Place all the ingredients in order into your baking pan.

Place your baking pan in the chamber.

Turn machine on dough and let the magic happen.

Once it's done, remove and transfer into a glass bowl. I like to spray my bowl with non-stick spray first just to be safe.

Cover with a tea towel or parchment or tinfoil. Let sit out for about 30 or so minutes.

Now uncover the bowl and line a cookie sheet with parchment.

Take your dough and roll pieces about the size of a golf ball. Then place them on the cookie sheet.

Now I like to whack them a little bit with my hand to press them down a little bit. Make sure you make that karate chop noise or it's not done right.

Now cover them with parchment or a tea towel or both. Or tinfoil. Whatever floats your boat. Now let them sit out for a bit in a warm spot. Don't have a warm spot, then set them on a heating pad turned on low. It's a perfect proofing trick. Let them sit out for about 30 to 60 minutes.

Now you have to decide if you want to cut little crosses in them or not. If you do now is the time to do it. You just make a slit in them with a sharp knife. If not just leave them and move to the next step.

Now you make your wash to brush over the rolls.

Just whisk together your egg white and some water or milk. Brush over each bun.

Place the buns in a 375 degree oven for about 15 to 20 minutes.

Remove from oven and let cool on a rack.

Once they are cool you can frost them.

Take your frosting ingredients and place them in your mixer. Turn on slow to start so you don't end up with icing sugar all over your walls. As it starts to mix up a bit you can speed it up. You want to mix it well until it's nice and thick and creamy. Feel free to add more milk if needed.

Once it's mixed you can either put it on with a spoon or knife. Or put your frosting into a piping bag and do it less messy like. To each their own. I've done it both ways. Depends how hungry I am.

Now serve with a smile.