Sprinkle yeast over the warm water in large mixer bowl; stir to mix. Let stand 5 minutes.

Stir honey, lard and salt into yeast mixture; add 1/2 of the flour (previously mixed together in a separated bowl).

Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour needed to make soft dough.

Knead the dough on floured surface, adding just as much remaining flour needed to pre­vent sticking, until dough is smooth and elastic, 5 to 10 minutes.

Place the dough in greased bowl; turn dough over to grease top. Let rise, covered, in warm place until doubled, about 2 hours.

Punch down dough; knead briefly on floured surface. Let rest 10 minutes.

Divide dough into 10 equal pieces; roll each piece into ball on floured sur­face with palm of hand.

Starting at center and work­ing toward opposite ends, roll each ball on floured surface with palms of hands into oval tapered at both ends.

Each piece should be about 14 cm long and 5 cm wide at center.

Place, evenly spaced, on 2 greased baking sheets; let rise, loosely covered, until almost doubled, about 25 minutes

Meanwhile, heat oven to 180°C. Mix cold water and cornstarch in small sauce­pan.

Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes.

Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1 cm from each end, cutting about 1cm deep.

Bake until rolls are golden brown and sound hollow when tapped, 25 to 30  min­utes. Remove from baking sheets; cool on wire racks.