Becky, I actually made both these recipes side by side yesterday morning, for Thanksgiving dinner. The result: both were equally well received. The butter buns are slightly lighter-textured; the Amish rolls are heavier/denser, though in a really compelling way; they're also a bit sweeter. Next time I make the Amish, I'm going to increase the salt to 2 teaspoons; I thought they were a tiny bit under-seasoned. They also didn't fit well in my 9" x 13" pan - kind of overflowed (though didn't make a mess). Next time - two 9" round pans. And there will definitely be a next time, as they're giving my favorite butter buns a real run for the money! :) PJH

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