Sift the bread flour into a large mixing bowl. This step helps the bread have a thin crust and light, fluffy interior.
Heat the milk in the microwave or in a saucepan until it's 115°F. Make sure it isn't hotter than this, or the heat may kill the yeast.
Add the salt and fast-action yeast on opposite sides of the bowl of flour, then stir them both into the flour. Make sure to keep the salt and yeast separate, since salt will kill the yeast if it touches the yeast directly.
Dump the honey, softened butter, lard, and eggs into the flour mixture. Stir and crush the mixture with your hand until it looks dry and clumpy.
Gradually pour in the warm milk, stirring and crushing the flour mixture with your hand as you do so. You need enough milk to create a slightly sticky dough with no flour sitting at the bottom of the bowl. Depending upon the humidity and the brand of flour you're using, you may not need all of the milk.
Place the dough on a lightly floured surface and knead for 10-15 minutes, until it is smooth and no longer sticky. To knead, use the heel of your hand to push the dough away from you. Give it a quarter turn and repeat the process. You can also slap the dough against the counter. Add only a little flour occasionally throughout the kneading process.
Use the windowpane test to see if it is kneaded enough. Tear off a lump and use your fingers or even your knuckles to carefully stretch it as thin as you can. If you can read large print through it, it's kneaded enough. If you don't knead the dough long enough, the rolls will not rise as well or be as light and fluffy.
Shape into a ball, place in a buttered bowl, and cover with plastic wrap. Place the bowl in a warm place until the dough has at least doubled in size, about 1 ½ to 2 hours. Alternatively, refrigerate for at least 8 hours.