Iced Fingers

In a large mixing bowl, tip in the flour. Then add the yeast to one side of the bowl and add the salt to the other, don't put them on top of each other! Carefully mix in the yeast with a fork and then mix in the salt. Add the sugar and spices to the bowl and mix.

Pour the milk, water, vegetable oil, egg and honey into the bowl and mix it together with a wooden spoon to form a dough.

Tip the dough onto a lightly floured worktop and knead it for 5-8 minutes. If the dough is very wet when you begin to knead it, add more flour and continue to knead. But try not to add to much flour. Once to dough is kneaded it will still be slightly sticky, but not very sticky. You can tell when it's ready by poking the dough with your finger and the dent springs back.

Shape the dough into a ball and place into a lightly greased mixing bowl and then cover with cling film or a tea towel. Leave the dough in a warm place to rise for about 1 hour, or until it's doubled in size.

Once the dough has finished rising, tip the dough onto a counter and pat it down to release the air pockets. Divide the dough into 8 equal sized pieces and then roll them into 5in (12cm) sausages.

Place the dough strips onto a floured baking tray and cover with a tea towel. Leave to prove in a warm place for about 45 mins, or until doubled in size.

Preheat the oven to 180°C; Gas mark 4. Place the tray in the oven and bake the rolls for 15-17 minutes, or until golden brown. They will also sound hollow when you tap the bottom of the rolls. Please remember that bread dough continues to cook as it cools down, so don't cut the rolls until they're cold.

To make the icing, place the icing sugar in a bowl. Pour in the vanilla and 3 tbsp water, mix together. Then gradually add the remaining water to make a thick but slightly runny icing. When the rolls are cool, either dunk them into the bowl of icing or spoon the icing over the rolls.

Enjoy!