Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Great and Simple Lard Rolls
· 24 servings
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.
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.
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.
Second rise and baking prep
Arrange the rolls on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise once more, 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 (nigella seeds).
Bake until golden
Bake until golden, which will take about 15 minutes or so, depending on your oven. Transfer to a wire rack and let cool… at least a little… because they're best when just warm.