Bun rolls have their wonderful story interwoven with the past and life without the privileges we have today, but even though everything used to be harder and today it is much easier, everything has its charms. We will leave the story for another time and the real original recipe will be given to you by your Grandma :)
- Mix lard or butter with egg yolks, add salt, vanilla sugar and 100 g. sugar from those 250 gr. we keep the rest to roll the rolls. Add cream, lemon zest and juice and crumbled yeast and flour so that it is an elastic soft dough that does not stick. I will not write the quantity of flour because it varies from quality and manufacturer. Add little by little until it is nice and tender and supple.
- Wrap the dough in foil not very tightly because it will grow. I leave it in a plastic bowl and cover it with foil and leave it in the fridge or a very cold spice overnight.
- Lightly mix the dough and tear off small pieces, make rolls that we wrap around its axis, roll them well in the crystal sugar that is left of those 250 gr. and if necessary add more and bend into a horseshoe shape. Bake at 180 C until nicely browned and the sugar caramelizes.
- You can bake them more than I do to have more caramel on them.