1Place the lukewarm milk, yeast, and honey in a deep bowl.
2Place the lukewarm milk, yeast, and honey in a deep bowl.
3Place the lukewarm milk, yeast, and honey in a deep bowl.
4Mix well and let rest for 5 minutes.
5Mix well and let rest for 5 minutes.
6Mix well and let rest for 5 minutes.
7Add the beaten egg and sunflower oil and mix well.
8Add the beaten egg and sunflower oil and mix well.
9Add the beaten egg and sunflower oil and mix well.
10Add the flour and salt.
11Add the flour and salt.
12Add the flour and salt.
13Knead for 10–12 minutes until smooth.
14Knead for 10–12 minutes until smooth.
15Knead for 10–12 minutes until smooth.
16Cover and let rise for 1 hour, or until doubled in size.
17Cover and let rise for 1 hour, or until doubled in size.
18Cover and let rise for 1 hour, or until doubled in size.
19Heat a frying pan over medium-high heat and cook the chicken thighs with the salt, onion powder, garlic powder, cumin powder, curry powder, and cayenne pepper for 2–3 minutes.
20Heat a frying pan over medium-high heat and cook the chicken thighs with the salt, onion powder, garlic powder, cumin powder, curry powder, and cayenne pepper for 2–3 minutes.
21Heat a frying pan over medium-high heat and cook the chicken thighs with the salt, onion powder, garlic powder, cumin powder, curry powder, and cayenne pepper for 2–3 minutes.
22Add the yellow onion, red bell pepper, green bell pepper, and corn and cook for another 4–5 minutes.
23Add the yellow onion, red bell pepper, green bell pepper, and corn and cook for another 4–5 minutes.
24Add the yellow onion, red bell pepper, green bell pepper, and corn and cook for another 4–5 minutes.
25Add the crème fraîche and mix well.
26Add the crème fraîche and mix well.
27Add the crème fraîche and mix well.
28Add the grated cheese and stir until combined.
29Add the grated cheese and stir until combined.
30Add the grated cheese and stir until combined.
31Let the chicken mixture cool completely.
32Let the chicken mixture cool completely.
33Let the chicken mixture cool completely.
34Mix the finely grated Parmesan cheese with the curry powder and onion powder in a bowl and set aside.
35Mix the finely grated Parmesan cheese with the curry powder and onion powder in a bowl and set aside.
36Mix the finely grated Parmesan cheese with the curry powder and onion powder in a bowl and set aside.
37Deflate the dough and divide it into 12 pieces of about 60 g each.
38Deflate the dough and divide it into 12 pieces of about 60 g each.
39Deflate the dough and divide it into 12 pieces of about 60 g each.
40Shape into balls.
41Shape into balls.
42Shape into balls.
43Roll out a ball into a round sheet.
44Roll out a ball into a round sheet.
45Roll out a ball into a round sheet.
46Place a slice of cheese in the center, followed by the chicken mixture and another slice of cheese.
47Place a slice of cheese in the center, followed by the chicken mixture and another slice of cheese.
48Place a slice of cheese in the center, followed by the chicken mixture and another slice of cheese.
49Seal the dough and shape into a ball.
50Seal the dough and shape into a ball.
51Seal the dough and shape into a ball.
52Brush the ball with milk and roll it in the cheese mixture.
53Brush the ball with milk and roll it in the cheese mixture.
54Brush the ball with milk and roll it in the cheese mixture.
55Place the balls on a baking tray lined with parchment paper and let rise for 30 minutes, or until doubled in size.
56Place the balls on a baking tray lined with parchment paper and let rise for 30 minutes, or until doubled in size.
57Place the balls on a baking tray lined with parchment paper and let rise for 30 minutes, or until doubled in size.
58Bake the rolls in a preheated oven at 200°C (392°F) for 12–18 minutes, or until golden brown.
59Bake the rolls in a preheated oven at 200°C (392°F) for 12–18 minutes, or until golden brown.
60Bake the rolls in a preheated oven at 200°C (392°F) for 12–18 minutes, or until golden brown.