Grease the baking sheet with lard.
Heat the milk in the saucepan to 30C/86F.
Transfer into the measuring jug and whisk in the yeast and teaspoon of sugar. Leave to stand for 10 minutes to activate the yeast.
Sift the flour and salt into the large mixing bowl, add the sugar and caraway seeds and stir in thoroughly.
Make a well in the centre and pour in the yeast and milk mixture.
Use your hands to bring everything together to a sticky dough.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes until the dough is silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to rise for one or two hours or until the dough has doubled in size.
Leaving the dough in the bowl, uncover and knock back.
Add a little of the butter and knead into the dough until fully incorporated.
Repeat this until all the butter has been used up.
Turn the dough out onto a lightly floured work surface and knead for a minute or two until the dough is completely smooth.
Preheat the oven to 190C/375F/gas 5.
Divide the dough into 10 and use the palms of your hands to roll into balls.
Place on the prepared baking sheet, cover with the clean tea cloth and leave to rise for up to an hour.
Place in the oven and bake for 15-20 minutes until they are pale golden brown.
In the saucepan, heat together the milk and sugar for the glaze and brush it over the hot buns.
Strew the sugar nibs or crushed sugar cubes and caraway seeds over the tops.
Allow to cool to room temperature before serving. They should be cut in half horizontally and spread with butter.
