Yields 16 rolls
- 1 lb/454 g all-purpose flour, plus more as needed
- 2 tsp/10 mL instant dry yeast
- 1 1/3 cups/315 mL water
- 1 tbsp/30 mL sugar
- 1 tbsp/30 mL lard, room temperature
- Mound the flour on a clean, dry surface. Add the yeast and sugar. Add the large and rub into the flour until well incorporated. Make a well in the center of the flour and add the water. Use your fingers to slowly mix the dry ingredients into the water until a dough forms. If the dough is too sticky, add additional flour 1 tbsp/30 mL at a time until the proper consistency is achieved.
- Knead the dough until it is smooth, about 8 minutes. Form the dough into a ball and transfer it to a greased bowl. Cover with plastic and ferment in a warm environment until doubled in size, about 1 ½ hours.
- Lightly deflate the dough and divide it into 16 equal portions. Form each piece into a ball and pinch the top of the dough to form a small decorative twirl.
- Lightly dust the balls with flour and use a rolling pin to roll each ball into a 3-in/7.5-cm disc. Transfer the discs to greased sheet trays, lightly dust with flour, and cover loosely with plastic. Proof the dough until doubled in size, about 1 ½ hours.
- Preheat the oven to 400°F/204°C.
- Transfer the dough to the oven and bake until lightly browned. Transfer to a rack to cool completely before use.