How to make
Great Andalusian rolls in the shape of a clam. Their original name is Bollos de manteca.
They are prepared with few ingredients, the technology is easy and the result is insanely delicious.
Melt the lard in the water at 100°F (40°C). Pour the olive oil, pour a spoonful of sugar and crush the yeast (after adding the olive oil, the temperature should drop to 100°F (37°C)). Stir, so that it can dissolve.
Sift the flour and salt and add them to the liquid mixture along with the other spoonful of sugar.
Knead a smooth, greasy dough (don't knead it for too long so it doesn't become tough) and leave it in the bowl covered with foil to rise for 1 hour or until doubled in size.
Tear 14 equal balls from the risen butter pastry dough. Roll them out or stretch each of them with your fingers into a not very thin crust. The idea is to flatten them.
Sprinkle with granulated sugar mixed with cinnamon and fold them into a clam shape, by pinching the edges.
Roll each roll in more sugar and cinnamon and arrange them on a large tray lined with parchment paper.
Preheat the oven to 360°F (180°C) (this time is enough for the cinnamon rolls to slightly relax and puff up. They don't need to rise for a long time the second time).
Bake until golden brown, about 20 minutes.
Eat the puffy rolls for breakfast or with coffee and milk.
* For those of you who don't like cinnamon, mix sugar with cocoa for example. It also produces a great flavor, although not the authentic bollos de manteca.
