Light Rolls
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a large bowl, mix the flour, yeast, and lard.
Add warm water gradually to form a soft dough.
Cover the bowl and let the dough rise overnight in a warm place.
Shape and bake
In the morning, shape the dough into rolls.
Let the rolls rise for 20 minutes.
Bake in a preheated oven at 350°F (175°C) until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Flour
- Gluten proteins form the dough's structure that traps the gas and holds the rolls' shape.
- Yeast
- Ferments sugars in the dough, producing gas that makes the rolls rise and gives them flavor.
- Lard
- Fat coats flour proteins, tenderizing the crumb and giving the rolls a softer texture.
The step that matters
Covering the dough for the overnight rise. A covered, warm dough rises slowly and evenly while yeast develops flavor. Uncovered dough dries and forms a skin, which can stop it rising well and toughen the crust.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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