These golden, fluffy bread rolls are filled with a creamy, savory chicken and cheese mixture. Perfect for snacks, parties, or a cozy meal, they’re sure to impress with their comforting flavor and satisfying texture.
Preparation Time: 30 minutes
Rising Time: 1-2 hours
Cooking Time: 20 minutes
Servings: 12 rolls
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Ingredients
- For the Dough:
- 250 g (2 cups) all-purpose flour
- 1 tsp instant dry yeast
- 1 tbsp sugar
- 125 ml (1/2 cup) warm milk
- 1 large egg, whisked (reserve 1 tbsp for glazing)
- 3 tbsp (42 g) unsalted butter or margarine
- 1 tsp salt
- For the Filling:
- 2 tbsp oil
- 1 onion, finely chopped
- 1 carrot, grated
- 1 stalk green onion, finely chopped
- 1 cup shredded cooked chicken
- 1 tsp plain flour
- 1 cup milk
- Salt, pepper, chili flakes, parsley, turmeric (to taste)
- 1 cup or more shredded cheese
Directions
- For the Dough:
- Activate the Yeast:
- Combine 1 tsp instant dry yeast, 1 tbsp sugar, and 125 ml warm milk in a small bowl. Let sit for 5-10 minutes until frothy.
- Prepare the Dough:
- In a large mixing bowl, combine flour and salt.
- Add yeast mixture, whisked egg (reserving 1 tbsp for glazing), and butter/margarine to the flour.
- Mix until the dough comes together, then knead for 10 minutes until smooth and elastic.
- Cover and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
- Activate the Yeast:
- For the Filling:
- Cook the Vegetables:
- Heat 2 tbsp oil in a skillet over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in grated carrot and green onion; sauté for 2-3 minutes.
- Prepare the Chicken Filling:
- Stir in 1 tsp flour and cook for 1 minute.
- Gradually add 1 cup milk, stirring continuously until thickened.
- Add shredded chicken, seasonings (salt, pepper, chili flakes, parsley, turmeric), and mix well. Remove from heat and let cool.
- Stir in shredded cheese.
- Cook the Vegetables:
- Assemble the Rolls:
- Punch down the risen dough and divide it into 12 equal pieces.
- Roll each piece into a ball, then flatten into a small circle.
- Place a spoonful of filling in the center and gather the edges to seal. Shape into rolls.
- Place 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 a shiny, golden glaze.
- Bake for 18-20 minutes, or until golden brown.
- Remove from the oven and cool slightly before serving.
5 Serving Suggestions
- Serve warm with a side of marinara sauce for dipping.
- Pair with a fresh green salad for a light lunch.
- Accompany with soup for a hearty meal.
- Enjoy as an appetizer at parties or gatherings.
- Add to a lunchbox for a satisfying snack on the go.
Cooking Tips
- Use lukewarm milk to activate the yeast; hot milk may kill the yeast.
- Ensure the filling is cool before stuffing to prevent sogginess.
- Add herbs like oregano or thyme to the dough for extra flavor.
- For a crispy crust, sprinkle sesame or poppy seeds on the rolls before baking.
- Store leftover rolls in an airtight container to retain freshness.
Nutritional Benefits
- Protein: Shredded chicken and cheese provide a good protein boost.
- Vegetables: Carrots and green onions add fiber and vitamins.
- Carbohydrates: Provides energy from the dough.
- Calcium: Cheese and milk are great sources of calcium for strong bones.
Dietary Information
- Vegetarian Option: Replace chicken with sautéed mushrooms or mashed potatoes.
- Gluten-Free Adaptation: Use a gluten-free flour blend for the dough.
- Dairy-Free Adaptation: Use plant-based milk and cheese.
Nutritional Facts (Per Roll)
- Calories: ~180
- Carbohydrates: 22 g
- Protein: 8 g
- Fat: 7 g
- Fiber: 1 g
- Sodium: ~250 mg
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze rolls in a sealed bag for up to 1 month. Reheat in the oven before serving.
Why You’ll Love This Recipe
- Perfectly soft, golden bread rolls with a creamy, flavorful filling.
- Versatile for any occasion—snacks, meals, or parties.
- Easily customizable with your favorite fillings and seasonings.
- A great way to use leftover chicken or veggies.
Conclusion
These Chicken and Cheese Stuffed Bread Rolls are a delightful combination of soft bread and savory filling. Easy to prepare and endlessly versatile, they’re a surefire hit for family meals or gatherings. Whether enjoyed fresh from the oven or reheated, these rolls promise comfort and satisfaction in every bite!
10 Frequently Asked Questions
- Can I make the dough ahead of time?
Yes, refrigerate the dough after the first rise and assemble the rolls the next day. - Can I use store-bought rotisserie chicken?
Absolutely! Shred the chicken and use it as filling. - What cheese works best for this recipe?
Mozzarella melts well, but cheddar or a cheese blend also works. - Can I freeze unbaked rolls?
Yes, freeze after assembling. Bake directly from frozen, adding a few extra minutes to the baking time. - Can I make these vegetarian?
Yes, replace the chicken with mushrooms, spinach, or mashed potatoes. - How do I prevent the rolls from becoming soggy?
Cool the filling before stuffing to avoid excess moisture. - Can I use whole wheat flour?
Yes, but the texture may be denser. Mix with all-purpose flour for better results. - How do I ensure even baking?
Space rolls evenly on the tray and bake on the middle rack. - What other fillings can I use?
Try ground beef, spinach and feta, or leftover curry. - How do I reheat leftovers?
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes for a fresh-out-of-the-oven taste.
Chicken and Cheese Stuffed Bread Rolls
Recipe card for Chicken and Cheese Stuffed Bread Rolls.
Ingredients
Method
Preparation
- For the Dough: Activate the Yeast: Combine 1 tsp instant dry yeast, 1 tbsp sugar, and 125 ml warm milk in a small bowl. Let sit for 5-10 minutes until frothy.
- Prepare the Dough: In a large mixing bowl, combine flour and salt.
- Add yeast mixture, whisked egg (reserving 1 tbsp for glazing), and butter/margarine to the flour.
- Mix until the dough comes together, then knead for 10 minutes until smooth and elastic.
- Cover and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
- For the Filling: Cook the Vegetables: Heat 2 tbsp oil in a skillet over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in grated carrot and green onion; sauté for 2-3 minutes.
- Prepare the Chicken Filling: Stir in 1 tsp flour and cook for 1 minute.
- Gradually add 1 cup milk, stirring continuously until thickened.
- Add shredded chicken, seasonings (salt, pepper, chili flakes, parsley, turmeric), and mix well. Remove from heat and let 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 into a small circle.
- Place a spoonful of filling in the center and gather the edges to seal. Shape into rolls.
- Place 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 a shiny, golden glaze.
- Bake for 18-20 minutes, or until golden brown.
- Remove from the oven and cool slightly before serving.