Ingredients
- 1 package active dry yeast or 1 small cake fresh yeast
- 1 cup plus 3 tablespoons warm water
- 3 tablespoons plus 1 teaspoon olive oil
- 2 to 3 teaspoons lard, at room temperature
- 3 ¾ cups all-purpose unbleached flour
- 2 teaspoons salt
- Sea salt
-
Nutritional Information
-
Nutritional analysis per serving (6 servings)
380 calories; 10 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 9 grams protein; 1 milligram cholesterol; 716 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Preparation
- Stir the yeast into the water in a large mixing bowl, let stand until creamy, about 10 minutes.
- Stir in the oil and lard, then the flour and salt until well blended. Knead on a floured surface until elastic and velvety, eight to 10 minutes. The dough can also be mixed and kneaded in an electric mixer or a food processor. If you use a food processor, first dissolve the yeast in one-fourth cup of warm water in a small bowl, add all the dry ingredients to the food processor bowl, then add the liquids, including the dissolved yeast, through the feed tube with the machine running.
- Place kneaded dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about two hours. Dough should be very moist and velvety.
- Divide the dough into 12 to 14 equal pieces, each about the size of a lime, and shape into small balls. Arrange the balls about one-and-a-half inches apart, not touching, in two free-form circles on oiled, parchment-lined baking sheets, or place in oiled ring molds that have been sprinkled with sea salt. Cover with plastic wrap and then a towel and let rise until doubled, one-and-a-fourth to one-and-a-half hours.
- Heat oven to 400 degrees. If you have made free-form rings, brush the tops of the rolls in olive oil and sprinkle lightly with sea salt.
- Bake 35 minutes, cool on racks. Makes two rings.
- If you wish, you can substitute additional olive oil for the lard in this recipe.
4 hours 30 minutes
Dining and Cooking