Amish "Fancy" Butter and Egg Dinner Rolls
When I asked why they were called "fancy" rolls, I was told by an old Amish woman that they had butter, sugar AND egg, making them too fancy for everyday meals. These were reserved for fancy occasions, such as weddings and parties.
This is the base recipe for one dozen, but they double or triple as needed. Prep time does not include rise times.
How to Make Amish "Fancy" Butter and Egg Dinner Rolls
- Please Note: The original family recipe does not contain any additional salt because you are using salted butter both in the dough and on top. Feel free to add a small amount, if you wish. However, it's not really necessary.
Place warm water and sugar in mixer bowl. Stir until sugar is dissolved. Add yeast and mix well. Let stand for 10 minutes until it gets foamy.
- Punch dough down. Divide into 12 equal pieces and form into rolls. I just learned this method of forming rolls on my trip to an Amish community. They could form a dozen of these rolls in minutes. Here is a great link showing how it's done.
- Place rolls in a greased 13x9 baking pan, sides gently touching. (Rolls may not fill pan at this point, but that's ok. As long as you keep them together, as a group, with sides lightly touching.) Cover with sprayed saran wrap and return to top of stove to rise, 35-45 minutes. When they are large, light and fluffy, bake at 350 degrees for approximately 20 minutes. (Watch closely as all ovens are different.)