Put the flour, along with salt and sugar, in a large bowl. Lightly mix them together and make a dent in the middle of the mixture. Add dry yeast and water to that dent and mix with your hand. Once the dough holds together, take it out onto a table and knead it well. When the dough becomes smooth, add the butter and knead further.
Roll the dough into a ball and put it in a bowl with oil (not included in the ingredients list) rubbed inside. Cover it with a plastic food wrap and let the dough rise at 30°C for 40 to 50 minutes until doubled in size.
Sprinkle flour (not included in the ingredients list) on the table and take out the dough, then let the air out. Divide the dough into 12 pieces and roll each of them into a ball. Cover them with a plastic food wrap and let them sit for 10 minutes.
Put flour on your hands and press each piece of dough using the palms to release air, then use a rolling pin to roll the dough out into a circle. Put 30g or curry filling in the center. Wrap it up by pinching the dough around it and folding it in. Shape the rolls.
Place the rolls seam-side down on a baking sheet. Brush the surface of the rolls with water, and sprinkle panko breadcrumbs over them. Cut slits into the rolls using scissors. Allow the dough to rise at 30°C for 30 minutes.
Bake the rolls in the oven at 180°C for 15 to 20 minutes.
[Curry filling]
Thinly slice the onion. Cut the bell pepper into 7 to 8-mm dice. Cut the cauliflower into smaller pieces. Boil the spinach and cut it into 2-cm pieces. Heat the oil in a pot and stir-fry the pork. When the meat browns, add the onion, bell pepper, and cauliflower pieces, and stir-fry them well.
Add water, and when it comes to a boil, turn the heat down to low heat and simmer for about 10 to 20 minutes until the meat is tender. Turn off the heat and add the S&B Golden Curry Mix, then stir until it is melted. Turn on the heat again and simmer over low heat until the sauce becomes thick. Add the spinach. Transfer the curry filling to a cooking tray and allow it to cool completely.
