Place warm water, strong flour, salt, softened pork lard, and dried yeast in a bread maker.

Set the bread maker to the 'dough' setting.

Once the program finishes, turn out the dough onto a floured surface.

Flatten the dough to release air bubbles.

Roll out the dough to a thickness of 2.5 centimeters.

Fold the dough in half and roll out again.

Fold over once more.

Cover the dough with a clean towel and let rest for 15 minutes.

Line a baking tray with baking paper.

Roll out the dough again to a thickness of 1.5 centimeters.

Cut out circles from the dough using a pasta cutter or upturned glass (approximately 8 cm).

Place the circles on the baking tray.

Cover with a damp towel and let rest for at least 1 hour until doubled in size.

Preheat the oven to 250C.

Place a pan with damp cloths in the oven to create steam.

Brush the rolls with butter.

Lower the oven temperature to 210C.

Bake for 15 minutes, or until golden brown.