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1
Stir the yeast into the water in a large mixing bowl, let stand until creamy, about 10 minutes.
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2
Stir in the oil and lard, then the flour and salt until well blended.
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3
Knead on a floured surface until elastic and velvety, eight to 10 minutes.
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4
The dough can also be mixed and kneaded in an electric mixer or a food processor.
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5
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.
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6
Place kneaded dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about two hours.
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7
Dough should be very moist and velvety.
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8
Divide the dough into 12 to 14 equal pieces, each about the size of a lime, and shape into small balls.
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9
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.
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10
Cover with plastic wrap and then a towel and let rise until doubled, one-and-a-fourth to one-and-a-half hours.
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11
Heat oven to 400 degrees.
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12
If you have made free-form rings, brush the tops of the rolls in olive oil and sprinkle lightly with sea salt.
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13
Bake 35 minutes, cool on racks.
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14
Makes two rings.
