I’m so excited to share this recipe with you, because it’s a great way to get warm and fluffy dinner rolls on the table in 30 minutes. It’s a one-bowl recipe, which means less mess and easier clean-up.
For best results use an active, bubbly Amish Friendship Bread starter that’s been fed today (or yesterday). Frothy is always good for any traditional roll or bread baking recipes, when your starter is at its peak and can help with the heavy lifting of the recipe.
Note: If your rolls come out heavy or dense, this is usually due to a starter that’s not ready to be used, or the addition of too much flour. The dough will be sticky, but keep kneading and it will come together. Also, please remember that most sourdough bread recipes will never be as soft as breads that use only (and a lot of) commercial yeast. Sourdough breads are generally a little chewier and have a slight heft to them.
In the bowl of your stand mixer, you’ll combine warm water, olive oil, yeast and sugar. Let the mixture rest for about 10 minutes so the yeast has a chance to bloom. Prepare a 9″ x 13″ pan with a sheet of parchment paper.
Add starter, half of the flour, salt, and egg into bowl. Using a dough hook, begin mixing everything together, adding the remaining flour gradually. Knead until a soft dough ball forms and begins to pull away from the sides of the bowl–it will be slightly stick to the touch.
Flour your hands. Divide dough into 12 pieces (I cheat and use kitchen scissors). Shape into 12 balls and place in prepared pan and cover loosely with a dish towel. I have a divided copper pan that I love to use. Let the dough rest for 10-15 minutes in a warm area of your kitchen. The additional of commercial yeast ensures a rise, but you might need to be patient if your kitchen is cool (or place in your oven with the pilot light on).
Preheat oven to 400° F. Bake for 10 minutes or until tops are golden brown. Remove from oven and brush the tops with butter.
I made these from Thanksgiving dinner, and the next day we had enough leftover for mini turkey sliders. They taste even better toasted!
They were delicious toasted, and still soft on the inside!
Amish Friendship Bread 30-Minute Dinner Rolls
- In the bowl of a stand mixer, combine warm water, olive oil, yeast, and sugar.
- Let the mixture to rest for 10 minutes, or until yeast begins to bloom.
- Add Amish Friendship Bread starter, half of the flour, salt, and egg to yeast mixture. Using a dough hook attachment, mix on low speed.
- Add remaining flour gradually. Knead until dough becomes a smooth ball and the dough begins to pull away from the sides of the bowl.
- Shape dough into 12 balls and place in a 9" x 13" pan lined with parchment. Balls should be evenly spaced but not quite touching.
- Cover loosely with a dishcloth or oiled plastic wrap. Allow dough to rest for 10-15 minutes in a warm, draft-free area.
- Preheat oven to 400° F (205 °C).
- Bake for 10 minutes until golden brown.
- Remove from oven. After 2-3 minutes, transfer rolls to a wire rack to cool. Brush the tops with butter.
- For best results, use starter that’s been recently fed (today or yesterday) and is frothy and bubbly.
- The addition of commercial yeast ensures a rise, but you may need to be patient if your kitchen is cool. You can also place in your oven with the pilot light on (remove before pre-heating).
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!