Oriental Chicken Rolls

Place the dough ingredients into the bread pan in the order listed. Place the pan in the machine, set to the basic dough program for 2 hours 20 mins and press start.

Lightly grease a baking sheet.

To make the filling, mix 1tbsp of oil with the grated ginger, soy sauce and honey. Add the chicken and toss to coat. Cover and set aside to marinade for 30 mins.

Heat a non-stick pan with a splash of oil. When it is hot, add the chicken mixture and stir fry over a medium heat for 5-6 mins. Add the spring onion and continue to cook for a further 2 mins or until the chicken is cooked. Set aside to cool.

When the dough cycle has finished remove the dough from the machine and place on a lightly floured surface. Knock it back gently, and then divide into eight pieces.

Roll out each piece of dough to a 13cm round. Divide and place the chicken filling in the centre of each piece of dough.

Beat the egg yolk and water and brush a little around the edge of each dough round. Bring up the sides of the dough and pinch the edges together to seal.

Place on the baking sheet seam side down. Loosely cover with oiled cling film and leave to rise in a warm place for 30-40 mins until almost doubled in size.

Pre-heat the oven to 200ºC.

Brush the tops of the rolls with the remaining egg glaze and sprinkle with sesame seeds. Bake for about 18-20 mins or until the rolls are golden brown.

Serve hot or cold.