Scald the milk in a 1-quart saucepan, over medium heat. Meanwhile combine the sugar, lard and salt in a large mixing bowl and set aside. Pour the milk over the sugar mixture and cool to lukewarm. Sprinkle the yeast and 1 ts of sugar over the lukewarm water, stirring to dissolve. Let stand for 10 minutes to proof, (become foamy). Add the yeast mixture, 5 c of the flour, and the eggs to the milk mixture. Beat for 2 minutes, using an electric mixer set to Medium speed. Gradually stir in enough of the remaining flour to make a soft dough. Note: The dough should be light and slightly sticky and not heavy. This is very important because if you have to much flour in the dough, the bread will not rise correctly. Turn the dough out and let rest while you wash, dry and lightly grease the mixing bowl. Knead the dough on a lightly floured surface until smooth and satiny, about 8 to 10 minutes. Place the dough in the prepared bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide into fourths. Let the dough rest for 10 minutes. Roll each fourth into a 9 X 4-inch rectangle. Cut into 9 (4 X 1-inch) strips. Roll each strip to form a 5 1/2-inch cylinder. Place on greased baking sheets, about 3-inches apart, and flatten slightly with the palm of your hand. Cover and let rise until doubled, about 45 minutes. Bake in a preheated 350 Degree F. oven for 18 minutes or until golden brown. Remove from the baking sheets and cool on racks. When cold to the touch, wrap in foil until ready to use.

Makes 36 buns