Pulse together the bread mix and sugar
in a food processor or table-top mixer.
While the motor is running, add the egg
and about 250-300ml lukewarm water,
until a soft dough is formed. Knead on
a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl,
covered with oiled cling film, in a warm
place until doubled in size – about 1 hr.
Knock back dough by squashing with
your fist, and divide into 20 even-sized
pieces – keep covered with a clean tea
towel so they don’t dry out. Shape each
into a sausage and place on an oiled
baking tray. Cover with oiled cling film
and rise until doubled in size again.
Heat oven to 200C/180C fan/gas 6.
Remove film and cook buns on top shelf
for 8-10 mins, until golden. Cool on a wire
rack. To decorate, mix icing sugar with a
little water until stiff but spreadable – add
food colouring, if you like. Dip in the top of
each bun and scatter with sprinkles.