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In a medium sized bowl combine the yeast, warm water, and three tablespoons of sugar. Set aside until the yeast begins to bubble. If it doesn't bubble, the yeast isn't good and you need to start over.
In a separate bowl, beat the eggs until foamy. Add the eggs, remaining sugar, and salt to the yeast/water mixture. Slowly pour in the melted lard whisking continuously to the yeast/water mixture.
In the bowl of an electric stand mixture, fitted with the dough hook attachment, pour in yeast/water mixture. Gradually add flour one cup at a time until dough pulls away from the sides of the bowl. My recipe only took 5 cups of flour. It will depend on your air temperature and humidity on how many it takes for you.
Knead the mixture for an additional 5 minutes on a medium speed. The dough will be soft and pliable but not overly stiff or sticky.
Grease a large bowl with nonstick cooking spray. Add the dough turning once so both sides are greased. Cover and let rise in a warm place for 60 to 90 minutes, or until doubled.
Punch the dough down on a work surface. Divide the dough into 8 to 10 rolls. I actually weighed mine out so they were similar in size (approximately 5.7 oz each).
Roll to make cylinders about 5 inches long and 2-1/4 inches wide. Place on a greased or parchment paper lined baking sheet.
Cover with a clean damp towel. Let rise in a warm place for 60 minutes.
Preheat the oven to 350°F.
Using a sharp knife or a lame, cut a shallow seam down the middle of the top of the bread, leaving an inch or two uncut on each end of the roll. Brush the tops of the rolls liberally with the egg wash.
Bake until golden brown, about 20 to 35 minutes. Remove the rolls from the oven and take them off of the baking sheet immediately. Cool on a wire rack. While still warm, brush the tops with melted butter.
Store at room temperature in a covered container.