Savoury Chelsea Buns (12.08.08)

Scrumptious Savouries

Dough:

1 ¼ cups water

1 ¼ cup milk } Mix together & boil

1 pkt yeast

1 extra large egg

½ cup oil

½ cup liquid ghee

½ tsp salt

1 ½ Tbsp sugar

½ tin condensed milk

Flour, as much as required +- 6 cups.

Cooled water and milk mixture. Add yeast, egg, oil, ghee, salt & sugar, mix well, then add the condensed milk, mix well.

Make a dough with flour, knead dough until smooth and elastic.

If dough feels too sticky add flour.

Place dough in a grease bowl, cover & leave to rise until double in bulk.

Filling: any meat filling of your choice, cheese

Optional: – green peppers, mushrooms etc;

Method:

Punch down dough, roll out into 2 big rectangles / circles or 4 small rectangles / circles.

Onto your base , spread any chutney / sauce of your choice, then spread over your meat filling. Top with cheese, peppers, mushrooms, etc; (like pizza).

Then gently roll into swiss roll and cut into slices +- 2 cm thick.

Stand buns on a greased baking tray with space in between them for rising cover & leave to rise until double in size. Brush with beaten egg and bake at 180 for 25 – 30 minutes.

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