- All purpose flour -around 3 cup
- Yeast-1 Tbs
- Warm milk-1 cup
- Beaten egg- 1
- Oil or melted butter- 5 Tbs + 1 Tbs for brush
- Sugar-2 Tbs
- Powder milk- 2 Tbs (optional)
- Salt-1 ts
- Egg yoke-1
- Nigella seed/sesame seed-1 Tbs
- Cooked keema - 1 cup (beef or chicken)
- Chopped onion- 1 cup
- Oil- around 2 Tbs
- Salt- a pinch
- Take yeast in a large bowl, add warm milk and a pinch of sugar and stir it until yeast dissolve into water. Leave it around 10 minutes.
- Then add oil, sugar, salt , powder milk and stir it to mix well.
- Now slowly add small amount of flour at a time to the liquid and mix it. Add until it forms to a dough. If dough seems too soft then add little bit flour and mix. When dough is done cover it and rest it for around 1 hour to rise.(for better result keep it in a warm place) Dough will be almost double in size after 1 hour.
- Heat 2 Tbs oil in a pan. Add chopped onion. Spread a pinch of salt over the onion and fry until tender. Add keema and fry around 7-8 minutes in medium heat. It should be dry. Remove from the pan and set aside.
- Now take the baking pan and spray or brush 1 Tbs cooking oil on it. Beat the egg yoke well and set aside.
- Divide the dough into 10-12 equal balls. Roll each ball to about 4" diameter. During rolling you can spread some flour.
- Make 4 diagonal slits, leaving the center intact. Put 1 Tbs stuffing in the middle of the rolling ball. 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. (see the picture)
- Make rest of the ball in the same procedure. Keep all the roses in the baking tray.
- Preheat oven 350 degree F or 175 degree C. Now brush egg yoke on the top of the bread and spread some sesame seed or nigella seed on it and place the pan in the preheated oven.
- Bake it around 15 minutes or until tops become nice golden color and breads are ready.