Amish Dinner Rolls Made Easy in Your Pressure Cooker
Quick and simple Amish Dinner Rolls made effortlessly in a pressure cooker, offering soft and buttery rolls with minimal effort.
Equipment
- 1 Pressure cooker for rising
- 1 Greased bowl
- 1 Baking sheet
Ingredients
Main ingredients
- 2 large eggs adds richness
- ⅓ cup granulated sugar balance sweet
- 2 teaspoons table salt flavor kick
- 6 tablespoons softened butter makes it dreamy
- 1 cup mashed potatoes unseasoned, lightly packed
- 2 ½ teaspoons yeast instant or active dry
- ¾ cup lukewarm water ideally potato water
- 4 ¼ cups King Arthur Unbleached All-Purpose Flour main muscle for dough
Instructions
Instructions
- Whisk together eggs, sugar, and salt in a big bowl until sugar starts dissolving.
- Stir in softened butter and mashed potatoes until smooth.
- Dissolve yeast in lukewarm water, then add to the bowl. Mix well.
- Gradually add flour, one cup at a time, to make a soft dough. It’s okay if sticky.
- Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until it doubles about 1-1.5 hours.
- Preheat oven to 375°F. Punch dough down and form rolls.
- Place rolls on a greased baking sheet, cover, and let rise for 30 minutes.
- Bake for 20-25 minutes until golden brown.
Notes
Store in airtight container at room temperature for up to 2 days, or freeze for up to 1 month.