Add all ingredients, except custard, to the bread machine pan/Kenwood Mixer in the order listed (or as directed in your bread maker instruction manual).
Set bread machine to the dough setting and start. Knead the dough for 1/2 hour. After 1/2 hour remove the dough from the bread machine. Form dough into a ball and put it in a bowl; cover and let it proof in a warm place for 45 minutes.
Mould the dough into a ball and leave it to rest for a further 15 minutes.
Divide the dough into 32 (30 gm/1 oz.) pieces. Form them into small balls and place them on a greased 23 cm (9-inch) square baking pan. Put 16 pieces per pan.
Cover and leave to proof for 40 minutes or until doubled in size.
Brush each roll with egg wash and with a pastry bag, pipe the custard onto each roll or bun to make a cross on top.
Bake at 180 degrees C (350 degrees F) on the lowest shelf in the oven for 25 minutes or until golden brown.
Note: The best place to prove the dough is in the oven without switching it on. Put two cups of hot water in the oven to provide some heat and water vapour.
Makes 32 buns or rolls.
Submitted By: Irene Oon
Date: March 12, 2004