Iced Finger Bun

Place all ingredients in a bowl, then with a wooden spoon mix till combined and a dough is formed. Tip onto a lightly floured surface and knead for 10 minutes or when the dough is smooth and elastic in feel. Lightly oil a bowl to allow the dough to double in size, cover and leave in a warm place for 20 minutes. Gently knock back the dough by folding it back onto itself.Cover again and leave for 20 minutes then place in the fridge over night. Divide dough into 8 equal parts- weigh to ensure consistency. Roll each piece into a ball and flatten and roll out into 12 x 12 cm or so square. Roll each square shape into a finger and place on a baking sheet in a warm spot to double in size.This should take 30-60 minutes. Bake at 190 C until cooked 15- 20 minutes. Once cooked ice with Pink berry flavoured icing and fill with whipped cream.