Mix together maida, sugar, salt, instant yeast. Set aside.

Mix milk and vinegar and once it curdles, add it to the dry mix.

Also add melted butter and mix to form a soft dough.

Knead the dough for 10 minutes and then place in an oiled bowl and set aside until double in volume.

Preheat your oven to 250°C.

Take it back to counter, gently flatten it and divide into three equal portions.

Roll it into a tight roll. Bring it toward yourself to tighten the crust.

Place on a baking tray and cover and set aside for fifteen minutes.

After fifteen minutes, mix the crunch topping.

Mix rice flour, sugar, instant yeast.

Add 100 ml milk and ghee and mix well.

If needed add more milk to form a smooth fluffy paste of spreadable consistency.

With a spoon apply the paste evenly on top of the proved rolls. Do this gently without deflating the rolls.

Once the rolls are covered on top, place in oven and bake for 30-40 minutes or until the top is nicely browned.

Remove from oven and cool on wire rack.