Buns with Berries and Cherries

From Cherrapeño

2 teaspoons quick dried yeast
600g strong white bread flour
2 tablespoons sugar
25g unsalted butter
2 tablespoons milk powder
1 teaspoon salt
1 large egg
Up to 360-370ml water total with egg
4-6oz dried fruit of your choice
1 beaten egg to glaze

Put all ingredients into your bread machine in correct order, except dried fruit.
When it comes to the egg and water, I weigh the egg and then add the water to come roughly to 360-370ml in total.
Put the dried fruit into the dispenser, or add according to your bread maker instructions.
When dough is ready, roll into an oblong roughly 16” x 10” and roll up as if rolling a swiss roll. Use a sharp knife and slice pieces of dough off about 1½” thick, about 10 buns.
Cover and let rise until doubled in size, brush with beaten egg and bake in a pre-heated oven 350ºF for about 14 minutes.
Cool and ice if wanted. Just add a little water at a time to a couple of cups of icing sugar until you have a stiff but spreadable consistency, top with a glacé cherry.