Sprouted Flour Yeast Rolls Made with Lard

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.

Sprouted Flour Yeast Rolls Made with Lard

Sprouted Flour Yeast Rolls Made with Lard

  • Author: Ann Marie Michaels


  • Unrefined sugar, such as sucanat, or coconut sugar, or organic cane sugar (1/2 cup, plus a pinch)
  • 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)
  • 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)
  • Butter, ideally from grass-fed cows (2 tablespoons)


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.


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.

Did you make this recipe?

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Equipment Needed for This Recipe

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

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Sprouted Flour Yeast Rolls Made with Lard

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

21 thoughts on “Sprouted Flour Yeast Rolls Made with Lard

  1. Note to self: Do NOT read AM’s posts when hungry!!!

    Now I have to wander into the kitchen and try to find something that looks even half as yummy as those darn rolls!!

  2. I would like your opinion please. Would these be ok for someone who is healing from gluten intolerence. I have been gluten free for 8 years. About a year ago I started making true sourdough bread with a starter than I captured. This bread sits for 24 hours at least. I can tolerate it very well and getting better but scared to death to, try anything with yeast or has not soaked for at least 24 hours. I know everyone is different but just a general answer if u think they may b tolerated. Thanks bunches. Luv the posts!

  3. Those rolls look so good! I have to get some yeast so I can try this recipe, and I hope mine come out looking as good.

  4. Have you ever sprouted your own wheat for flour? Mine was pretty grainy when I tried it. Does the purchased sprouted flour taste better? I didn’t like the taste of the home sprouted version.

    1. Yes, it’s easy to do.

      Here’s a video: https://cheeseslave.com/how-to-sprout-whole-grains-video/

      It may be the type of grain mill you are using that is not grinding the flour as fine as it should be. What kind did you use?

  5. Thanks Ann Marie. I have sprouted flour and have tried it in soaked recipes but not unsoaked or fermented. I have just been thinking of trying a recipe like this with yeast and some sourdough and a partial frig rise. I think I will try it with this recipe and sprouted flour. I still miss and can taste rolls that was and is at every family gathering. Thanks again. These look absolutely amazing.

    1. Instead of lard, you can use beef tallow. I have not found any other substitute.

      You could try using all butter, but I haven’t tried it yet.

      Go to https://localharvest.com and search for lard or tallow or else search for beef fat or pig fat and you can render it yourself. Or ask your local Weston A. Price Foundation chapter leader where they get their lard and tallow.

  6. These rolls look great! I have been buying 25 lb. bags of sprouted flour for over a year now and I recently was reading about how the sprouted flours still contain the bran and still have all of the phytic acid content. I love baking with sprouted flour and my children actually prefer it over any other flour, but after 10 years of soaking grains or buying sprouted flour, I am feeling really confused about what flour is best…especially concerning tooth decay and bone mineralization! I loved your post about the benefits of sourdough and will be getting some sourdough starter, but PLEASE, somebody tell me what the best overall flour is to use (no gluten sensitivity in the family). Based on phytic acid and lectin content, should I just use organic, unbleached white for the occasional loaf of bread or baked good? I will be perfecting sour dough, but what flour should I be using for that??? I read your blog all the time and I can’t think of any better person to ask! If you could really spell it out for us, that would be great, because other than traditional sourdough, it is starting to seem like white flour might be the best! HELP!

    1. Hi, just wondering if anybody has thoughts on my previous post about which flour is best or if anybody knows of a resource that really spells this out? Thanks!

      1. Hi, Brandee

        I use sprouted flour for most everything. I use 100% sprouted flour for cookies, brownies, and the like. You can sift out some of the bran if you’re concerned about it. I usually don’t.

        For bread, rolls, pizza dough, pasta, and pie dough, I tend to use a mix of 50/50 white flour (unbleached organic) and sprouted flour. I just find that the texture is better — not as dense.

        I have been eating sprouted flour and whole grains (*mostly* properly prepared) as well as white flour for about 5 years now, and I haven’t had any problems with tooth decay or cavities. I think all the extra good fat I’m eating (butter, cream, and whole milk from grass-fed cows, coconut oil, lard, etc.) plus fermented foods and cod liver oil are what’s helping my teeth. I had cavities almost every single checkup prior to 5 years ago!

  7. You should never add salt to the yeast. Salt kills yeast. Sugar feeds it. Microwave your water for 1 minute, stir it then add it to your yeast along with a tablespoon of sugar. Let it sit for 10 minutes.

  8. These are really yummy. I made these for Christmas dinner yesterday, and they turned out well. Using that good lard makes a big difference. In fact, they taste like a healthy version of Sister Shubert’s rolls, which my family considers to be the “good rolls” from the frozen food section. 🙂 ….not sure if y’all have those in California.

  9. Ann Marie, thank you for this wonderful recipe, these rolls are delicious! I substituted the lard for grass fed beef tallow. This particular batch of tallow had been used to fry shallots in and it gave the rolls a really nice light onion flavor. I did have some gravy left over from dinner last night so we dunked our rolls into that….oh my…soooo good. Thanks again!

  10. Ohhhhhhhh, yeeeeah…
    I’ve not had rolls or bread made with lard, but good golly it makes a good pie crust!
    Trying these ASAP!

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