These soft, buttery rolls are perfect for Sunday dinners, Thanksgiving, or any time you need something extra for the dinner table. These rolls are enriched with eggs, milk, and lard for extra soft, delicious dinner rolls.
- 1 cup warm water
- 1 cup warm milk (can replace w/ water)
- 4 Tbsp Yeast
- ½ cup Sugar
- 1 Tbsp Salt
- 2 Whole Eggs (slightly beaten)
- ½ cup Lard (can use butter/shortening or oil)
- 4 – 4 ½ cups All-Purpose Flour
- 1 cup Whole-Wheat Flour (can replace w/ all-purpose flour)
- In a large mixing bowl, dissolve yeast with half of the sugar and 1c of warm water. While that is sitting, warm milk and lard making sure not to get it too hot. Add to yeast mixture.
- Add in remaining sugar and eggs. Stir until combined. Slowly add in whole wheat flour, 3 cups of all-purpose flour and salt. Stir together. Slowly add in the remaining flour (1-1 ½ c) until a slightly sticky dough forms. You want it to just start to pull away from your bowl. Knead by hand or with a mixer with a dough hook, for 7-min.
- Oil bowl and flip dough into it. Cover and let rise in a warm place for 30 minutes or until doubled.
- Once doubled, punch down dough and start pinching off pieces to make 30-32 equal pieces. (More or less depending on how big you want your rolls. I typically make them a little bigger than a golf ball.) Butter hands and shape rolls by pinching and pulling dough to center, making sure the top half is tight. Pinched end will sit on the baking pan. Lightly butter tops of tolls with hands when placing on backing sheet.
- Cover with a light tea towel and let rise in a warm place until doubled. Roughly about 1-hour. Preheat the oven to 350° about 15 min prior to baking.
- Bake for 10-13 minutes. All ovens will vary, so check on them before 10 minutes. They will be golden brown. Once they are done, immediately brush with butter. Sprinkle lightly with salt if using unsalted butter.
- These work completely fine using all water if you want a dairy free option. I have done this many times.
- I like to use lard in these, but I have used shortening and also butter. You could also even use olive oil or another type of oil. The flavor may slightly vary by doing this, but they will still taste great.
- Omitting the wheat flour and just using all white flour is completely fine.
- The amount of flour can vary, so just slowly add it in. You do not want your dough to be stiff. You want it soft and slightly sticky. You may need less or more than what the recipe states.
Keywords: dinner rolls