Duck Fat Yeast Rolls
Yield makes 9 large rolls SERVINGS
- 1 cup warm water (about 110 degrees F)
- 2½ teaspoons instant yeast (we used Red Star)
- 3 cups bread flour
- 2 teaspoons sugar
- 1½ teaspoons salt
- 1/3 cup Duck Fat, melted but cool
- 2 tablespoons unsalted butter, melted
- Maldon salt, or other coarse flake salt for topping
Recipe notesOur old-fashioned dinner roll recipe uses duck fat and flaky salt for a subtle savory taste. The rolls bake up as fluffy and squishy as can be
- In a small bowl, stir together water and yeast. Set aside until foamy, about 5 minutes.
- To the bowl of a stand mixer fitted with a dough hook, add flour, sugar, and salt. Add water/yeast mixture and duck fat. Mix on low, occasionally scraping down the sides of the bowl if needed, until a smooth, elastic dough forms, about 5-7 minutes.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 60-90 minutes. Punch down dough then turn out onto a piece of parchment. Divide the dough into 9 equal pieces and roll each piece into a ball, gently cupping the dough and rolling on the parchment. Place the balls in a 3x3 grid inside a 9” square baking pan (they won’t touch quite yet). Cover loosely with plastic wrap and rise in a warm spot until rolls are touching and look snug in the pan, about 45 minutes. Meanwhile preheat oven to 350 degrees F.
- Brush tops of the buns with melted butter and sprinkle with flake salt. Bake until golden brown and cooked through, about 25-30 minutes. Cool for 15 minutes before serving. Rolls can be served warm or at room temperature.
Recipe tips: When finished baking, the center bun should reach an internal temperature of 190 degrees F. Temp using an instant-read thermometer, just as you would a steak. Start the dough in the morning, as these rolls taste best baked and eaten on the same day. Recipe can be doubled if needed. Duck fat rolls make great sandwich/slider buns.