These were a traditional breakfast whenever Mum made buns. Mum used to save a batch of fresh dough from making buns the day before. See "Mum's Buns & Cinnamon Bun" recipe.
I tried the frozen bread dough, thawed and risen and it worked ok), but try the traditional method with fresh dough sometime to get the original yummy flavour I remember.
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Replenish lard with every few batches to maintain levels.
Remember - HOT lard deserves respect and watchful eyes!
She always kept enough dough aside when making buns to make these as well. xo