2 cups flour
1.5 tsp yeast
2 tbsp + 1 tsp sugar
1 tbsp sesame seeds
1 tsp salt
3 tbsp + 1 tbsp softened butter
1 tsp garlic powder
1 cup shredded cheese
1/4 – 1/2 cup warm milk
1/4 cup warm water
For stuffing –
300 gm boiled and shredded boneless chicken
2 medium sliced onions
6 thinly sliced button mushrooms
10 cloves finely chopped garlic
2 finely chopped green chillies
1 tbsp mixed herbs
1 tbsp chilli flakes
1/2 tsp freshly grounded black pepper
1 tbsp mustard paste
1 tbsp flour
1 cup milk
Salt as per taste
2 tbsp butter
For stuffing –
Heat butter in a pan add onion, mushrooms, garlic and green chilies and sauté till onion turns translucent.
Add chicken black pepper powder, mixed herbs, chili flakes, salt and mustard paste, mix with light hands and sauté on high heat for two minutes.
Sprinkle flour, mix well and sauté on high heat for three minutes.
Reduce heat to minimum and add milk, mix well sauté on simmer till milk dries up, should take about 4-5 minutes.
Remove from heat and bring to room temperature.
For rolls –
In a bowl add water, 1 tsp sugar and yeast, mix lightly leave to rise for 5-10 minutes.
Take milk in a large bowl and add the fermented yeast , mix well.
Add sugar mix lightly.
Add egg again mix lightly.
Add 1 cup flour and salt, mix well, add remaining flour one cup at a time and mix it all, by this time it will be a very sticky dough. Set aside covered with a wet cloth for 15 minutes.
Transfer this to a lightly floured work table, add butter, fold the dough to trap butter inside and knead gently till butter is absorbed in the dough. Now knead for 8 minutes (stretch and pull), adding little flour at a time (if required only), till you get smooth and elastic dough.
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until its doubled in size, about 1 hour.
On a lightly floored surface keep the dough and gently deflate it.
Divide dough into 8 equal pieces.
Knead down each portion for a few seconds make smooth balls and rest them covered for 15 minutes.
Lightly flour a surface and roll a ball in long chapatti shape.
Place 2 tbsp of chicken stuffing top with one tbsp of cheese then fold the sides and roll from the top to the bottom.
Place them sealed bottom side down on the parchment lined baking tray and cover with a cling film and rest for thirty minutes in a warm place.
Preheat the oven to 220 C about 15 minutes prior to baking.
Prepare a egg wash by whisking one egg yolk with one tbsp of milk add one tbsp of butter and the garlic powder/grated mix well.
Brush the buns with the thesis egg wash sprinkle sesame seeds and bake in the preheated oven for around 20-25 minutes.
Remove from the oven, brush with melted butter and let them cool down a little on a wire rack.