Bolillos

Method

1. In a mixing bowl whisk together 180 g strong white bread flour, 4 g fine salt, 4 g caster sugar and 3 g instant dried yeast, keeping the salt and yeast on opposite sides until whisked. Rub in 5 g softened lard with your fingertips until the flour looks sandy.
2. Pour in 115 ml lukewarm water (about 35C) and mix with a wooden spoon until a shaggy dough forms with no dry flour left. Turn onto a lightly floured surface and knead firmly for 10 minutes, until the dough is smooth, elastic and stretches to a thin translucent windowpane without tearing.
3. Shape the dough into a ball, return it to the lightly oiled bowl, cover with a damp cloth and leave in a warm place for 1 hour, until doubled in size and springy when pressed.