Minced Chicken Pull-apart Rolls

Ingredients:

• Whole wheat flour 250 gm ( 2 cups )
• Instant yeast 1/2 tsp
• Sugar 1 tsp
• Salt to taste
• Oil or butter 2 tbsp
• Milk plus warm water (50:50) 1 cup minus 1 tbsp

For the filling:

• Minced Chicken 200 gm
• Onion 1 medium
• Tomato 1 small
• Garlic 2 cloves
• Ginger a small piece
• Coriander leaves as required
• Salt as required
• Turmeric powder 1/2 tsp
• Chilli powder 1 tsp
• Coriander powder 2 tsp
• Garam Masala 1 tsp
• Crushed Pepper 1 tsp
• Olive oil 1 tbsp
• Grated cheese 2 tbsp (optional)

Method:

• Chop the onion, ginger and tomato finely and keep aside.
• Heat oil in a pan and saute the onions, ginger and garlic. Add the minced meat and the spices and cook well. Garnish with coriander leaves and allow it to cool.
• Mix whole wheat flour, sugar, salt and instant yeast. Add milk-water mixture to the dry ingredients and combine well.
• Add oil and knead into a smooth elastic dough for 10-12 minutes. Allow it to rise in an oiled bowl and cover the bowl with a cling film for an hour or till the dough doubles in volume.
• Gently punch the dough and knead for 1-2 minutes on a floured surface. Roll it into a rectangle using a rolling pin into approximately 12 by 10 inches.
• Spread the filling and gently roll into a log. Slowly elongate the roll a bit by rolling it again on the floured counter.
• Cut the stuffed roll into pieces of approximately 2 inches length, using a sharp knife or a scrapper. ( I got 15 pieces).
• Arrange these pieces in an oiled round cake tin. Apply little oil or milk on top to prevent drying. Cover it with a big lid and allow it to proof again for 30-40 minutes or till it puffs up well.
• Preheat the oven for 10 minutes at 180 degree celsius and bake the rolls for 25-30 minutes.
• Sprinkle grated cheese over the rolls and increase the temp to 200-220 degree celsius and bake again for 3-4 minutes.
• Remove from oven and serve hot with any soup of your choice.