Big Fluffy School Rolls with Lard
Equipment
- Large Mixing Bowl To mix your dough.
- Measuring cups and spoons For precision.
- Stand mixer with dough hook (optional) Makes kneading easier but isn’t required.
- Plastic wrap or kitchen towel For covering your dough while it rises.
- Baking Dish A 9x13-inch pan or large sheet tray works great.
- Pastry Brush To slather on melted butter post-bake.
- Oven Preheated and ready to go!
Ingredients
- 1 cup warm whole milk around 110°F
- 2¼ teaspoons active dry yeast 1 standard packet
- ¼ cup granulated sugar
- ¼ cup lard or vegetable shortening softened, not melted
- 1 teaspoon salt
- 1 large egg
- 3½ cups all-purpose flour plus more for dusting
- 2 tablespoons melted butter for brushing
Instructions
Activate the yeast
- Mix warm milk and sugar in a small bowl. Sprinkle in the yeast and let sit for 5–10 minutes until frothy.
Mix the dough
- In a large bowl, mix the yeast mixture with the lard, salt, and egg. Gradually add flour until a soft dough forms.
Knead
- Knead the dough by hand for 8–10 minutes (or use your stand mixer for 5). It should be smooth, elastic, and slightly tacky.
First rise
- Transfer dough to a greased bowl, cover, and let rise in a warm spot for about an hour until doubled in size.
Shape the rolls
- Punch down the dough, then divide into 12 large rolls. Shape into balls and place in your greased baking dish.
Second rise
- Cover the pan and let rolls rise again for 30 minutes until puffy and touching.
Bake
- Bake at 375°F for 18–20 minutes or until golden brown on top.
Butter the tops
- As soon as they come out of the oven, brush with melted butter for that perfect finish.