Prune buns

Method

1. Sift the flour and salt into a mixing bowl, stir in the yeast, then rub in half the margarine.
2. Make a well in the centre, then mix in the egg and enough warmed milk to make a soft, but not sticky, dough that comes away from the bowl.
3. Dust the work surface with a 1/2 tablespoon flour, turn the dough out and knead for 3-4 mins until soft and springy.
4. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for 1andfrac12; hours or until doubled in size.
5. Sprinkle the remaining flour on to the work surface and roll out the dough to a 25 x 35 cm (10 x 14 inch) rectangle.
6. Melt the remaining margarine and brush all over the dough.
7. Mix the cinnamon and sugar together and sprinkle on evenly. Scatter the prunes on top and press in lightly.
8. Starting from one of the long sides, roll up the dough tightly, then slice into 12 pieces. Transfer to a roasting tin, lightly sprayed with low fat cooking spray, which will hold the buns fairly snugly. Cover with clingfilm and leave to prove and swell for 30 minutes.
9. Preheat the oven to Gas Mark 4/180ºC/fan oven 160ºC.
10. Bake the buns for 20-25 minutes until puffy, golden and springy. Remove from the oven and brush with the warmed honey. Serve slightly warm.

This recipe is taken from Weight Watchers Cook Smart Baking, available from Amazon