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Bloom the yeast, honey and water together for 10 minutes.
Add the lard and butter together so the fats just start to melt.
Pour the fats into the bowl of your stand mixer, along with the yeast water, flour and salt.
Knead with a dough hook on medium for 10 minutes, until the dough is smooth and slightly tacky.
Cover and let rise in a warm spot for 1.5 hours until doubled.
Knock back, divide into 8 balls, and place into a deep parchment-lined baking dish.
Cover and prove again for 1 hour until pillowy.
Preheat oven to 220°C Fan (a little gentler heat to prevent the crust toughening too soon).
Dust the rolls generously with rice flour, then bake for 17-18 minutes until golden brown on top but still soft at the sides.
Cool for 10–15 minutes, then tear apart and serve warm.