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These are seriously the best potato rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. I’d say that this is hands down my most requested recipe IRL (in real life). Isn’t it so funny how I even have to mention IRL? We live in such a totally different world than what I grew up in.
This recipe was inspired by one in a small handwritten Amish cookbook; thus its name. And my, oh my, are these rolls good! Dense yet still tender, moist but not at all heavy, these are the quintessential soft dinner roll. Mashed potato gives them both their soft texture, and staying power: they’ll remain moist and fresh-tasting at room temperature for several days, meaning they’re a good candidate for make-ahead.
I have been eating these rolls since I was a kid. I don’t know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
These rolls have the characteristic golden brown, rounded, smooth top of a classic dinner roll; we like to bake them rather tightly spaced, in a 9″ x 13″ pan, so that they crowd each other and become pull-apart rolls, with unbrowned sides, as they’re baking. For round rolls that are browned all over, place them in a larger pan, farther apart, so that they won’t touch one another while they’re baking.
2 cups of warm milk (400 ml.),
1 cup of vegetable oil (200 ml.),
1 cup of yogurt,
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