Amish Dinner Rolls

Directions

1. Manual method:

2. Combine all of the ingredients and mix until dough starts to leave sides of the bowl.

3. Transfer dough to a lightly floured surface and knead for 6-8 minutes, or until it’s smooth and shiny.

4. Place dough in a lightly greased bowl and turn to coat. Cover bowl and set in a warm place until dough is doubled in bulk, about 90 minutes.

5. Mixer method:

6. Combine all of the ingredients and mix with dough hook on speed 2 until the dough starts to leave the sides of the bowl. Allow dough hook to knead for an additional 6-8 minutes.

7. Place dough in a lightly greased bowl and turn to coat. Cover bowl and set in a warm place until dough is doubled in bulk, about 90 minutes.

8. Bread Machine method:

9. Place all ingredients in bread machine in the order recommended by the manufacturer (usually liquids first, yeast last).

10. Program the machine for dough or manual and press Start.

11. Check the dough 10 minutes before the end of the final kneading cycle and adjust its consistency by adding water or flour to form a soft smooth ball (if necessary).

12. Allow the machine to complete its cycle, then allow the dough to remain in the machine until it’s double in bulk, approximately 30 minutes.

13. Shaping:

14. Divide the dough into 15 pieces. To get 15 pieces, first divide the dough in 3 equal pieces. Pinch off one piece about the size of a racquetball from each of the 3 pieces, setting pieces aside. Divide what’s left of the 3 pieces into 4 pieces each. Gently roll the balls.

15. Place the 15 rolls in a greased 9×13? pan, spacing them evenly in five rolls of three balls each.

16. Cover bowl and set in a warm place for about 2 hours, until they are quite puffy. The rolls should be touching (or almost) one another.

17. Baking:

18. Bake the rolls in a preheated 350* F oven for 20-25 minutes, or until they are golden brown.

19. Remove from oven and brush with melted butter.