Preheat oven to 200C/400F.

Sieve flour and salt into a large bowl.

Cream fresh yeast, sugar and a little tepid water together and add to the bowl of flour.

Mix ingredients with enough water to make a smooth, firm dough.

Transfer dough to a floured surface and knead for about five minutes.

Place dough back into the bowl, cover with a damp cloth, and let rise in a warm place for about an hour, or until doubled in size.

While dough rises, cream together butter and lard.

Knead the risen dough again and roll it out on a floured surface.

Spread with a third of the butter/lard mixture and sprinkle lightly with flour.

Fold the dough in three and roll it out again.

Repeat buttering, flouring, folding, and rolling two more times.

Roll out the dough thinly and cut into squares.

Bring the four corners of each square to the center, shape into rounds, and flatten slightly.

Place rolls onto a floured and warm baking tray and let rise for 30-40 minutes.

Bake in a hot oven for 15-20 minutes until golden brown and crispy.

Serve warm or cool and store.

Can be frozen for later use.

Defrost frozen rolls carefully in a microwave to avoid overheating.