Red Wicket Market Farm is a small farm 25 minutes from downtown Columbus, Ohio, near Slate Run Metropark. Breeding Black Copper and Blue Copper Marans to the Standard of Perfection.

Tuesday, April 7, 2009

Amish Dinner Rolls

It's a miserable day outside. Ohio weather is notoriously fickle, and this week it's gone from 65 degrees, sunny and everything growing like mad (like these peas) to a miserable, windy, cold, snowy day. The poor peas are covered up with sheets, and I can only hope that they'll make it through the hard frosts that are expected the next two days.

What to do on a nasty day like this? Bake bread! I grew up in Ohio's Amish country, and the Amish make the most delicious, soft, sweet dinner rolls very unlike the crusty artisan-style rolls that are currently popular. I've never had them except at Amish bakeries, and was thrilled to get the recipe from a friend of my father's that makes some extra money by hosting groups of people in his home. The recipe makes a TON, so I would recommend cutting it in half, at least the first time.

Amish Potato Rolls
These are from that family that does the dinners in their home. The recipe makes a ton--two 11x14" pans and at least two 10" cake pans full.

5 eggs
1 cup sugar
1 T salt
3/4 cup Crisco (lard is traditional)
2 cups mashed potatoes (or use potato flakes made according to the package directions, but omitting salt)
1 pint warm water
5 tsp. yeast
8-9 cups bread flour

Mix together 6 C. flour, sugar, salt and yeast. Beat in eggs one at a time, then add Crisco. Beat together potatoes and water, then add. Knead in additional flour until the dough is only slightly sticky. Let rise until double. Gently punch down the dough. Keeping the majority of the dough covered with a piece of greased plastic wrap, shape a roll, roll in a bit of flour and shaking off excess, then place 3/4" apart into greased baking pans. Use cooking spray on your hands so you don't add flour. Cover pans with greased plastic wrap and let rise again until almost doubled. The full recipe makes 4 9" cake pans and two 11x14 lasagna pans full. I didn't have enough cake pans, so I made my last bit of dough into a loaf. Bake at 350 degrees until golden brown.

Let me know how they turn out for you! I make the full batch, slightly underbake them, then pop them from the pans and freeze hard. Then I slide them into big ziplock bags and put them back into the freezer. To serve, put them back into the size pan they came out of and bake at 350 degrees until they are golden brown and hot through.