250g strong white flour
240g plain white flour
14g dried yeast
1 tsp of salt
1 tbsp custard powder
1 tbsp of sugar
325ml warm milk
For the Icing
100g icing sugar
Mix both flours together in a mixing bowl, followed by the yeast, salt, sugar and custard powder.
Blend together, then add the milk and mix with your hand to form a soft ball of dough.
Add the butter and mix in before transferring the dough to a clean lightly floured work top and knead for 5-10 minutes.
Place the dough back into the mixing bowl, cover with cling film and leave to prove for 1 hour or until it doubles in size.
Once the dough has proved, scoop it out and knock all the air out of the dough.
Divide the mix into 12 equal portions and shape into bread rolls.
Place the rolls into a non-stick muffin tin and leave to double in size, then bake for 20 minutes in a pre-heated oven at 180c.
When the buns are baked remove from the oven and leave to cool for 20 minutes.
Mix the lemon juice and icing sugar together and spoon over each bun.