Place the water in the small saucepan and heat to 30C/86F.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Sift the flour and salt into the large mixing bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. You can do this in a processor if you want to save time but you will need to transfer the mixture to the large mixing bowl once processed.
Stir the sugar in thoroughly.
Make a well in the centre and pour in the yeast mixture. Use your hands to bring everything together into a sticky dough.
Turn out onto a lightly floured work surface and knead for 5 minutes or until the dough is smooth and no longer sticky.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for at least an hour or until doubled in size.
Grease the baking sheets with butter.
Turn the dough out onto the lightly floured work surface and knock back.
Divide into 12 equal pieces and roll into balls.
Put the balls of dough on the prepared baking sheets, spacing them slightly apart. (They should just touch each other when they have risen.)
Cover with the clean tea cloths and leave to prove for about 40 minutes, until the rolls have doubled in size.
Preheat the oven to 220C/425F/gas 7.
Place the buns in the oven and bake for 10–12 minutes, until golden and the buns sound hollow when tapped underneath.
Transfer to the cooling rack and cool to room temperature.
For the icing, place the icing sugar in the small bowl and add enough water to give a thick but pourable consistency.
Dip each roll into the icing and then sprinkle the tops with the sugar nibs and caraway or aniseed seeds.
