- 5 cups all-purpose flour, divided
- 1⁄4 cup sugar
- 2 teaspoons coarse salt
- 5 teaspoons fast-acting yeast
- 1⁄2 cup lard
- 1⁄4 cup honey
- 2 eggs, lightly beaten
- 1⁄2 cup plus 2 tablespoons butter, melted, divided
- 1-1⁄2 cups warm water
- Place 2-1⁄2 cups flour in large mixing bowl. Add sugar, salt and yeast, and whisk to combine. Using fork or pastry blender, cut in lard until mixture resembles coarse crumbs. Add remaining flour, and mix to combine. Set aside.
- In small mixing bowl, combine honey, eggs and 1⁄2 cup melted butter. Whisk lightly to blend.
- Make well in center of flour mixture, and add egg mixture. Mix lightly. Add water, and mix well. Dough will be slightly sticky. Cover with tea towel and let rest in warm place for 30 minutes.
- Turn dough onto well-floured work surface. Sprinkle additional flour on top of dough, and knead a few times. Using floured rolling pin, roll dough out to 1-inch thickness. Cut out rolls with 3-inch cookie cutter. Place in ungreased 9-by-13-inch pan, with edges of biscuits touching. Gather dough scraps, knead lightly, and roll out again to cut more rolls. Cut out as many rolls as you can each time to avoid over-kneading the dough. Cover with tea towel, and place in warm spot to rise for 30 minutes.
- Preheat oven to 350 F.
- Bake rolls for about 25 minutes, or until tops are light golden brown. Remove and cool slightly. Brush tops with remaining melted butter. Serve warm.
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These classic dinner rolls are perfect for mopping up the last bit of gravy, or slathered with butter and honey.