1 lb. plain flour
1 pkg. active dry yeast
1 tbsp. sugar
1 cup butter
1/2 cup lard
1 1/2 cup water (100°F)
pinch of salt

In a bowl, whisk together flour and salt. Dissolve yeast in the water with sugar and set aside to foam for 5 minutes. Stir in flour.

Mix well, cover. Allow to rise until doubled in size; about 45-60 minutes.

Cream together butter and lard together, divide into three parts.

Roll dough out on a lightly floured work surface into a long strip.

Dot the first third of the butter/lard mixture over the top third of the strip of dough.

Fold the dough over into thirds (like a business letter) enveloping the butter as when making flaky pastry. Roll out, repeat with other strips until all butter mixture is used up. Roll out and cut in small oval shapes or rounds.

Place on lightly floured baking sheet, leaving 2 inches between each piece to allow for expansion of dough.

Cover and let dough rise again until doubled or about 45 minutes.

Bake in a preheated 375°F (160°C) oven for about 20 minutes or until golden brown.

Makes about 15 rolls.

Submitted by: Belle