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Gradually add enough sour milk to the mixture to form a stiff dough. You'll know it's right when it pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured board and knead it slightly, just enough to bring it together smoothly.
Arrange the cut buns close together in a shallow baking pan.
With a sharp knife, carefully cut a shallow cross into the top of each bun.
Once out of the oven, brush the buns again with the milk and sugar solution while they are still warm.
Once cooled slightly, fill the cross on each bun with plain frosting. You can pipe it in for a neat finish.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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