Description
I have adapted these yeast rolls from my grandmother’s yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it’s a little tangy, just like Grandma’s)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Ingredients
- ¾ cup white sugar, divided
- 1 ¾ cups warm water (110 degrees F/45 degrees C)
- 2 ½ (.25 ounce) envelopes active dry yeast
- 6 ½ cups unbleached all-purpose flour (such as King Arthur®), or as needed
- 2 teaspoons salt
- ¼ cup lard, melted
Instructions
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile
- whisk the flour
- the remaining sugar
- and salt together in a bowl. Once the yeast has foamed
- stir the melted lard into the yeast
- then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic
- about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic
- cover the dough with the mixing bowl
- and allow to rest for 15 minutes. Grease a 9×13-inch baking dish with lard.
- Cut the dough into three equal sections
- then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume
- about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped
- about 1 hour. Allow to cool at least 10 minutes before eating.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 24