Sift the flours and salt together. Make a well in the center and add the water, yeast, and malt extract. Mix together and add the lard and pork cracklings. Knead the dough and slam it onto the work surface several times. Form a ball, cover it, and let it rest for 30 minutes.

Roll the dough out to a thickness of 5mm, pierce it with a fork, and cut out rolls that are 7 centimeters in size.

Place the rolls on greased baking sheets, leaving space between them. Spray them with water and sprinkle them with flour. Cover them and let them rise until they have doubled in size.

Bake the rolls in a hot oven (200 degrees Celsius) for 30 minutes. Place a pot of water on the bottom of the oven to create steam. Once they are cooked, brush them with melted lard.