Mix Warm Water (OR Warm Milk) and Yeast and stir, then set aside for 5 minutes.
Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the Yeast mixture, Egg (save 1 tablespoonful for brushing) and Oil. Mix well to form a soft dough.
Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
To make Chicken Filling, heat a small amount of Oil in a frying pan over medium heat, cook Bacon, Onion and Celery. When Onion is transparent, add Chicken. When Chicken is cooked, season with Salt and Pepper.
Divide the dough in half. On a lightly floured surface, roll out each portion into 5-6mm thin rectangle. Spread Mayonnaise OR Caesar Salad Dressing and 1/2 Chicken Filling, sprinkle with some Grated Tasty Cheese.
Fold in the sides to that melted Cheese won’t come out, and roll up.
Place the rolls on a baking tray, sealed side down. Set aside in a warm place for 45 minutes to 1 hour.
Preheat oven to 180℃. Gently brush with saved Egg. You may wish to coat with Grated Tasty Cheese. *Note: I coated one roll with Egg and the other with Egg and Cheese.
Bake for 20 minutes or until nicely browned and cooked through. *Note: If the top gets too dark, cover with a sheet of foil.
*Note: The photo below is the same rolls but coated with grated Parmesan.
