Serves 8
Directions
- 1Bloom the yeast, honey, and water together.
- 2Add the lard and butter together so the fats just start to melt.
- 3Pour the melted fats into the bowl of your stand mixer, along with the yeast water, flour, and salt.
- 4Knead with a dough hook on medium for 10 minutes until the dough is smooth and slightly tacky.
- 5Cover the dough and let it rise in a warm spot for 1.5 hours until doubled.
- 6Knock back the dough.
- 7Divide the dough into 8 balls and place them into a deep parchment-lined baking dish.
- 8Cover and prove again for 1 hour until pillowy.
- 9Preheat the oven to 220°C Fan.
- 10Dust the rolls generously with rice flour.
- 11Bake for 17-18 minutes until golden brown on top but still soft at the sides.
- 12Cool for 10–15 minutes, then tear apart and serve warm.
Ingredients
- 650 g Strong White Flour
- 420 ml Warm Water
- 7 g Dried Yeast
- 1 Tbsp Honey
- 20 g Lard
- 20 g Soft Butter
- 8 g Salt
- Rice flour
Equipment
stand mixerdough hookdeep parchment-lined baking dishoven
Tips
- The rolls are softer and lighter than the original recipe, but still have that wonderfully dense chew.
- Serve warm with butter, jam, bacon, fried egg or square sausage.
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