These sprouted flour yeast rolls were a big hit at Thanksgiving. People could not stop raving about them and could not stop eating them.
We plied them with butter, hollowed out the centers and filled them with gravy. Oh, yes, they make the best gravy pillows, like fluffy jelly rolls but instead filled with gravy and gobs of butter.
If you want a fast and easy and nutritious dinner roll your family will go nuts over, try this recipe. You will not regret it. And your family will be over the moon.
Plus, they're a great way to eat more gravy, butter and lard.
It's best to make these rolls in the morning or the day before you want to have them for dinner.
In this recipe, I used sprouted flour, because it is healthier and more flavorful than plain white flour (although we are using half white flour to improve the texture).
You can use 100% sprouted flour, or 100% white flour. The sprouted flour is definitely healthier, but I like to add some white flour to make them lighter and less dense (they will rise better). Also, the addition of the sprouted flour gives them a lot more flavor.
The addition of lard makes these rolls super nutritious, since lard from pastured pigs is loaded with vitamin D.
If you use lard, make sure you do not buy it at the supermarket. The stuff they sell is partially hydrogenated and full of chemicals. Go to your local farmer's market or find a farmer online who will sell you pig fat. Ask if the pigs are raised outdoors — that is what you are looking for (since animals need sunshine for vitamin D). Then follow my recipe to render lard at home.
You can substitute beef tallow for lard. If the tallow is cold and very hard, just grate it with a cheese grater.
Sprouted Flour Yeast Rolls Made with Lard
Unrefined sugar, such as sucanat, or coconut sugar, or organic cane sugar (1/2 cup, plus a pinch) — where to buy sucanat; where to buy coconut sugar
Filtered water, 105 to 115 degrees F (1/2 cup)
Active dry yeast, ideally organic (2 packages)
Sea salt (2 teaspoons)
Lard from pastured pigs, cold (1/3 cup, plus extra for greasing the pans)– click here for my lard recipe
Filtered water, cold (1 cup)
Egg, pastured or free-range organic (1)
Flour, half sprouted, organic and half all-purpose, unbleached, organic (total 4 1/2 cups, plus extra for flouring your board) — where to buy sprouted flour
Butter, ideally from grass-fed cows (2 tablespoons)
Instant-read or candy thermometer
Cake or pie pans, glass, ceramic or stainless steel (not aluminum)
Optional: Stand mixer or handheld mixer
Optional: Indoor thermometer
1. Heat the filtered water in a saucepan. Use a thermometer to make sure it is the right temperature: 105-115 degrees.
2. In a small bowl, combine the warm filtered water with a pinch of sugar.
3. Sprinkle the yeast on top and let stand until foamy, about 5 minutes.
My yeast did not look as foamy as other pictures I saw on the internet, but it still foamed some — and it came out great.
If your yeast does not foam at all, discard it and get some fresh yeast.
4. In a large mixing bowl, combine the remaining sugar, sea salt, lard, cold water, and egg until well blended.
5. Stir to dissolve yeast, then add to large bowl and mix until blended.
6. Add 1 cup of sprouted flour and 1 cup of unbleached organic white flour. Beat on low speed (or by hand) for 2 minutes.
7. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft and pliable dough. (You may not use it all; just use as much as you need.)
8. Remove the dough from the bowl, grease it with lard or butter or coat with olive oil.
9. Replace the ball of dough to the bowl and turn to coat the dough.
10. Cover with a kitchen towel or plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
11. Punch the dough down, wrap in plastic wrap or a plastic freezer bag, and refrigerate for at least 2 hours, or overnight. The dough will almost double in bulk.
12. When ready to bake, grease 2 (9-inch) cake or pie pans with butter or lard.
13. Melt the 2 tablespoons of butter in a saucepan.
14. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls.
15. Place 12 rolls, sides touching in each of the 2 prepared pans. Using a pastry brush, brush with melted butter. (Note: When using pie pans, you will fit more than 12 in the pan.)
16. Let rise in a warm place (75-80 degrees) for 1 hour or until doubled. If your kitchen is not warm enough, find a spot that is warm enough. I like to use an indoor thermometer. You can also use a dehydrator to get the right temperature, or turn your oven on for 2 minutes and then turn it off.
17. Preheat oven to 425 degrees F.
18. Bake the rolls until well browned on the top, about 15-20 minutes. You may need to sample one or two to know if they are ready. :-)
19. Serve warm with plenty of butter, and if you've got it, gravy.