Rolls based on baps-like dough.
- 500 g bread flour
- 1 teaspoon salt
- 60g lard
- 20g yeast
- 150g milk
- 150g water
1. Mix flour and salt in a bowl. Add the diced lard. Combine with your fingertips lard and flour. Make a well in the flour, add the milk and water. Crumble the yeast in the milk. Start to mix all (by hand or with a food processor), add some water if the dough is to dry (one tablespoon at a time I usally need an additional 25g). Turn out the still sticky dough on working surface.
knead by hand for 2 – 5 minutes until a smooth dough.
Return the dough to the bowl to rise for 1 hour to 1 1/2 hour.
2. Turn out the dough and form into rolls. Use about 50g for each roll. Put the dough ball on the work surface, cup your hand over it, gently rotate your hand so the dough is rolled around and formed into a smooth little ball. Arrange on a greased baking tray well spaced apart
Used 3 portions to form small bread loaves.
Leave to rise for about an hour.
3. Bake in a preheated oven at 220 C for about 22 minutes until golden brown. Leave to cool on a wire rack.