(Soft White Rolls)

　　

Ingredients

Makes about 22 splits

　　1/4 cup lukewarm water

　　3/4 cup milk

　　1 teaspoon sugar

　　two 1/4-ounce packages active dry yeast (5 teaspoons)

　　3 cups all-purpose flour

　　1 teaspoon salt

　　2 ounces cold lard (about 1/4 cup), cut into pieces

　　

Accompaniments

jam

　　clotted cream*

　　*available at many specialty foods shops

　　

Step 1

In a small saucepan heat water with milk just until lukewarm and remove pan from heat. Stir in sugar and yeast and let stand until foamy, about 5 minutes.

　　

Step 2

While yeast is proofing, in a bowl whisk together flour and salt and with a pastry blender or fingertips blend in lard until mixture resembles coarse meal. Add milk mixture to flour mixture and stir until a dough forms. On a lightly floured surface knead dough gently just until smooth, about 1 minute.

　　

Step 3

Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, bowl covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes.

　　

Step 4

Grease 2 baking sheets.

　　

Step 5

Punch down dough and divide into 1-ounce balls (about 1 1/2 inches in diameter). Transfer balls to baking sheets and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.

　　

Step 6

Preheat oven to 375°F.

　　

Step 7

Bake splits in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.

　　

Step 8

Serve splits hot or at room temperature, cut open, with jam and clotted cream.