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

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

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

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

Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

For the Filling: Cook the Vegetables: In a skillet, heat 2 tbsp oil over medium heat.

Add the chopped onion and cook until soft and translucent.

Add the grated carrot and green onion and sauté for another 2-3 minutes.

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

Gradually add 1 cup milk, stirring continuously until the mixture thickens.

Add the shredded chicken, seasoning (salt, pepper, chili flakes, parsley, turmeric), and cook until the filling is well combined. Remove from heat and let it 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 it into a small circle.

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

Place the filled rolls 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 glazing.

Bake for 18-20 minutes, or until the rolls are golden brown and cooked through.

Remove from the oven and let them cool slightly before serving.