3 (16 oz.) cakes compressed yeast
2 c. lukewarm water, divided
3/4 c. lard
3/4 c. granulated sugar
2 tsp salt
10 c. all purpose flour
2 c. lukewarm milk

Soften yeast in 1/2 c. lukewarm water. Blend lard with sugar, salt, and flour. Add lukewarm milk and remaining water. Add softened yeast. Mix until dough is smooth and satiny. Let rise for 1 hour. Form into rolls. Place rolls in pan; let rise in a warm place until doubled in size.

Preheat oven to 425°F.

Bake 15 to 20 minutes.

Yield 4-1/2 dozen rolls.