"Amish" Dinner Rolls

Have you ever been to Logan's Roadhouse? The one here in town is right next to a movie theater so one time, my boyfriend and I ate dinner there before going to see a movie. He claimed that the rolls were really good because they're so light and fluffy and big and I agreed with him the first time I ate there. Then the second time around, things weren't so great. I remember being pretty disappointed with all of the food that night, including the famous rolls! Well, here's a rolls recipe that will NOT disappoint you for sure.



These are also light and fluffy and a little sweet. I didn't brush butter on top of these but I think they taste better than any restaurant roll that I've ever tasted. It's also easy to make. The recipe says it makes 24 rolls but I made 20. If I had known that they were going to rise this much, I would've made even more rolls out of one batch. One roll about almost 2 inches tall and 5 inches across. The sizes are varying but that's the great thing about homemade anything. Each roll unique in its own way. I would like to try making this again with half whole wheat flour and half bread flour as one commenter did but just bread flour was delicious. The dough may seem too sticky to work with after the first kneading but after it rises and you are kneading it a second time but this time on a floured surface, it is easy and smooth to work with.

These rolls would be great to have for dinner with some soup or a nice pasta dish. They are also great for holiday dinners such as Thanksgiving or Christmas. Make these and take them to your next family gathering. It is sure to be a hit!

"Amish" Dinner Rolls
From Friendship Bread Kitchen

1 cup Amish Friendship Bread Starter
1 1/2 cups warm water
1/4 cup honey (or sugar)
1 tsp yeast
1/4 cup oil
2 eggs
1 tsp salt
3 tbsp vital wheat gluten (omit if using bread flour)
About 6 cups whole wheat flour (or bread flour)

In a stand mixer bowl, stir together warm water, honey, and yeast. Let sit for about 10 minutes.

Next, add starter, oil, eggs, salt, wheat gluten, and 4 cups of the flour and mix. Gradually add remaining flour until the dough pulls away from the side of the bowl. While dough is in the mixing bowl, knead for about 8 to 10 minutes. By the time the kneading is over, the sides of the bowl should be clean.

Oil bottom and sides of a large bowl. Put dough into bowl and cover. (Let rise in the mixer bowl.) Let dough stand about three hours (or until doubled) at room temperature.

Finally, punch dough down and divide into three equal balls. On a floured surface, knead each ball. After kneading each ball, pat out until about ½-inch thick. Grease a large cookie sheet. Use pizza cutter to cut out in rectangular shapes and place on greased cookie sheet to continue the rise. Cover and let stand about two hours or until risen.

Preheat oven to 350° F (175° C). Bake 12-15 minutes.