Stuffed Bread Rolls with Chicken Filling Recipe

For the Dough:
Activate the Yeast:
In a small bowl, combine 1 tsp instant dry yeast and 1 tbsp sugar with 125ml warm milk. Let it sit for about 5-10 minutes until it becomes frothy.
Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour and salt.
Add the yeast mixture, whisked egg (reserving 1 tbsp for glazing), and unsalted butter/margarine to the flour mixture.
Mix until the dough comes together, then knead it for about 10 minutes until it’s smooth and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
For the Filling:
Cook the Vegetables:
In a skillet, heat 2 tbsp oil over medium heat.
Add the chopped onion and cook until soft and translucent.
Add the grated carrot and green onion and sauté for another 2-3 minutes.
Prepare the Chicken Filling:
Stir in 1 tsp plain flour and cook for a minute.
Gradually add 1 cup milk, stirring continuously until the mixture thickens.
Add the shredded chicken, seasoning (salt, pepper, chili flakes, parsley, turmeric), and cook until the filling is well combined. Remove from heat and let it cool.
Stir in shredded cheese.
Assemble the Rolls:
Punch down the risen dough and divide it into 12 equal pieces.
Roll each piece into a ball, then flatten it into a small circle.
Place a spoonful of the filling in the center and gather the edges to seal. Shape into a roll.
Place the filled rolls seam-side down on a baking tray lined with parchment paper.
Cover and let rise for another 20-30 minutes.
Bake the Rolls:
Preheat the oven to 180°C (350°F).
Brush the rolls with the reserved whisked egg for glazing.
Bake for 18-20 minutes, or until the rolls are golden brown and cooked through.
Remove from the oven and let them cool slightly before serving.
Serving Suggestions:
Serve warm with a side of fresh salad or soup.
Great as a snack with your favorite dipping sauce.
Perfect for picnics or lunchboxes.
Enjoy them with a hot cup of tea or coffee.
Cooking Tips:
Ensure the milk is warm (not hot) to properly activate the yeast.
Knead the dough well until it’s smooth and elastic; this ensures soft and fluffy rolls.
Use leftover cooked chicken for a quicker filling option.
Adjust the seasoning and cheese in the filling to your taste.
Nutritional Benefits:
High in protein from the chicken and cheese, which helps keep you full.
Carrots and onions add fiber, vitamins, and minerals.
Low in added sugars; a healthier alternative to store-bought filled rolls.
Provides a balanced mix of carbs, proteins, and fats for sustained energy.
Dietary Information:
Contains gluten, dairy, and eggs.
Nut-free.
Can be made with whole wheat flour for a healthier option.
Nutritional Facts (per roll, approximate):
Calories: 210
Protein: 8g
Carbohydrates: 25g
Fiber: 1.5g
Sugars: 2g
Fat: 8g
Storage Tips:
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the oven for the best texture.
Why You’ll Love This Recipe:
Soft and Fluffy Dough: The yeast dough is light, airy, and easy to work with.
Flavorful Filling: Creamy, cheesy, and well-seasoned chicken filling makes every bite delicious.
Versatile: Great for lunch, dinner, snacks, or parties.
Make-Ahead: Can be prepared ahead and frozen for a quick meal option.
Conclusion:
These Stuffed Bread Rolls with Chicken Filling are a delightful combination of soft, homemade bread and a savory, cheesy filling. They are satisfying, comforting, and perfect for any occasion. Whether you’re making them for a family dinner or a gathering with friends, these rolls are sure to be a hit. Try them today and enjoy the wonderful flavors of homemade stuffed rolls!

10 Frequently Asked Questions:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. A mix of half whole wheat and half all-purpose flour is a good compromise.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and let it rise in the refrigerator overnight.
What other fillings can I use?
You can use a variety of fillings like spinach and feta, mushrooms and cheese, or even a sweet filling like cinnamon sugar.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast is used in this recipe. If using active dry yeast, proof it separately in warm water with sugar.
How can I make these rolls vegan?
Substitute the milk with plant-based milk, use vegan cheese, and replace the egg with a flax or chia egg.
How do I prevent the filling from leaking out?
Make sure to seal the edges well and place the rolls seam-side down on the baking tray.
Can I add more vegetables to the filling?
Absolutely! You can add bell peppers, spinach, mushrooms, or any vegetables you like.
How do I store and reheat these rolls?
Store in an airtight container and reheat in the oven at 180°C (350°F) for 5-10 minutes to retain their texture.
Can I use leftover roasted chicken for the filling?
Yes, leftover roasted or grilled chicken works perfectly for this recipe.
Can I make smaller or larger rolls?
Yes, adjust the size of the rolls as needed, but keep in mind the baking time may vary.