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1
Dissolve the yeast in the water and combine 90 grams of the flour. Allow the mixture to rise (approximately 2 hours).
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2
Add the remaining flour and knead by hand just enough to incorporate.
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3
Cover with plastic wrap and refrigerate overnight at 10 to 12C.
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4
Remove the starter from the refrigerator.
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5
Dissolve the soy lecithin in a little warm water.
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6
Dissolve the yeast in the remaining water and add as much flour necessary to make a creamy mixture.
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7
Cover and let it rest for 1 hour.
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8
Then add the lecithin, 2/3 of the remaining flour, and the starter, broken into pieces, to the mixture in a mixer bowl and turn on the mixer to low speed.
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9
When the mixture is well incorporated, add the lard (or 2 tablespoons of olive oil) and the salt, add the flour when the other ingredients have been completely incorporated.
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10
Increase the mixer speed and add the oil gradually, scraping down the bowl if necessary.
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11
Knead until the dough is smooth, shape it into a ball and cover the bowl.
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12
After 15 minutes, refrigerate the dough at 4 to 5C for at least 4 hours.
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13
Remove the dough from the refrigerator and let it rest for 30 minutes.
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14
Place the dough on a work surface, and without kneading it, cut the dough into pieces (any shape you wish) weighing 80 grams each. Cover with a sheet of plastic wrap and let rise until they double in size.
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15
Brush the surface with extra virgin olive oil and bake at 220C with a pan of water in the oven for the steam.
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16
After 10 minutes, remove the pan of water and finish baking at 180C.
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17
Remove the rolls from the oven and cool. It is also possible to freeze the rolls once they have cooled completely.
