Cuban Bread-inspired Sandwich Rolls

 

Lard and sugar give the best Cuban their slightly crisp, slightly chewy crust and a soft, not-quite-artisanal crumb. The method of folding while shaping the dough comes straight from Julia Child, but modified for rolls instead of baguettes. I hope you enjoy these. (I'll be editing to provide metric measures before too long.) Cheers. ;o)

What you will need

1 ¼ cups water

2 ½ teaspoons active dry yeast

¼ cup fine quality leaf lard (or non-hydrogenated shortening, if good lard is not available)

3 ½ cups all purpose flour + more, if necessary, for kneading

3/8 cup (1/4 cup + 2 tablespoons) semolina flour

2 tablespoons toasted wheat germ

1 heaping tablespoon brown sugar

1 ½ teaspoon salt

1/2 teaspoon olive oil for your bowl during the first rise

More semolina and Kosher salt, for baking the rolls

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