At a glance
You're making crispy, savory lard rolls that come together surprisingly fast—the dough gets one main rise, then you divide, shape, and let them rise again before baking until golden. The trickiest part is getting the dough to the right consistency (you might need that reserved flour if it's too sticky), but once you nail the shaping into wedges and crescents, you're basically done. These are best enjoyed warm right out of the oven.
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Make the starter
Set up your stand mixer with the dough hook. Pour the lukewarm water into the bowl. Stir in the sugar and crumble in the yeast (fresh or dried). Cover the bowl with a kitchen towel and place it somewhere warm. Let it sit until bubbles form on the surface from the yeast.
For this step
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Let the dough rise in the bowl
Next, add the remaining ingredients to the bowl: both types of flour. Set aside 50 g of the all-purpose flour separately in case the dough turns out sticky. The mixer will knead it into a firm, non-sticky dough. Cover the bowl with a kitchen towel and let it rise in a warm place for an hour.
For this step
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Shape the rolls
Turn the dough out and divide it into 4 roughly equal pieces. Roll each piece out into a circle and cut it into 6 wedges. Roll up each wedge into a crescent shape and curl the ends. Or, if you like, just leave them straight.
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