Iced Buns
Nostalgic bakes are often the best, and for me, iced buns are one of them. Simple, sweet, and satisfying. Thinking back to my childhood bakery, three things come to mind: cream-filled meringues, milk loaves, and iced buns. What always struck me was how pale the buns were—either white or soft pink icing. I prefer mine bold and colourful, so I went all out with vibrant icing. If you’re adding colour, I recommend making one colour at a time and icing the buns immediately, as the icing sets quickly. Have fun with it!
Makes 12
Hands-on Time 30 minutes
Proving Time +3 hours
Baking Time 10 minutes
Ingredients
500g strong bread flour (plus extra for dusting)
1 sachet or 2 1/2 tsp fast-action yeast
50g caster sugar
50g unsalted butter (softened)
1 medium egg
140ml water
185ml full-fat milk
Oil for greasing
250g icing sugar
Equipment
Freestanding mixer or large mixing bowl and wooden spoon
Clingfilm or tea towel
Dough scraper or knife
Baking parchment
Aluminium baking sheet
Mixing bowl
Spatula
Method
1. Make the Dough
In a mixing bowl, combine flour, yeast, sugar, and butter. Add the egg, water, and 160ml milk.
Knead the dough for 10 minutes (by hand or mixer). Transfer to a lightly oiled bowl, cover, and let prove until doubled in size (about 2 hours or overnight in the fridge).
2. Shape the Rolls
Divide the dough into 12 equal portions.
Shape each portion into a smooth round by cupping your hands and rotating the dough. Roll into a sausage shape and place on a parchment-lined baking sheet.
Cover with oiled clingfilm and let prove for 1 hour until doubled in size.
3. Bake the Rolls
Preheat the oven to 210°C/190°C (fan)/425°F/Gas Mark 7.
Bake the rolls on the middle shelf for 10 minutes until golden brown. Let cool completely.
4. Ice the Rolls
Mix icing sugar and 25ml milk until thick but drippy. Adjust consistency with more sugar or milk as needed.
Spread a dollop of icing over each roll, smoothing with a spatula or finger dipped in milk.
Enjoy!
