Homemade Sausage Making

Made dinner rolls for company tonight.
Simple recipe
one pound of all purpose flour
one teaspoon salt
one teaspoon table salt
one tablespoon sugar
one teaspoon instant yeast
one egg plus 6 ounces of milk plus enough water to make 11 ounces of liquid
two ounces of chicken fat or your preference.
Mix the dry ingredients throughly and allow to sit for twenty minutes. Then knead lightly and oil the ball of dough and refrigerate over night and shape while the dough is still cold the next day.
Bake 375°F for 18 to 20 minutes.

Looks great Ross!

Hi Ross,

Those rolls look very appetizing!

Do you let the chicken fat render then refrigerate again before use, or how is it mixed into the dough?

The chicken fat is skimmed from my pots of stock and saved. Kept in the fridge it is a soft solid but it will melt in my hand as I knead the dough. I add the fat near the end of the first mixing.

Wow! Do those things smell terrific?!!? And look grand too. I'm going to try this recipe very soon. Thanks for sharing Ross.

Best Wishes,
Chuckwagon