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Tea Rolls

1 cake compressed yeast 1/2 cup milk, scalded and cooled 1/2 cup lukewarm water 1/2 teaspoon salt 1 tablespoon sugar 3 cups sifted flour 2 tablespoons melted lard Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter) and half of the flour; beat until smooth; add rest of flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; roll out and shape as Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes.