Name: Barbecue chicken stuffed rose bouquet buns recipe by Lopamudra Mukherjee at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 3
Ingredients: All purpose flour 2 and a half cups; Dry yeast one and a half teaspoons; Lukewarm milk 3/4 cup + more if needed; Sugar 2 tablespoons; salt as per taste; 2 Eggs; Olive oil 1 teaspoons; 3 teaspoons of butter; Boneless chicken 300 grams; Soyabean oil 2 teaspoons; two onions finely chopped; Ginger garlic paste 1/2 teaspoon; oregano 1/2 teaspoon; Chilli flakes 1/2 teaspoon; Basil 1/2 teaspoon; Barbecue sauce 2 teaspoons; tomato sauce one teaspoon; Oil or butter for greasing; 1 tablespoon of sesame seeds

Ingredients Serving: 3

All purpose flour 2 and a half cups
Dry yeast one and a half teaspoons
Lukewarm milk 3/4 cup + more if needed
Sugar 2 tablespoons
salt as per taste
2 Eggs
Olive oil 1 teaspoons
3 teaspoons of butter
Boneless chicken 300 grams
Soyabean oil 2 teaspoons
two onions finely chopped
Ginger garlic paste 1/2 teaspoon
oregano 1/2 teaspoon
Chilli flakes 1/2 teaspoon
Basil 1/2 teaspoon
Barbecue sauce 2 teaspoons
tomato sauce one teaspoon
Oil or butter for greasing
1 tablespoon of sesame seeds

Instructions

In a bowl, mix together lukewarm milk, the sugar and the yeast. Let it sit for 10 minutes.
Once the yeast has proven, add the olive oil, 1 egg, half teaspoon of salt and 2 cups of flour. Mix thoroughly until all the ingredients are incorporated.
Now take this mixture out on a floured surface and start kneading. Keep adding the remaining half a cup of flour while kneading. Knead for at least 10-15 minutes.
When the dough stops being sticky, add 2 teaspoons of soft butter and mix again until you get a soft, smooth dough.
Grease a bowl and place the dough in the middle. Brush some oil on it. Cover the bowl with plastic wrap and keep it in a warm place for 2 hours.
In a pan, heat the soyabean oil, add the onions and fry it for a few minutes.
To this, add the ginger garlic paste and saute.
Now add the chicken and mix thoroughly. Add salt, oregano, chilli flakes, basil and mix again. Cover it until the chicken is cooked.
Now add the barbeque sauce and the tomato sauce. Saute for a couple of minutes and take it off the flame.
Within two hours the dough should double in size. Punch the air out and knead it for a minute.
Cut the dough into seven equal portions. If your baking tray is bigger you can make more.
Shape the portions into balls.
Take a ball of dough and roll it with a rolling pin.
Using a knife make five cuts. The cuts shouldn't reach the center.
Place the barbecue chicken stuffing in the center and rub some water along the edges of the petals.
Pull a petal inwards and stick it on the stuffing. Then pull the petal that's facing the first petal you pulled in and stick it the same way. In the same manner pull the rest of the petals inwards and stick those on one another to make the rose. Do the same with the other dough balls.
For baking this I've used a tart pan but you can use any other baking dish. Grease it and place the rose buns in it. Cover it with a wet cloth or plastic wrap and let it rise for 20 minutes.
In a big kadhai pour a cup of salt and spread it evenly. Place a stand in the middle of it. Cover the kadhai with it's lid and pre heat it on medium flame for 10 minutes.
Brush the buns with beaten egg and sprinkle some sesame seeds on top.
After 10 minutes, place the baking dish on the stand inside the kadhai and cover the kadhai with the lid. Bake these buns on medium flame for 15 minutes and on low flame for 20 minutes.
When it's done, carefully take it out and rub a teaspoon of butter on it. Cover it with a wet cloth and let it rest for 10 minutes.
Enjoy these soft, delicious buns with your family.

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