Amish Butter and Egg Dinner Rolls

Homemade dinner rolls are such a wonderful addition to any meal - something about the smell of yeast, the warm baking bread, and the time it takes to make a yeasted bread. They just add an extra bit of warmth to any meal! 

These lovely rolls are tender, with a mild flavor, and would make fantastic slider rolls if you have leftovers.

They're just perfect served up warm with some butter and jam, or apple butter, or pumpkin butter... mmm...

I've tried my hand at a fair number of roll recipes over the years, and this is one of the few that I've been truly happy with. They baked up beautifully golden, and that butter wash at the end adds so much amazing buttery flavor to them! They are versatile rolls and the dough is very easy to work with. 

Amish Butter and Egg Dinner Rolls

1 cup warm water 
1 pkg. (2.25 tsp) instant yeast
1/4 cup sugar
3 TBS softened butter
1 egg, room temperature 
3 - 3½ cups flour
1 tsp salt
1 TBS softened butter, for topping after baking

  1. In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
  2. Add the salt, 3 TBS butter, egg, and 3 cups flour to the bowl. 
  3. With the dough hook fitted, turn the mixer to 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.
  4. Cover bowl with a tea towel and set aside for about 1 hour to 1 1/2 hours, until doubled in size.
  5. Spray a 9x13 baking dish and set aside.
  6. Scrape dough out of the bowl and divide into 12 pieces. 
  7. Roll each piece into a smooth ball, and arrange in the baking dish. Cover again with the tea towel and set aside about 30-40 minutes, until well risen / puffy.
  8. Preheat oven to 350 degrees. Bake rolls for 20-25 minutes, until they are golden brown and baked through.
  9. Allow to cool a few minutes, and then brush with the remaining Tablespoon of softened butter over the top of the warm rolls, allowing it to soak in.
Recipe adapted from Just a Pinch


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