Refresh stiff starter 3 hours before adding it to the dough .

In a kitchen aid mixer add stiff starter and milk and mix well . Try to mix in the starter as much as possible.

To this add flour, salt , sugar, and olive oil and knead well to form a stiff, soft dough.

Set aside for bulk fermentation at room temperature for 3 hours.

Then refrigerate the dough for overnight.

Next morning proof the dough for about 4 hours.

In the meantime, make the filling with boiled eggs, green onions, carrots, salt, pepper, olive oil and cilantro. Mix gently as egg can break into pieces. And set aside.

Once the dough is proofed well. Then divide it into 9 pieces of 62g.

Then fill the dough with about 2 tablespoon of filling. And shape it into a small cylinders or rolls.

Pre-heat oven to 350F ( 170 C). Once the filled dough looks little fluffy, you can brush with egg wash. And bake for about 25- 30 minutes or until it becomes golden brown in color.

Remove from the oven and immediately brush with butter. Then keep aside.

Enjoy with soup or as such while it is warm.