Place the flour in a bowl with the salt, then rub in the
lard. Heat the milk until just lukewarm, then stir in
the sugar and sprinkle the yeast over the top. Set aside
in a warm place, without stirring, for about 15 minutes
until the yeast liquid is frothy.
Cut
two pieces of non-stick baking parchment to fit the bottom
of the clay pot. Pour the yeast liquid into the flour
mixture and mix to a soft dough. Kneed briefly until smooth,
then replace in the bowl, cover and leave in a warm place
until doubled in size. Turn out and knead very briefly,
then divide into quarters. Shape each piece into a long
roll which fits into the clay pot. Place two rolls on
each piece of parchment on a board and leave in a warm
place to rise. Meanwhile, soak the clay pot.
Transfer
two of the rolls to the pot on their paper. Cover the
pot and place in the cold oven. Set the oven at 475F.
Cook for 40 minutes. Uncover the pot and cook for a further
5 minutes. Bake the remaining rolls in the same way. Cool
on a wire rack.
