Mix warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
Combine flour and salt in a large bowl. Add yeast mixture and lard. Stir, then knead for 8 minutes until smooth.
Shape dough into a ball, place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
Punch down dough, divide into 6–8 pieces, and roll into balls.
Flatten each ball into an oval, press two lines across the top with a chopstick, and place on a parchment-lined baking sheet.
Cover and let rise for 30–45 minutes.
Preheat oven to 375°F (190°C). Brush rolls with egg wash (if using). Bake 15–20 minutes until golden.
Cool for 10 minutes before serving.
