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.