Cook 2 cups if fillet cubed in:1 tablespoon garlic 1 tablespoon peri peri masala1 teaspoon Aromat (a South African Spice)1 teaspoon red chillies2 tablespoon lemon juice2 tablespoon peri peri sauceCook in oil until done...slit rolls...put chicken filling...grated cheese...cut up green peppers and sprinkle if origanum...warm until cheese is melted... enjoy...Soft Rolls📸 Salmah dendar📝aniseeds2 teaspoons instant yeast½ cup warm milk½ cup warm water (can use milk instead to make it 1 cup milk altogether)¼ cup sugar or honey3 tablespoons butter or oil1 large lightly beaten egg3 cups flour1 ½ teaspoons salt (more or less to taste)Optional: melted butter, milk or egg white for brushing tops In large bowl, add water and yeast with 2 teaspoons sugar in bowl and let sit until bubbly.Whisk flour and salt together and set aside.Add in rest of sugar, milk, butter and lightly beaten egg to water/yeast mixture. Whisk to combine.Slowly add in flour until a dough forms. Knead for 10 - 15 minutes until smooth. Dough is sticky.Place in lightly oiled bowl, cover and rise for 2 hours or until doubled in size.Punch down dough and cut into balls. Shape into desired shape and place buns on a floured baking tray. Cover and rise again for about an hour until puffy.Preheat oven to 200C. (can bake at 180C for a longer time). Brush tops with wash and bake for 15 minutes or until golden brown.Cool and serve.