For the dough:
For the eggwash:
In 100 ml warm milk Dissolve the yeast and sugar, cover with towel and leave in a warm place to rise 10-15 minutes.
In a bowl sift flour and salt make a well in center.
Add the caraway seed and pour in the risen yeast, lard (cooled down), oil and the remaining milk.
Knead dough until smooth.
Shape dough into ball, place in bowl. Cover with towel and leave in a warm place to rise until doubled in volume.
Divide dough 12 equal parts. Let them rise again about 15 minutes.
Shape like oval buns. Put them away from each other in pre-greased or paper covered baking tray.
Brush them with the eggwash , make a deep incision with a sharp knife through the middle.
Sprinkle rolls with coarse salt and caraway. bake them 20-25 minutes in preheated oven to 180°C.