In a small bowl or measuring cup, whisk together the water, yeast, and sugar. Let sit until foamy ~ about 5 minutes. Whisk to absorb the froth.

Meanwhile, in the bowl of a stand mixer with the dough hook attached, mix together the bread flour, salt, and Vitamin C (removed from the capsule). With the mixer on low, slowly pour the water around the edges of the bowl, pushing the flour down. As the dough starts coming together, slowly increase the speed. As it forms a ball, drop the leaf lard into the bowl. If necessary, stop the mixer to push the dough down and scrape any dough or lard off of the sides.

Bring the mixer to its highest speed and let the machine work the dough for five to ten minutes. Turn the dough out onto preferably a bread board or wooden cutting board, otherwise a very lightly floured surface. Knead the dough until it passes the windowpane test (see above for clarification, if needed). Form the dough into a ball and place back in the bowl. Cover with a towel and leave in a warm area until doubled in size ~ about 1 hour.

Punch the dough down and roll it onto your work surface. Knead for about 30 seconds, removing all of the air bubbles. Weigh the dough and evenly divide into six pieces. Roll each piece into a ball. One at a time, flatten the dough into a puck and lightly pull it apart into about a 4” circle. Roll the dough like a scroll ~ about two rolls down and two rolls up (photos above if needed). Where the two edges meet, pinch and form a seam. Make sure the seam is well pinched so it doesn’t separate during the second rise. Roll the dough back and forth gently, and gently pull, slowly lengthening the dough until it is about 6” long and 2” in the center.

Arrange the rolls on a baking sheet lined with a silicone mat or parchment paper. Spray two pieces of plastic wrap with cooking spray and gently cover the dough. Let the dough rise again. After about 45 minutes, or when the dough has almost double in size, heat a cup or two of water on the stovetop. Place an empty baking sheet on the very bottom of your oven, and start to preheat the oven to 475°F. Once the water is boiling, reduce the heat to low and let it simmer.

Once the dough has finished rising (about 15 minutes more), remove the plastic wrap and score the dough with a sharp knife. Quickly spray the rolls with a spray bottle 5 to 10 times. Place the baking sheet on the middle rack of the oven and carefully pour the hot water into the empty baking sheet on the bottom of the oven. Close the door and immediately reduce the heat to 400°F.

Bake for 18 to 20 minutes or until an internal reading of 190°F. Rotate the sheet 180° halfway through for even baking. Remove from the oven and either cut and use immediately, or let cool before storing them in airtight bags.

The cooked rolls will last about four or five days at room temperature and 1 to 2 weeks refrigerated. They can also be frozen and defrosted. Reheat an oven set at 325°F for a few minutes.

Enjoy!