For the dough you need to first soak the yeast in warm milk along with the sugar and let it activate.
Add this frothy yeast mix to the flour milk powder and salt mix. Throw in some olive oil and make a smooth dough out of it.
Cover it and let it rest for almost 2 hours in a warm place in your kitchen. If it's cold in your place, plug in your oven and preheat for almost 5 mins and switch it off, then keep this in the oven.
After 2 hours, punch the dough so that all the excess air is let out. Divide it into 12 to 16 balls and roll them into small discs.
Stuff them up with the chicken filling and seal them nicely and shape them into balls and other assorted shapes as seen in the pics. Throw in some cheese.
Arrange them in the greased baking tray and cover nicely and let it rest again for the second proofing for atleast 30 mins to 40 mins.This step is important. You should never skip it.
For the chicken filling. Saute all the masalas and the chicken until done for not more than 10 mins. It is enough as we are going to bake also. So if you cook more the chicken will not be juicy.
After 40 mins of second proofing, bake them in a preheated fan assisted oven on 180 for 15 to 18 mins. Give the buns an egg wash and sprinkle some sesame seeds on top.
Serve these scrumptious buns as an appetiser at a party or a weekend dinner at home with family and few close knit friends.
