Ingredients

• Yeast Mixture (for Buns)
• 1lb plain flour
• 1-2 oz margarine or lard
• 1-2 oz sugar
• ½ level teaspoon salt
• ½ oz yeast
• ½ pint tepid milk, or milk and water (approx.).

Tools

• Dough Hook 

Method

1. Sieve the flour and salt together into warmed Kenwood bowl.
2. Rub in margarine, and add the sugar
3. Whisk the yeast in tepid liquid and this into a well in the centre of the flour mixture
4. Stand in a warm place for about 15 minutes.
5. Using the Dough Hook at speed 2-4 until perfectly smooth dough.
6. The dough should be a little softer than for bread, and if necessary add another tablespoonful tepid milk (this is rarely needed).
7. Leave the bowl in a warm place for the dough to prove until double its size.
8. Knead again using the Dough Hook until smooth, then make into desired shapes.
9. Shape into fingers – prove and bake near the top of a hot oven at 230 degrees centigrade for a good 10 minutes. 
10. Coat with coloured water icing when cold. 

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