Doughnuts Or Rolls
Delicious homemade doughnuts and rolls featuring a tender, yeast-leavened dough with a hint of sweetness, perfect for breakfast or special treats suitable for all age groups.
Ingredients
Instructions
- Mix sugar, lard, salt, and boiling water. When the mixture is lukewarm, fold in the beaten egg and the dissolved yeast mixture.
- Add flour gradually until the dough is kneadable. Let rise for 1 1/2 hours.
- Punch down the dough and roll out. Cut into desired shapes and place on a cookie sheet.
- Let the shaped dough rise for another 1 1/2 hours.
- Bake at 400°F until golden brown.
- For doughnuts, fry in deep fat until golden, then dip in a mixture of powdered sugar, milk, and vanilla.
Tips & Substitutions
For a lighter doughnut, consider using vegetable oil instead of lard, as it can help with the texture. If you prefer a sweeter treat, add a teaspoon of vanilla extract to the dough mixture. Make sure to let the dough rise in a warm place to achieve the best fluffiness. For a fun twist, try adding spices like nutmeg or cinnamon to the dough for extra flavor.
Serving Suggestions
Serve these delightful doughnuts with a dusting of powdered sugar or a drizzle of Butterscotch Topping For Ice Cream for a decadent treat. They pair wonderfully with a hot cup of coffee or tea. For a fun dessert platter, consider mixing them with other sweet treats like Kasper Cookies or Crumble Topping For Pies for a variety of flavors.
Storage & Reheating
Store any leftover doughnuts or rolls in an airtight container at room temperature for up to 2 days. If you need to keep them longer, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to a month. To reheat, warm them in a toaster oven or microwave for a few seconds to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Doughnuts Or Rolls contains roughly 169 calories, with 3g protein, 25g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 647mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of dry yeast?
Yes, you can substitute active dry yeast for dry yeast. Just make sure to activate it in lukewarm water for about 5-10 minutes before adding it to your dough mixture. This will help ensure that the yeast is alive and ready to work its magic in your dough.
What can I use instead of lard?
If you prefer not to use lard, vegetable shortening or unsalted butter are great alternatives. They both will provide a similar texture to the dough. Just keep in mind that the flavor may slightly change, but the end result will still be delicious.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and has a soft, puffy texture. You can test it by gently pressing your finger into the dough; if the indentation remains, it’s ready to be punched down and shaped. Make sure to give it enough time to rise for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).