The name for these rolls means "dirty faces," referring
to the dark smudge of brown sugar glaze.
Rolls 1/2 cup packed dark brown sugar
1/3 cup lard
2 teaspoons salt
1 3/4 cups hot water
1 package active dry yeast
Dash of granulated or dark brown sugar
1/4 cup warm water (105 to 115 degrees F)
2 cups whole wheat flour
3 3/4 to 4 cups all-purpose flour
1 egg, slightly beaten
Brown Sugar Glaze
1/2 cup packed dark brown sugar
2 to 3 teaspoons water
Rolls: Place brown sugar, lard and salt in large bowl.
Stir in 1 3/4 cups
hot water until brown sugar is dissolved.
Dissolve yeast and granulated
or dark brown sugar in 1/4 cup warm water; stir into brown sugar
mixture. Beat in whole wheat flour and enough all-purpose flour
to make dough stiff enough to knead. Turn dough onto lightly floured
surface; knead until smooth and elastic, about 10 minutes.
in greased bowl; turn greased side up. Cover; let rise in warm place
until double, about 2 hours. Dough is ready if indentation remains
Line 2 cookie sheets with aluminum foil; grease.
Punch down dough.
Turn onto lightly floured surface; knead until smooth. Shape into
10-inch long roll; cut into 10 slices. Shape each slice into smooth
ball. Place on foil-covered cookie sheets; flatten into 3 1/2 to
4-inch diameter circles. Cover; let rise until double, about 30
Heat oven to 375 degrees F. Brush rolls with egg.
Spread Brown Sugar
Glaze on centers of rolls.
Make diagonal or crisscross cuts in tops of
rolls with tip of sharp knife.
Bake until rolls are brown and sound
hollow when tapped, 20 to 25 minutes.
Immediately remove rolls; cool on
Brown Sugar Glaze: Mix brown sugar and water until of spreading consistency.