1 oz (25 g) fresh yeast or 1 tablespoon dried
3/4 cup (150 ml) 5 fl oz warm water
3 cups (1 lb) 450 g whole-wheat flour
2 tsp salt
2 oz (50 g) lard
3/4 cup (150 ml) 5 fl oz warm milk
3/4 cup (150 ml) 5 fl oz warm water
3 cups (1 lb) 450 g whole-wheat flour
2 tsp salt
2 oz (50 g) lard
3/4 cup (150 ml) 5 fl oz warm milk
method
1. In a small bowl, put the warm water and stir in the yeast. Leave for 15 - 20 minutes until bubbling.
2. Place the flour and salt in a mixing bowl and rub in the lard.
3. Make a well in the centre and pour in the yeast mixture and the milk. Mix everything to a dough.
4. Turn it on to a floured board and knead it until it is smooth.
5. Return it to the bowl, cover it with a tea towel and leave it in a warm place for 1 hour to double in size.
6. Preheat the oven to 400°F (200°C) gas mark 6.
7. Knead the dough again and divide it into sixteen equal pieces. Form each piece into a round bun.
8. Push your finger through the centre of each piece of dough and pull out the edges gently to form a ring.
9. Lay the rolls on floured baking sheets and leave them in a warm place for 20 minutes to prove.
10. Bake them for 20 minutes until they are cooked through but only lightly brown. As they cook, the hole in the centre will close to make a deep indentation.
11. As soon as the rolls come out of the oven wrap them in several clean, dry cloths. This keeps in the steam and gives a soft crust.
12. Leave the rolls until they are quite cool.
2. Place the flour and salt in a mixing bowl and rub in the lard.
3. Make a well in the centre and pour in the yeast mixture and the milk. Mix everything to a dough.
4. Turn it on to a floured board and knead it until it is smooth.
5. Return it to the bowl, cover it with a tea towel and leave it in a warm place for 1 hour to double in size.
6. Preheat the oven to 400°F (200°C) gas mark 6.
7. Knead the dough again and divide it into sixteen equal pieces. Form each piece into a round bun.
8. Push your finger through the centre of each piece of dough and pull out the edges gently to form a ring.
9. Lay the rolls on floured baking sheets and leave them in a warm place for 20 minutes to prove.
10. Bake them for 20 minutes until they are cooked through but only lightly brown. As they cook, the hole in the centre will close to make a deep indentation.
11. As soon as the rolls come out of the oven wrap them in several clean, dry cloths. This keeps in the steam and gives a soft crust.
12. Leave the rolls until they are quite cool.
serving amount
makes 16 buns
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