For The Dough2 cups plain flour3 pkts instant yeast (14g)¼ teaspoon salt2 tblspns sugar¼ cup oil½ cup milk½ cup waterBeaten egg to glaze For The Filling1 cup chicken fillet (finely cubed)1 teaspoon butter1 teaspoon lemon juice1 teaspoon garlic½ teaspoon ginger Salt to tasteChilli powder to taste5 tblspns steers peri sauce if you’re in 🇿🇦 OR 5 tblspns Regal very hot chilli sauce (with seeds) if you’re in 🇬🇧 3 tblspns tomato ketchup For The ToppingGrated cheese (I used the spicy 4 cheese mix)Jalapeño slicesORMixed pepper slicesORdried mixed herbs/oregano
*Method for the dough:1.) Mix all of the dry ingredients together. Add oil and rub in.2.) Heat the milk and water together (lukewarm), add a little at a time to the flour until a soft but stretchy firm dough is formed.3.) Leave to rise in a warm place until the dough doubles in size.4.) Roll into mini long rolls and place on a greased baking tray.5.) Brush the top with beaten egg.6.) Bake in a preheated oven @180degrees until golden brown in colour - remove and leave to cool. *Method for the filling:1.)Warm butter in a non stick pan- add the ginger/garlic and chicken, cook for a bit then add the lemon juice, spices and sauces- cook till chicken is done and there’s a bit of sauce left.2.)Leave to cool - once the filling is cold, cut the rolls lengthways from the top, stuff with the chicken filling - top with the grated cheese and decorate as desired.3.)Place in the oven again to melt the cheese before serving.
INFO & TIPS
Extra rolls can be baked and frozen so they’re easily filled on another day ☺️☺️☺️