Amazing & Easy Lard Rolls
·Make the starter
Set up your stand mixer with the dough hook. Pour lukewarm water into the mixing bowl. Stir in the sugar, then crumble in the yeast (fresh or dried). Cover the bowl with a tea towel and set it in a warm spot. Let it sit until bubbles start forming from the yeast.
Let the dough rise in the bowl
Now add the remaining ingredients to the bowl - both types of flour. Set aside 50 g of the fine flour separately in reserve in case the dough turns out sticky. Let the mixer work the dough until it's firm and no longer sticky. Cover the bowl with a tea towel and leave it to rise in a warm place for an hour.
Shape the rolls
Turn the dough out and divide it into 4 roughly equal pieces. Roll each piece out into a circle, then cut each circle into 6 wedges. Roll up each wedge into a crescent shape and curve it into a roll. Or, if you prefer, you can simply leave them straight.
Second rise and getting ready to bake
Arrange the rolls on a baking tray lined with parchment paper. Cover with a tea towel and let them rise again for about 30 to 40 minutes. Preheat the oven to 220 °C. Brush the rolls with beaten egg and sprinkle with poppy seeds, caraway seeds, coarse salt, or black cumin.
Bake until golden
Bake until golden brown, which should take about 15 minutes or so, depending on your oven. Transfer to a wire rack to cool... at least a little... because they're really at their best while still warm.
