1. Heat the filtered water in a suacepan. Use a thermometer to make sure itis 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.
4. 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.
5. If your yeast does not foam at all, discard it and get some fresh yeast.
6. In a large mixing bowl, combine the remaining sugar, sea salt, lard, coldwater, and egg until well blended.
7. Stir to dissolve yeast, then add to large bowl and mix until blended.
8. Add 1 cup of sprouted flour and 1 cup of unbleached organic white flour.Beat on low speed (or by hand) for 2 minutes.
9. Beat in enough of the remaining flour, 1/2 cup at a time, to make softand pliable dough. (You may not use it all; just use as much as you need.)
10. Remove the dough from the bowl, grease it with lard or butter or coatwith olive oil.
11. Replace the ball of dough to the bowl and turn to coat the dough.
12. Cover with a kitchen towel or plastic wrap and let rise until doubled inbulk, about 1 1/2 hours.
13. Punch the dough down, wrap in plastic wrap or a plastic freezer bag, andrefrigerate for at least 2 hours, or overnight. The dough will almost doublein bulk.
14. When ready to bake, grease 2 (9-inch) cake or pie pans with butter orlard.
15. Melt the 2 tablespoons of butter in a saucepan.
16. 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.
17. Place 12 rolls, sides touching in each of the 2 prepared pans. Using apastry brush, brush with melted butter. (Note: When using pie pans, you willfit more than 12 in the pan.)
18. Let rise in a warm place (75-80 degrees) for 1 hour or until doubled. Ifyour kitchen is not warm enough, find a spot that is warm enough. I like touse an indoor thermometer. You can also use a dehydrator to get the righttemperature, or turn your oven on for 2 minutes and then turn it off.
19. Preheat oven to 425 degrees F.
20. Bake the rolls until well browned on the top, about 15-20 minutes. Youmay need to sample one or two to know if they are ready.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: -1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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