For the Dough: Activate the Yeast: Combine 1 tsp instant dry yeast, 1 tbsp sugar, and 125 ml warm milk in a small bowl. Let sit for 5-10 minutes until frothy.

Prepare the Dough: In a large mixing bowl, combine flour and salt.

Add yeast mixture, whisked egg (reserving 1 tbsp for glazing), and butter/margarine to the flour.

Mix until the dough comes together, then knead for 10 minutes until smooth and elastic.

Cover and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

For the Filling: Cook the Vegetables: Heat 2 tbsp oil in a skillet over medium heat.

Add chopped onion and cook until soft and translucent.

Stir in grated carrot and green onion; sauté for 2-3 minutes.

Prepare the Chicken Filling: Stir in 1 tsp flour and cook for 1 minute.

Gradually add 1 cup milk, stirring continuously until thickened.

Add shredded chicken, seasonings (salt, pepper, chili flakes, parsley, turmeric), and mix well. Remove from heat and let cool.

Stir in shredded cheese.

Assemble the Rolls: Punch down the risen dough and divide it into 12 equal pieces.

Roll each piece into a ball, then flatten into a small circle.

Place a spoonful of filling in the center and gather the edges to seal. Shape into rolls.

Place seam-side down on a baking tray lined with parchment paper.

Cover and let rise for another 20-30 minutes.

Bake the Rolls: Preheat the oven to 180°C (350°F).

Brush the rolls with the reserved whisked egg for a shiny, golden glaze.

Bake for 18-20 minutes, or until golden brown.

Remove from the oven and cool slightly before serving.