Lise, cut the leavening in accordance with our altitude chart. Use extra large eggs instead of lard, and increase the amount of milk to 1 1/2 cups. Try refrigerating the dough for its first rise (it will go much faster at your altitude). Bake the buns at 400F, and check them at 15 minutes. You may need to tent them with foil for another few to get them set inside without overbrowning. Good luck! Susan

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