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Add the yeast and 1 tsp of the sugar to the water and stir, set aside while you prepare the rest.
Add the flour, salt and remaining sugar to a bowl, mix, then add the lard and rub in with your fingertips until like breadcrumbs.
Add all to the bowl of a stand mixer with the dough hook and while running add the yeasty water.
Knead for 10 minutes with mixer on 2. Dough should look smooth, elastic and sticky
Place into an oiled Tupperware or bowl, cover (seal) and leave to double in size (45 mins in example).
Then place in the fridge overnight.
Next morning, remove from dough onto a floured work top (rice flour), and with floured hands fold over and weigh, then divide into 9 portions.
You can do this by eye if you like.
You don’t want too much flour as you want it to be a bit tacky to grip the surface when rolling into balls.
Taking each piece, fold the corners into the centre, turn over and roll to a ball with your hand, then roll it all over in course rice flour (she used a baking tin with flour).
Oil your baking tray and dust it well with the course rice flour, then lay your rolls into it, 3 x 3 evenly spaced out.
Cover and leave to double in size, they will be touching each other. Spritz with a little water before baking.
Bake in a preheated oven at 220c (430f) for 15 minutes or so till the tops are golden and crispy.