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1
In measuring cup, dissolve sugar in 1/2 cup lukewarm warm.
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2
Sprinkle in yeast and let stand for 10 minutes.
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3
In large bowl, blend flour and salt.
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4
Using fingers, rub in lard until well blended.
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5
Stir yeast mixture vigorously with fork and stir into flour mixture.
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6
Gradually mix in remaining 1 1/2 cups luke-warm water to make stiff dough.
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7
Turn out dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
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8
Gather into ball and place in lightly greased bowl, turning to grease all over.
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9
Cover and let rise in draft-free place for 1 1/2 hours, or until doubled in bulk.
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10
Punch down dough and divide in eighteen pieces.
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11
On well-floured board, using palm of hand, lightly flatten pieces into 3-inch rounds.
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12
place side of hand down center of dough; press firmly without seperating dough.
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13
Fold sides in to center and pinch ends to form slight points; arrange about 2 inches apart on well-grease baking sheets.
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14
Dust with flour.
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15
Cover and let rise in draft-free place for 45 minutes, or until doubled in bulk.
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16
Bake on sheet at a time on top rack in 500F oven for 12 to 15 minutes, or until buns are well browned and sound hollow when tapped on bottom.
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17
Transfer to wire racks.
