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I don't have shortening and was wondering what pork fat would do to the texture of my crusty rolls? Can pork or bacon fat be used to replace shortening in rolls?

  • What ratios are we talking about? Please edit your post to include the recipe. – Stephie Feb 4 '18 at 8:20
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Absolutely, it make give it a smokey but pleasant after taste but I in some ways prefer it to commercial lard. All bacon fat is, is a type of lard anyways done with typical dry heat such as a skillet or pan. It is arguably the best replacement you can use when making such dishes.

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Yes, animal fats such as lard or rendered bacon fat may be substituted for shortening. Really, shortening is a substitute for animal fats in the first place!

Lard and bacon fat do have a lower melting temperature than shortening, but for a kneaded dough, rather than a pastry dough, which is what I'm assuming you mean when you say "rolls," this difference is immaterial.

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