4 cups (1 lb) 450 g strong plain flour.(bread flour)
3/4 cup (170 g) butter
6 oz (175 g) lard
1 heaped teaspoon of salt.
2 heaped teaspoons of sugar
1 oz (25 g) fresh yeast or 1 tablespoon dried
1/4 pint of tepid water.
3/4 cup (170 g) butter
6 oz (175 g) lard
1 heaped teaspoon of salt.
2 heaped teaspoons of sugar
1 oz (25 g) fresh yeast or 1 tablespoon dried
1/4 pint of tepid water.
method
1. Mix the yeast,sugar and 1/2 the water in a small bowl and leave for 15 minutes
2. Sieve the flour and salt into a large bowl add the yeast
3. Mix the ingredients together with enough water to make a smooth firm dough.
4. Transfer the dough to a well floured surface and knead well for about five minutes.
5. Place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour or untill about double its original size.
6. While the dough is rising cream together the butter and lard
7. When the dough has risen knead it again and then roll it out on a floured surface and then spread it with a third of the butter and lard mixture and sprinkle lightly with flour.
8. Fold the dough in three and roll it out again. Repeat the proceedure twice more. Roll out the dough quite thinnly and cut into squares.
9. Bring the four corners of each square to the centre, shape them into rounds and flatten slightly with hand - do not over handle the dough.
10. Place the uncooked rolls onto a floured and warm baking tray and leave them in a warm place to rise for about half an hour to 40 minutes.
11. Bake the rolls in a hot oven (230°C/ 450°F) for about 15-20 minutes until golden brown and crispy on both sides.
2. Sieve the flour and salt into a large bowl add the yeast
3. Mix the ingredients together with enough water to make a smooth firm dough.
4. Transfer the dough to a well floured surface and knead well for about five minutes.
5. Place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour or untill about double its original size.
6. While the dough is rising cream together the butter and lard
7. When the dough has risen knead it again and then roll it out on a floured surface and then spread it with a third of the butter and lard mixture and sprinkle lightly with flour.
8. Fold the dough in three and roll it out again. Repeat the proceedure twice more. Roll out the dough quite thinnly and cut into squares.
9. Bring the four corners of each square to the centre, shape them into rounds and flatten slightly with hand - do not over handle the dough.
10. Place the uncooked rolls onto a floured and warm baking tray and leave them in a warm place to rise for about half an hour to 40 minutes.
11. Bake the rolls in a hot oven (230°C/ 450°F) for about 15-20 minutes until golden brown and crispy on both sides.
serving amount
16 rolls
rate this recipe
9.5
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