Amish Potato Rolls

In a measuring cup, combine warm water (roughly 115°F), yeast and 1/2 tsp granulated sugar. Allow yeast to proof.

Meanwhile, in the bowl of a stand mixer, add remaining ingredients. With mixer on low, add yeast mixture. Slowly increasing speed to medium, continuing to mix until ingredients are well combined.

Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location for 90 minutes or doubled in size.

Prepare a 9x13-inch pan with parchment paper or lightly greased.

Divide dough into 16 equal portions. Shape into a ball, placing seam side down in prepared pan. Cover and allow rolls to rise for an additional 2 hours.

Preheat oven to 350°F. Bake rolls for 20-25 minutes or until lightly browned. Serve immediately or at room temperature. Store remaining rolls in an airtight container for up to several days.