English Tea Buns

A neutral oil works well; if needed, lightly dust with flour so the buns release more easily later.

The dough should be soft but not sticky; if necessary add a tablespoon of flour or milk at a time.

At cooler room temperatures the rising time may be longer; the volume increase is what's important.

For uniform buns weigh the dough or divide it into equal pieces.

The surface stays nice and smooth if you lightly cover them during the final proof (e.g. with cling film or a cloth).

If they brown too quickly, move the rack down one position or loosely cover with baking paper for the last minutes.