4 cups all purpose/plain flour

1 tbslp instant yeast

2 tblsp powdered milk (klim)

1 tsp salt

4 tblsp oil

1 egg (plus 1 for glazing)

1 tsp castor/grinded sugar


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

STEP 1: Divide the dough into 15-16 sections and shape them into neat balls.

STEP 2: Now you can start shaping the Roses. Roll out each ball to about 4″ diameter.

STEP 3: Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the centre intact.

STEP 4: Add your filling in the centre.

STEP 5: Take one of the sections and cover the side of the filling with it.

STEP 6: Take the opposite side’s section and cover the other side of the filling with it.

STEP 7 & 8: Repeat with the two last sections.

STEP 9: Pinch the dough on the side to seal it.

Repeat until all rose-rolls are ready

STEP 10: Place the prepared rolls on a greased tray.

STEP 11: Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a tsp of milk. Sprinkle with sesame seeds.

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

STEP 12: Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.

Creamy Chicken Filling:

1½ – 2 cups chicken boiled and shredded

1 medium or 2 small onions chopped finely

1 tsp salt

1 tsp black pepper

2 tblsp coriander leaves

4 chopped green chillies

1 tsp garam masala powder

2 tblsp flour

2 tblsp butter

1 cup milk


Heat 2 tblsp butter, fry onions till soft, then add 2 tblsp flour with 1 tsp salt, 1 tsp black pepper and 1 tsp garam masala. Add the milk, cook till thick, mix in the shredded chicken. Add chopped green chillies and coriander leaves. Cool and fill.