Ingredients: 2 packages yeast 1 cup sugar 1 1/4 cup warm water (105 F to 115 F) 1/2 cup lard, softened 3 eggs 2 teaspoons salt 5 1/2 cups bread flour, more or less Egg Wash 1 egg beaten with 2 tablespoons warm water Directions:1. Lightly grease a large bowl, and set aside. 2. In a large bowl, mix yeast and three tablespoons sugar in 1 1/4 cup warm water (105 F to 115 F.) Place in a warm place and wait for the yeast to begin bubbling. (If it doesn`t bubble and foam, you have some bad yeast or something else went wrong and you`ll need to start over.) 3. Meanwhile, place your lard in the freezer until it is very solid. Using a sharp knife, measure 1/2 cup of lard. Cut the lard into small cubes, and place the cubes in a single layer on a piece of wax paper. Leave the cubes on the counter so that the lard returns to room temperature. 4. Beat the eggs until foamy. Add the eggs, the rest of the sugar, the salt, and the softened lard to the yeast/water mixture. 5. Using the dough hooks on your electric mixer, gradually mix in flour until the dough reaches the right consistency. Adjust the mixer speed to continue kneading the dough for three to five minutes until the dough gets stiff and pliable. Place the dough in the greased bowl, then turn the dough so that the greased side is up. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the dough ball doubles in volume. 6. Place the dough on your work surface and punch it down. Divide the dough into good-sized handfuls. Roll each handful on a lightly floured surface to make cylinders about five inches long and about 2 1/4 inches in diameter. Arrange rolls on a lightly greased baking sheet. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the rolls double in volume. 7. Preheat oven to 350 F 8. Brush the tops of the rolls liberally with the egg glaze. Bake until golden brown about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a bread with any Cuban dish. |