Prep 1 hr 35 mins
Cook 15 mins
This recipe is from week 23 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Barbados is my 23rd stop. This is one of the only non-sweet breads served on the island. It is delicious freshly baked with a little bit of butter.
- 3 1⁄2 cups white flour
- 3 3⁄4 teaspoons active dry yeast
- 1 1⁄2 teaspoons salt
- 3 1⁄2 teaspoons turbinado sugar
- 2 tablespoons lard
- 1 cup water
- Put all the ingredients except the water into a large bowl and blend until you get fine crumbs.
- Add the water and knead for two minutes, then let rise until doubled in size.
- Punch down and divide into four equal portions. Brush with water and turn over. Let rest for 15 minutes, then turn over again and let rest for another 15 minutes.
- Sprinkle the tops of the rolls with flour and place them in a preheated 325 degree oven for 15 minutes or until golden (mine took more like 25 or 30 minutes, so make sure you watch them). This is a really soft bread, so your rolls aren't going to sound too hollow when you knock on them. Go by color instead.