1
["Dissolve the yeast into the weighed water.", "In the mixer bowl of a stand mixer fitted with the paddle, combine the flours, malt, and lard. Switch to the dough hook and while stirring, add the water/yeast mixture. Stir until combined into a rough dough. Autolyse (rest) 30 minutes.", "Sprinkle the salt over the dough and stir for 1 minute on speed ""1"". Pour in the olive oil and work on speed ""2"" helping the absorption with a flexible rubber spatula. Continue to work on speed ""2"" for three minutes more. Then increase to speed ""3"" for 2 minutes more. Place in a rising container, cover and retard, refrigerated overnight.", "Remove from refrigerator and warm to room temperature for 2 hours. Line two baking sheet pans with silicone mats or parchment.", "On a work surface, gently deflate and flatten the dough. Divide the dough into 12 equal pieces with a bench knife. Roll and shape into tight balls.", "Spray the lined sheet pans with oil spray. Arrange 6 balls in a free-form circle separated about an inch apart on each of the two baking sheets. Cover with plastic wrap and then a towel and allow to rise until doubled in bulk, about 11/2 hours. Meanwhile, configure oven with two racks in center positions and preheat to 400u00b0F.", "Brush the tops of the rolls with olive oil.
