Amish White Dinner Rolls are the kind of soft, fluffy white rolls I like to keep in my back pocket for any real dinner spread. They’re simple, lightly sweet, and they have that buttery crumb that makes you reach for a second one without thinking about it.
What I like about this version is how tender they stay, even after they cool a bit. They’re not heavy, and they don’t eat like “homemade bread” in a tough way. They’re just easy to serve, warm or room temp, with basically anything.
For me, these are best with soups, pot roast, ham, or any holiday meal where you want a roll that actually pulls its weight on the plate. They also make a really good breakfast leftover with butter and jam.
Why You’ll Love This Recipe
Soft and Fluffy: These bake up pillowy and tender, with that classic white-roll texture that’s hard to beat.
Lightly Sweet: The hint of sugar makes them taste like true Amish-style rolls, especially with butter.
Reliable Rise: The dough is forgiving and rises well, so you don’t need to be a bread expert to get good rolls.
9×13 Pan Friendly: I love baking them close together so the sides stay soft and you get those pull-apart edges.
Great for Holidays: These fit right in next to turkey, ham, or pot roast, and they don’t compete with the rest of the meal.
Ingredients You’ll Need
Yeast Starter
- Warm water: Warm, not hot. If it’s too hot, it can slow down or kill the yeast, and then the dough takes forever.
- Active dry yeast: This is what I usually keep on hand. If your yeast is old, the starter may not get foamy, so it’s worth checking the date.
- Granulated sugar: Just a little here helps wake the yeast up and gets you that foamy top.
Dough
- Warm milk: Milk makes the crumb softer. I use whatever milk I have, but whole milk is a little richer.
- Granulated sugar: This is where that lightly sweet dinner-roll flavor comes from. It’s not a dessert roll, just pleasantly sweet.
- Unsalted butter: Melted butter gives you a softer dough and a richer bite. If you only have salted butter, just cut the salt back a touch.
- Egg: The egg helps the rolls bake up tender and a little more structured, so they don’t feel fragile.
- Fine salt: Don’t skip it. It keeps the rolls from tasting flat.
- All-purpose flour: I use regular AP flour for these. If you scoop straight from the bag, it’s easy to over-pack, so fluff it up first if you can.
Finish
- Unsalted butter: Brushing the tops makes them soft and buttery, and it helps keep the crust from getting too firm.
- Flour: Just for dusting while you shape. Use a light hand so you don’t toughen the dough.
Recipe Instructions
- Activate the yeast: Whisk the warm water, active dry yeast, and 1 tablespoon sugar together in a large bowl. Let it sit until foamy, about 5 to 10 minutes.
- Add the wet ingredients: Stir in the warm milk, remaining sugar, melted butter, egg, and salt until evenly combined.
- Add the flour: Add the flour about 1 cup at a time, mixing as you go, until a soft, slightly tacky dough forms.
- Knead the dough: Knead for 8 to 10 minutes by hand (or 5 to 7 minutes with a mixer) until the dough is smooth and elastic.
- Let it rise: Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 60 to 90 minutes.
- Shape the rolls: Grease a 9×13-inch pan. Divide the dough into 15 equal pieces, shape each into a smooth ball, and place them in the pan.
- Rise again: Cover and let the rolls rise until puffy, about 30 to 45 minutes.
- Bake: Heat the oven to 375°F. Bake for 18 to 22 minutes, until golden brown on top.
- Butter and cool: Brush the hot rolls with melted butter, then let them cool for about 10 minutes before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Keep the dough soft. A tacky dough is normal here. If you add too much flour, the rolls bake up more dry and less fluffy.
Watch the water and milk temp. Warm is what you want, not hot. If you can hold your finger in it comfortably, you’re in the right zone.
Knead until it looks smooth. The dough should go from shaggy to stretchy and elastic. If it tears easily, give it a couple more minutes.
Don’t rush the second rise. If the shaped rolls still look tight and small, they’ll bake up smaller and denser. Wait until they look puffy and a bit jiggly.
Pull them when they’re golden. If you bake until they’re deeply brown, the tops can get a little firm. Light golden is perfect for soft dinner rolls.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Soups and chili: These are great alongside chicken noodle soup, beef stew, or a simple chili. I usually set out extra butter when I’m serving them this way.
- Holiday plates: Serve them with turkey, ham, or pot roast. They’re especially good for soaking up gravy.
- Weeknight dinner: I like these with baked chicken and roasted vegetables. They make the meal feel more finished without much extra work.
- Breakfast leftovers: Split one and spread on butter and jam or honey. They’re also good with scrambled eggs on the side.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the baked rolls covered at room temperature for 2 to 3 days. I usually keep them in the same 9×13 pan, tightly covered, so they don’t dry out.
If you want them soft again, warm a roll briefly in the microwave, or warm the whole pan in a low oven until heated through.
You can make the shaped rolls ahead by covering the pan and refrigerating overnight. Bring them to room temperature and let them get puffy before baking.
If you want them to last longer, freeze the baked rolls in an airtight bag or container. Thaw at room temperature, then warm before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount, and you can skip the yeast proofing step. I just mix the instant yeast right in with the flour, then add the liquids.
My dough feels really sticky—should I add more flour?
A little tacky is what you want for fluffy rolls. If it’s very sticky and not workable, add flour a tablespoon or two at a time (up to about 1/2 cup more), just until you can handle it.
Can I use bread flour?
You can. Bread flour makes them a little chewier and slightly sturdier. I still like all-purpose flour best when I want that classic soft dinner roll.
How do I know when the rolls are done?
The tops should be golden brown and the rolls should feel light when you lift one. If you tap the top lightly, it should sound hollow, and the centers shouldn’t look doughy.
Can I refrigerate the rolls before baking?
Yes, and it works well for planning ahead. Shape the rolls in the pan, cover, refrigerate overnight, then let them come to room temperature and rise until puffy before baking.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Amish White Dinner Rolls
INGREDIENTS
Yeast Starter
- 1 cup warm water
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar.
Dough
- 1 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter melted
- 1 large egg
- 1 1/2 tsp fine salt
- 5 1/2 cups all purpose flour.
Finish
- 2 tbsp unsalted butter melted for brushing
- flour for dusting.
INSTRUCTIONS
Activate Yeast
- whisk warm water
- yeast
- and 1 tbsp sugar and rest until foamy about 5 to 10 minutes
- stir in warm milk
- 1/3 cup sugar
- melted butter
- egg
- and salt until combined.
Mix and Knead
- add flour 1 cup at a time until a soft slightly tacky dough forms
- knead 8 to 10 minutes by hand or 5 to 7 minutes with a mixer until smooth and elastic.
Rise Shape Bake
- place dough in a lightly greased bowl cover and rise until doubled about 60 to 90 minutes
- divide into 15 equal pieces shape into smooth balls and place in a greased 9x13 inch pan then cover and rise until puffy 30 to 45 minutes
- bake at 375 F until golden brown 18 to 22 minutes then brush with melted butter and cool 10 minutes before serving.
