I was very much apprehensive when i started the preparation of this dish. But once the dough came out perfectly, I became more confident. Cutting and shaping the dough was a happy task. The crust didnt came out as perfectly as i wanted it to be. But i'll make it better next time. The taste made up for all its flaws. My husband told me that it was even better than the bakery bought ones. So I'm happy and proud.
Ingredients
3 tablespoons butter
½ cup cold milk
2 tablespoons sugar
¼ teaspoon salt
1 large egg
2 teaspoons dry yeast
1 ½ cups plus ¼ cup all purpose flour
1 egg white
Spicy minced chicken (or any other filling of your choice)
½ cup cold milk
2 tablespoons sugar
¼ teaspoon salt
1 large egg
2 teaspoons dry yeast
1 ½ cups plus ¼ cup all purpose flour
1 egg white
Spicy minced chicken (or any other filling of your choice)
Directions
Heat the butter in a large heavy pot. Turn off the heat.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
Crack the egg, add to the mixture and mix well. Add the dry yeast and let it all sit for 1 minute.
Add 1 ½ cups flour and mix well with the wooden spoon for about 1 minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Place the ¼ cup flour on the cutting board and sprinkle with some flour. Transfer the dough ball to a dusted cutting board and divide into 6 equal parts. Put it on the dusted cutting board and roll it out with both hands. Cut or shape according to ypur desire and creativity, after kerping your stuffing of minced spicy chicken inside. When you shape the rolls, dust your fingers with some flour so the rolls don’t stick to each other.
Let it rise for 1 hour.
Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.
Brush the remaining egg white onto the rolls. Bake another minute.
Remove it from the oven and serve hot.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
Crack the egg, add to the mixture and mix well. Add the dry yeast and let it all sit for 1 minute.
Add 1 ½ cups flour and mix well with the wooden spoon for about 1 minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Place the ¼ cup flour on the cutting board and sprinkle with some flour. Transfer the dough ball to a dusted cutting board and divide into 6 equal parts. Put it on the dusted cutting board and roll it out with both hands. Cut or shape according to ypur desire and creativity, after kerping your stuffing of minced spicy chicken inside. When you shape the rolls, dust your fingers with some flour so the rolls don’t stick to each other.
Let it rise for 1 hour.
Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.
Brush the remaining egg white onto the rolls. Bake another minute.
Remove it from the oven and serve hot.
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