- 500g white bread flour
- 1 teaspoon salt
- 30 g lard
- 20 g fresh yeast
- 160 g water
- 160 g milk
1. Mix the four and the salt in a large bowl. Rub in the lard. Crumble the yeast in the flour. Add the milk and most of the water, mix to a soft not too sticky dough (add remaining water if necessary). Turn out on work surface
and knead for 3 minutes. Leave to rise for 50 minutes.
Form into small rolls about 40 – 50 g each. Put on a greased tin;
and leave to rise for another hour.
3. Bake for 22 minutes in a preheated oven at 200 c.
Leave to cool on a wire rack.