Egg Roll (Double Leavening Method)

Boil eggs hard and remove shells. Keep aside for later use.

Pour yeast in warm water along with some sugar and keep aside to activate yeast for 5 minutes. Alternatively, you can add the yeast directly into the dry ingredient mixture if you are sure the yeast is active.

In another bowl, mix all dry ingredients together with the butter.

Create a well in the flour mixture and pour in the yeast mixture. Add lukewarm water as needed and mix thoroughly to form a fine dough.

Let the dough rise for about 30 minutes.

Use your hands to coat the boiled eggs with the dough mixture.

Fry until golden brown.

Drain out the oil and serve.