The Wonderful Cinnamon Buns

1Soak 1 tbsp yeast in 1/2 cup lukewarm water, and set aside (cover with towel to keep warm). Melt the lard and set a side.

2In a large bowl, start by mixing 2 tbsp butter and 2 tbsp flour into a paste. Add 2 cups of boiling water and 1/2 cup of sugar. Mix well. Add a heaping tsp of salt, 2 beaten eggs. Mix well.

3Add 5 to 6 cups flour (enough to make a soft dough). Once the dough is soft, add the yeast water (they should be bubbly already). Knead until it is nice and smooth. You can add a little more flour if the dough is still super sticky - but avoid adding more than half a cup. Instead, dip your fingers in the warmed lard, and keep molding your dough until it's not sticky anymore. It should be nice and smooth now. Oil the bowl with the remaining lard. Cover with tea towel, and let it rise until it is double in bulk (around 1 to 1.5 hours).

4Once it's doubled, punch the dough down. Divide the dough into two. Roll one dough with rolling pins, into a long rectangle shape. Spread soften butter on the dough surface, covered with generous mix of brown sugar and cinnamon. Roll the dough (from the long side). Cut into 20 pieces and arrange them inside a greased 9x13 pan. Repeat this step for the other dough.

5Covered both pans with food wrap & towel. Allow the rolls dough to rise again in the pan (around 1 hour). Bake in 375 F for 25 minutes.