Recipe from Oxmoor House

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  • 2 packages dry yeast
  • 1/4 cup plus 1 1/2 teaspoons sugar, divided
  • 3 1/4 cup warm water (105° to 115°), divided
  • 9 cups all-purpose flour
  • 1 tablespoon salt
  • 3 tablespoons lard


  1. Dissolve yeast and 1/2 teaspoon sugar in 1 cup warm water, stirring well. Let stand 5 minutes or until bubbly.
  2. Sift together flour, remaining sugar, and salt in a large bowl. Cut in lard until mixture resembles coarse meal. Stir yeast mixture into flour mixture. Gradually stir in remaining warm water.
  3. Turn dough out onto a lightly floured surface; knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 20 minutes or until doubled in bulk. Punch dough down; turn out onto a floured surface. Cover and let rest 10 minutes.
  4. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place rolls on lightly greased baking sheets; cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 450° for 10 minutes or until golden brown.
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