Mollete

Leaven

1. In a large bowl, dissolve the yeast in 2 tablespoons of water at 97 F (36 ° C), then add the rest of the water and the sifted flour, and mix for 1 minute.
2. Cover with a cloth and let stand for 10 hours, at room temperature and away from drafts.

Dough

1. In a large bowl, make a second leaven by dissolving the yeast in 4 tablespoons of lukewarm water, cover with a cloth, and let stand for 3 minutes or until it begins to froth.
2. In the bowl of a stand mixer, add the flour, then, using the dough hook, at medium-low speed, gradually incorporate the water at 97 F (36 ° C), and knead for 5 minutes, until obtaining a homogeneous mixture.
3. Then add both leavens, and knead for another 5 minutes at medium speed.
4. Finally add the salt, and knead for a further 5 minutes at high speed.
5. Add the diced lard or butter, and knead on medium speed until incorporated.
6. Place the dough into a large bowl greased with 2 tablespoons of oil.
7. Cover with a cloth, and let rise in a warm, draft-free place for 1 hour, or until it doubles in size.
8. On a floured work surface, knock back the dough, and divide into 20 equal pieces.
9. Roll out each piece by hand and fold the outer edge towards the center, until it is rounded. Let stand, crease side down, for 20 minutes.
10. Roll out each piece into a ½ inch (1.5 cm) thick disc, and place, spaced apart, on a baking sheet lined with parchment paper.
11. Cover with a cloth, and allow to stand for 45 minutes, in a warm place, away from drafts.
12. Preheat the oven to 400 F (200 ° C) for about 10 minutes.
13. Then lower the temperature to 355 F (180 ° C).
14. Place a container filled with boiling water in the bottom of the oven to generate steam, and bake the rolls for about 12 and 15 minutes until they become just off-white (similar to pita bread).
15. Remove from the oven and allow to cool on a rack.