In a bowl mix together the following ingredients: 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 1/4 tsp baking powder, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

Chicken filling method:- Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper,....add the milk, cook till thick, mix in the shredded chicken add chopped green chillies and coriander leaves, remove and cool completely.

Divide the dough into 14-16 parts and shape them into meat balls.

Add your filling in the center.
Take one of the sections and cover the side of the filling with it.

Take the opposite side's section and cover the other side of the filling with it.

Repeat with the two last sections.
Pinch the dough on the side to seal it.

Place the prepared rolls on a greased tray.
Pre-heat your oven to 180 C. Brush each rose gently with milk.

Bake for about 15-20 minutes or until tops are golden and rolls are ready.

Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.