Soft Sandwich Buns

1 package yeast active dry

½ teaspoon sugar

¼ cup water warm (105* to 115*)

1 cup water lukewarm

½ cup milk

5 cups flour, all purpose

¼ cup lard softened

¼ cup sugar

1½ teaspoons salt

In a large bowl, dissolve yeast and ½ teaspoon sugar in ¼ cup warm water; let stand until foamy, 5 to 10 minutes. Add 1 cup water, milk and 2 cups of the flour. Stir vigorously until batter is smooth. Cover and let rise in a warm place, free from drafts, until light and spongy, about 30 minutes.

Stir in lard, ¼ cup sugar and salt. Add remaining flour gradually until a stiff dough is formed. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, 60 to 90 minutes.

Shape into 2-inch balls by tucking ends under and flattening slightly. Place 3 inches apart on greased baking sheets. Cover and let rise in a warm place, free from drafts, until almost doubled.

Bake in a preheated 350* oven for 20 to 25 minutes or until golden. Cool on wire racks.