In a large bowl
mix the flour, yeast, sugar and salt.
Heat the milk
in a saucepan or microwave oven until it is hot to the touch. (Do not
boil). Pour the milk into the flour mixture along with the egg white.
until you have a soft dough (add a little extra warm water if necessary)
and turn dough out onto a lightly floured surface. Knead gently until
smooth. This will take about 10 minutes.
Put the dough
into a clean bowl, cover with plastic food wrap and put the bowl in a warm
place until the dough has doubled in size - about 1/2 hour. Make the
non-stick fry pan with vegetable oil spray and cook the onion and leek for
2-3 minutes or until soft. Set aside.
Place all other
filling ingredients into a large bowl and mix well. Fold in the cooked
onion and leek.
Lightly spray a
flat baking sheet with vegetable oil spray. When the dough has doubled in
size turn it out onto a floured board and knock it back to its original
size. Divide dough into 10 equal portions.
Roll out one
piece to an 18cm circle. Brush the edges of the circle with water. Spoon
1/10th of the turkey mixture into the centre of the circle.
Bring the edges
of the dough up over the turkey filling and pleat and press them together
neatly to seal the bun.
Place the bun,
seam side down, on the baking tray. Repeat the above process to make
another 9 buns, placing them 1cm apart.
Cover the buns
with plastic wrap and leave them to rise for 20 minutes.
Preheat oven to
200C. Brush the top of the buns with a little skim milk and sprinkle a few
of the sesame seeds on each bun.
Bake for 25-30
minutes or until golden brown. Remove and cool on a wire rack. Refrigerate
These scrumptious rolls are perfect for a
weekend picnic or Sunday brunch.
Fat per serve - 1.8g
Kilojoules - 794
Calories - 189
Carbohydrates - 25.8g
Protein - 9.8g
Fiber - 2.1g
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