In a bowl add the maida, salt and sugar, yeast and stir the mixture.
Add the milk and water and egg if using to the dough and mix well. until the dough comes together.
Tip the dough on the countertop and with the heel of your hand mix the butter in.
At this point since my dough did not have the egg, I started adding the water 1 tablespoon at a time till the dough is soft, spring and you get a windowpane when you stretch the dough.
Make a ball out of the dough.
Lightly grease the bowl and place the dough in it. Turn over so that the bottom is also greased.
Cover and let it rise, for 45 minutes or till double.
When the dough is ready gently degas the dough and cut it with the dough scraper in 8 wedges.
Lightly flour the work surface and take one ball roll out the dough in rectangular /oval shape.
To the edge place a stuffing vegetable on the longer edge (about 2 tbsp per roll) then gently roll the dough to a tube.
Pinch and Seal the edges then gently shape the tube in a horseshoe shape.
Transfer to a greased baking tray and let it rise for 30 minutes.
Repeat with the rest of the balls.
Towards the end of the 30 minutes preheat you over at 190° C /375° F.
Brush the rolls with the milk and bake for 25-30 minutes till the rolls are golden brown on top and sound hollow when knocked.
Remove from oven brush some butter and let rest for 10 minutes and then plate and serve.
In case you do not use eggs you will need to add water. Use only 1 tbsp at a time and please warm it before you start.
You can also give the rolls an egg wash.
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