the things I most look forward to in the form of cranberry relish . Would not be Thanksgiving without it
Kevin
Maybe I just haven't tried enough cranberry stuff to know...I'm not sure I've ever had cranberry relish, or cranberry fluff...I think I've just had canned cranberries.... or some kind of flavorless cranberry sauce...