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Add the yeast and 1 tsp of the sugar to the water and stir, set aside.
Add the flour, salt and remaining sugar to a bowl, mix.
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.
Place into an oiled Tupperware or bowl, cover and leave to double in size.
Place in the fridge overnight.
Remove dough onto a floured work top, and with floured hands fold over and weigh, then divide into 9 portions.
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.
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.
Spritzing water over this batch before baking worked well.
Bake in a preheated oven at 220c for 15 minutes or so till the tops are golden and crispy.