One of my favourite has to be The Finger Bun with real butter.
I always ordered one from the school canteen and have forever tried making the identical ones and after many many tries I succeeded woo hoo

Note
I have been using kitchen scales to weigh everything . Available for under $20 at kmart, Coles ect

Prep Time: 4 hours 30 minutes
Cook Time: 20 minutes
Makes : 12 buns


Photos are mine

Ingredients​

• 200 ml Milk
• 115 g Butter or Margarine
• 300 g Bread flour ( I use lighthouse)
• 250 g plain flour
• 140 g caster sugar
• 7 g rapid yeast
• 2 x 70g Eggs (beaten)
• 200 g icing sugar
• Food colouring ( I use pink)

Method

• In a small pan, warm the milk & butter/margarine until it's lukewarm (not hot!) and the butter/margarine is melting.
• Meanwhile, sift the flours into a large bowl. Gently mix the sugar and yeast through to combine. Add the milk mixture and stir in a little, before adding the eggs too. Mix until you have a soft, slightly sticky dough.
• Transfer the dough to well-floured surface, and using well-floured hands, knead the dough for around 10 minutes.
• Place the dough into a oiled bowl (to prevent it from sticking) and cover with a piece of cling wrap, and a tea towel. Leave to rise in a draught-free location for 1-2 hours, or until it has doubled in size.
• Lightly grease a large baking/roasting tin (I use a 35cm x 24cm) and dust it with a little flour. Set aside.
• After your dough has doubled in size, turn it out onto a lightly floured surface and knock it back. Divide your dough into 12 even-sized balls, before rolling each between your hands to create a sausage shape. Place the sausage-shaped buns into your prepared tin, in two rows of 6, with a little space between each (they need room to grow!). Cover loosely with cling wrapor and a tea towel.
• Leave to rise in a warm place for 1-2 hours until they look light and puffy.
• Once the buns have completed their second rise, bake them in a pre-heated oven at 180°c (160° for a fan forced) for 15-20 minutes until golden in colour and have a hollow-like sound when gently tapped on top.

• Allow the buns to cool in their tin before icing. To ice the buns, mix 200g of icing sugar with a little cool water (start with a teaspoon of water and gradually add more as needed - it's easy to add more water but not easy to correct too much). Add a little pink food colouring if you wish. You want a thick gloopy texture if you intend to spread the icing, or a slightly thinner consistency if you intend to pour the icing or dip the buns.