Vienna Rolls with Sobrasada, recipe from Ciutadella

Ingredients: 1 kilo of flour, 150 g of lard, 50 g of yeast, 3 eggs, half a litre of milk, 100 g of sugar, a pinch of salt, 1 packet of baking powder (Royal), and soft sobrasada.

In a large bowl, pour in the lukewarm milk and dissolve the yeast. Add the eggs, salt and sugar and beat well. Then add the lard, flour and baking powder and knead with your hands, not with your fists. The dough should be handled gently, breaking it up and bringing it together again while continuing to knead.

Once the dough is ready, shape the rolls, fill them with sobrasada paste and place them on a baking tray greased with butter or oil. Leave them to rise for a little over an hour; then make a cut on top so they do not burst open and brush them with egg yolk to give them shine and colour. With the oven preheated, bake them until done.

Recipe by Margarita Juanico Marquès