In a mixing bowl, put in all ingredients except butter.
Knead until when it is almost forming together, add in butter.
Knead for about 15 minutes until it is elastic.
Let is rest for 2 hours or until doubled the size.
While waiting for the dough,
Blend onion and whole garlic together with 2 tbsp water until it forms a paste.
On a hot pot, put in cooking oil. Once oil is heated up, pour in blended paste.
Fry it until it is slightly brownish.
Add in lemongrass and pandan leaf in.
Add in Lingham�s SriRacha and continue stirring.
Next add in Lingham�s J.B Worcestershire Sauce then followed by anchovies.
Cook for another 5 minutes on medium low heat and transfer into a bowl.
Roll out bread dough to a rectangular shape.
Spread sambal over the bread dough.
From the bottom of the dough, roll the dough up.
Pinch the edges so that it is nicely closed.
Divide it into 8 portion
Oil spray square cake pan and place each bread roll in it.
Egg wash it and bake at 180�C for 30 minutes.
