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1
Combine 500 milliliters of warm milk with the malt, the yeast, and 500 grams of flour.
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2
Let the dough double in size, approximately 90 minutes.
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3
Add the remaining milk and half of the remaining flour.
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4
Turn on the mixer, with the hook attachment, on low speed.
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5
Add the salt and, gradually, most of the remaining flour, butter, lard, and sugar when the dough no longer sticks to the sides of the mixer bowl.
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6
Knead well, add the last of the flour, increase the speed slightly, and knead for 10 more minutes.
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7
Cover the bowl and let it rise at a temperature of 28C until it doubles in size, approximately 90 minutes.
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8
Place the dough on a work surface and knead again.
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9
Cover the dough and let it rise again for 60 minutes.
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10
Cut the dough into pieces each weighing 100 grams, shape the pieces into rolls or loaves and place them on baking sheets.
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11
Cover the dough with plastic wrap and let them rest at 28C.
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12
At 3/4 of the rising process, brush the dough with milk and cover once again to complete the rising process.
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13
Brush again with milk, sprinkle with sesame seeds, let rest for 2 to 3 minutes and bake at 180C for 18 minutes.
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14
Remove the bread from the oven and cool.
