Duck Fat Dinner Rolls

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Makes 12 rolls | Oven: 350°

INGREDIENTS

For the Tangzhong

• 1/4 cup cold water

• 1 tablespoon all purpose flour

For the Dough

• 1 cup warm water (about 110* is ideal)

• 1 tablespoon honey

• 2 1/4 teaspoons (1 packet) active dry yeast)

• 1 cup warm milk

• 1/2 cup duck fat, plus more for the baking dish

• 3 egg yolks

• 2 tablespoons granulated sugar

• 1 tablespoon salt

• 5 1/2 - 6 cups all purpose flour

• 1 whole egg, for egg wash

• additional salt to finish

INSTRUCTIONS

Prepare your Tangzhong

To a small pot, add you water then whisk in the flour. Place over medium heat and cook, whisking frequently, until the mixture haas thickened up completely and resembles a thick paste.

Transfer to a small bowl and cool to room temperature.

Activate the Yeast

In the bowl of your stand mixer fitted with a dough hook, combine the water, honey and yeast. Gently mix then allow it to sit in a warm place for about 10 minutes to activate. the mixture should be foamy and fragrant after 10-15 minutes. If it isn’t, that means your yeast is no longer viable so do not proceed unless you have a nice foamy mixture.

Make the Dough

Once the yeast has been activated, add in the milk, duck fat, yolks and sugar and whisk to combine. Follow that but the salt and 5 1/2 cups of flour, reserving the remaining flour off to the side in case you don’t need it.

Mix everything on low speed on your mixer fitted with the dough hook for about 5 minutes, then check the dough. It should be slightly sticky, but not stick all over you hands if you touch it. If you cannot handle the dough without it sticking all over the place, add the additional 1/2 cup of flour and mix it in.

Take the dough out and knead it by hand for an additional 5 minutes before placing it into a bowl, covered with plastic and a kitchen towel to rise for about 2 hours, or until doubled in size.

Shape the Rolls

after the dough has doubled in size, dump it out onto your work surface and shape it roughly into a rectangle.

Cut the rectangle into 12 even portions, then shape each ball into a round by using a cupped hand covering the dough and moving it in a circular motion.

Place the balls into a baking dish brushed with duck at to prevent sticking, then cover with a kitchen towel and allow to rise for another 1-2 hours, or until doubled in size again.

Bake the Rolls

Turn your oven to 350*F.

Add the egg to a small bowl and whisk it together. Gently brush to tops of each roll with the egg wash, then top each roll with a generous pinch of flakey salt.

Bake the rolls for 25-30 minutes, or until evenly brown all over and cooked through in the middle.

Serve hot, brushed with additional duck fat or melted butter.

Pro tip: These can be made up to a day ahead and stored covered in the fridge.