Iced Finger Buns (Coffee Rolls)

Sift flour into a large bowl. Add the sugar, milk powder, yeast and sultanas, and stir to combine. Make a well in the centre and add the butter, egg and water. Use a round-bladed knife to mix together using a cutting motion, then use your hands to mix until a soft dough forms.

Turn dough onto a lightly floured surface and knead for 5-10 minutes or until smooth and elastic, adding more flour to the dough if needed.

Brush a large bowl with a little vegetable oil to grease. Place the dough in the bowl and turn to lightly coat in the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until dough has doubled in size.

Preheat oven 190°C. Line 2 baking trays with non-stick baking paper. Punch down the dough with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes or until smooth and elastic. Divide the dough into 12 equal portions and shape each into 14cm lengths. Place on prepared trays, leaving 5cm between each for spreading. Cover with a damp tea towel and place in a warm, draughtfree place for 20-25 minutes to prove.

Mix together the egg yolk and extra water in a small bowl. Brush buns with egg mixture. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 or until golden brown and buns sound hollow when tapped on the base. Transfer to a wire rack for 30 minutes to cool.

To make the icing, place the icing sugar and butter in a bowl. Gradually add the water and stir until smooth. Add the red liquid food colouring and stir until combined. Spread icing over buns. Sprinkle with coconut or hundreds and thousands.