Instructions

Making the Dough (25 min + 1 hr proving)

1. Melt the lard in the microwave or in a small saucepan.  Heat the water to 110-115 F.
2. Pour the flour into a large mixing bowl and add the salt and yeast on opposite sides of the bowl.  Stir in each one with your hand, then mix in the sugar.
3. Dump in the melted lard and half of the water.  Mix by hand, gradually drizzling in more water until all the flour is picked up from the bowl and a smooth, slightly sticky dough has formed.  You may not need all of the water.
4. Turn out the dough onto a lightly floured countertop and knead vigorously for 8-10 minutes, until the dough passes the windowpane test.  Test the dough by grasping a lump of dough between the thumb and forefinger of each hand and stretching it.  If it stretches until it’s translucent, the dough is well kneaded; if not, knead for a minute longer and check again.
5. Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap.  Let the dough prove until doubled in size, about 1 hour.

Shaping (10 min + 45 min proving)

1. Dust a large, rimmed cookie sheet with cornmeal or semolina flour.
2. Turn out the dough onto a lightly floured surface and punch it down all over to knock out the excess gases.
3. Divide the dough into six equal pieces, using a kitchen scale for accuracy.  Roll each piece into a log about 6-8 inches long and place them about an inch apart on the prepared tray.
4. Place the tray inside a large, clean garbage bag.  Inflate the bag and tuck the ends under the tray to seal.  Let the dough prove for about 45 minutes to 1 hour, until the dough springs back quickly when gently prodded with a fingertip.  They should be almost doubled in size.
5. About 10 minutes before the rolls are done proving, preheat the oven to 425 F.

Baking (15 min + 15 min cooling)

1. Once the oven has preheated, cut a lengthwise slit in each roll about 1/4 inch deep using a bread baker’s lame or a very sharp serrated knife.
2. Immediately put the tray in the oven and bake at 425 F for 15-20 minutes, until the rolls are a rich golden brown and have an internal temperature of at least 190 F.
3. Let them cool for 15 minutes on a wire rack before serving.