Fish Roll

Ingredients

Dough

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp water + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                 
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Toppings

Tuna Fish: 1 tin (can use any fleshy fish)

Onion: 1

Green Chilli: 2

Tomato: 1

Turmeric Powder: ¼ tsp

Chilli powder: ½ tsp

Lemon Juice: 2tbsp

Oil: 3ybsp

Salt: needed

Coriander leaves: 2tbsp

Cream Cheese: 5tbsp (you can use mozzarella too)

Egg: Egg wash

Method Of Preparation

Dough

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take the baking tray and grease it or line with butter paper.

Filling

Heat oil in a pan. Add oil and add chopped onion. When onion turns transparent add in turmeric powder, chilli powder and salt. Then add in the fish, tomato and green chilli. Saute for a while, in low flame. When done switch off the flame and add in coriander leaves. Keep it aside to let it cool.

Flatten the dough to ½ inch thick. Spread the filling on to it and roll. Cut the log horizontally into 4 0r 5 piece. Egg wash it on top and arrange into the baking tray by keeping the cut side down. Apply cream cheese on top of each roll.

Bake in pre heated oven at 160 Deg C to about 25 – 30 minutes or till done.