Sift dry ingredients into a bowl and cut in lard until texture of coarse meal. Pour warm water in a warm large bowl, sprinkle in yeast, and stir to dissolve; add buttermilk. Pour into a well in flour mixture, and stir until dough comes togetherKnead on a lightly floured board until elastic, about 5 minutes.Let rise in a buttered bowl, covered with cloth, in a warm, draft free spot about 3/4 hour until doubled in bulk. Punch dough down, turn onto board and knead 1 minute.Shape into 1 1/2 inch balls, place 2 inches apart on a greased baking sheet, cover, and let rise until doubled, about 1/2 hour. Meanwhile, preheat oven to 425 F.Brush rolls with melted butter and bake 15 to 20 minutes until browned.