Lagniappe Rolls with Poirier's Butter Recipe - Modern Farmer

Lagniappe Rolls with Poirier’s Butter Recipe

"Lagniappe” means "a little something extra,” and these yeast rolls deliver just that.

lagniappe rolls with pouriers butter
Produced by Monica Michael Willis; Photograph by Rush Jagoe

Makes 12 to 15 rolls

3½ cups warm water (105”“110°F)
2 tablespoons honey
2 tablespoons active dry yeast
¼ cup leaf lard* or vegetable shortening, plus more for greasing bowl
½ teaspoon salt
2 cups whole-wheat flour, locally sourced if possible
2 cups bread flour or all-purpose flour, such as King Arthur, plus more as needed
1 egg
Coarse sea salt, such as Maldon, for sprinkling on top of rolls
Poirier’s Butter (recipe below)
*Buy leaf lard, the purer white fat around a pig’s kidneys, at full-service butchers and larger supermarkets (it may be fresh or frozen)

1. Put water in a large bowl; add honey and yeast and stir to combine. Let stand until yeast starts to bubble, about 2 minutes. Add lard and salt and stir to combine. Add wholewheat and bread flours and stir until a soft, shaggy dough forms. Turn dough out onto a lightly floured work surface and knead, adding more bread flour as needed (up to ½ cup), until dough is smooth and elastic, about 10 minutes.

2. Grease another large bowl with lard or vegetable shortening; put dough in bowl, cover with plastic wrap or a kitchen towel, and let rest in a warm spot until double in size, about 1 hour (watch that your dough doesn’t rise and fall in on itself).

3. Turn dough out onto a lightly floured surface. Using a knife, divide dough into 12 to 15 equal-size pieces. Gently roll dough to shape into balls. Place balls in a 9-by-11-inch ovenproof baking dish. In a small bowl, beat egg with a splash of water; brush tops of rolls with egg wash and sprinkle with coarse sea salt. Allow to rise until double in size, about 1 hour.

4. Meanwhile, preheat oven to 375°F. Bake until tops are golden brown, 35 to 40 minutes. Allow rolls to rest, covered with a dish cloth, for 5 minutes. Serve warm with Poirier’s Butter.

Poirier’s Butter

In a stand mixer fitted with a paddle attachment, or in a medium bowl using a wooden spoon, beat 2 sticks (1 cup) room-temperature salted butter and 1 cup Poirier’s Pure Cane Syrup* (or other quality cane syrup like Steen’s*) together until combined. Spoon compound butter into ramekins and refrigerate until chilled, or for up to 1 week before serving.

*See “11 Must-Have Ingredients from Mosquito Supper Club Chef Melissa Martin’s Pantry”

lagniappe rolls and pourier's butter'

Produced by Monica Michael Willis; Photograph by Rush Jagoe


Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
Farm Favorites
Read the latest reviews on our favorite products.
Immigrants Feed America

Immigrants Feed America t-shirts are back – find them at the Modern Farmers Market

Things We Love: AKUA Kelp Jerky

If you told me there was a jerky snack made out of kelp - yes,... (more)

Things We Love: CleverMade Snapbasket Cooler

It can keep up to 50 cans chilled for up to 36 hours and collapses... (more)

Things We Love: Republic of Tea Daily Greens Single Sips

It's like green juice: but way easier.

More shopping