ICED BUNS

TAKEN FROM THE BACK OF MORRISONS WHITE BREAD FLOUR

560g (1IB 4oz) white bread flour
10g (1/2oz) Milk powder
60g (2 and half oz) Caster sugar
5g (quarter of a oz) salt
50g (2oz) butter or marge
25g (1oz) beaten egg (i used 1 egg tho)
275ml (10fl oz) warm water
6g Dried yeast
225g (8oz) icing sugar 1 and half teaspoon water for the icing

1. sieve the flour into a bowl and rub in the butter. Form a well in the middle and add all the other ingredients into the well
2. On a floured surface kneed for 10minutes. Mix together.
3. Plae the dough into a large bowl, cover and leave for about an hour to rise (the dough should have doubled in size)
4. Divide into 16 cigar shapes. Place the shapes onto a greased baking tray and cover again for 30 minutes, at room temperature, or untill the dough has risen again.
5. Bake for 10-12 minutes at gas mark 7, 220oc, 425 of.
6. When the buns have cooled make upthe incing sugar and spread evenly across the top of the buns