Grease the Pyrex dish (11 X 7 X 1 1/2 inch).
Remove the dough from the bowl and punch it down. This is the fun part! Divide the dough into 4 equal portions.
Transfer one portion of the dough onto a floured surface and roll it gently into a rough rectangle about 1/2 inch thick. Apply more flour but sparingly if the dough is sticky.
Spread 1/4th portion of the filling using the back of a spoon or a knife.
Roll the rectangle from the shorter side gently but firmly. Seal the ends by pinching the roll together using your finger tips.
Divide the roll into 4 equal parts. Repeat the process for remaining 3 portions.
Place the dough into the prepared pan with cut side up.
Spread little milk on top using a pastry brush. sprinkle onion seeds on top. If you have any filling leftover then spread that too on top.
Allow to rise for second time for 20 minutes. In the meantime pre-heat the oven at 180 C.
Bake for 50-55 minutes till golden brown on top.
Remove from oven. Serve hot. They store well and can be re-heated next day too.