Chicken potato rolls

Here’s a simple and tasty Chicken Potato Rolls 🥔🍗 recipe—soft, savory rolls with a hearty chicken and potato filling:

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Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• ½ tsp salt
• ¾ cup warm milk
• 2 tbsp melted butter
• 1 egg

For the Filling

• 1 cup cooked chicken (shredded or diced)
• 1 cup boiled potatoes (mashed or diced)
• 1 small onion (finely chopped)
• 1 clove garlic (minced)
• 2 tbsp butter or oil
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp paprika (optional)
• ½ cup shredded cheese (optional)

For Brushing

• 1 egg (beaten) for golden top

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Instructions

1. Prepare the Dough
   • In a bowl, combine yeast, warm milk, and sugar. Let sit 5–10 minutes until foamy.
   • Add flour, salt, melted butter, and egg. Knead until smooth and elastic.
   • Cover and let rise for 1–2 hours until doubled in size.
2. Prepare the Filling
   • Heat butter or oil in a pan. Sauté onion and garlic until soft and fragrant.
   • Add chicken, boiled potatoes, salt, pepper, and paprika. Mix well.
   • Remove from heat and let cool slightly. Add shredded cheese if using.
3. Assemble the Rolls
   • Preheat oven to 180 °C (350 °F).
   • Divide dough into portions and roll into small rectangles.
   • Place a spoonful of filling in the center, fold and seal the edges to form rolls.
4. Bake
   • Place rolls on a parchment-lined baking tray. Brush with beaten egg.
   • Bake for 20–25 minutes until golden brown.
5. Serve
   • Serve warm as a snack or with ketchup, mayonnaise, or your favorite dip.

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✅ Tips:

• Ensure filling is cool before rolling to prevent dough from becoming soggy.
• Add herbs like parsley, thyme, or chives for extra flavor.
• You can freeze unbaked rolls and bake them later for convenience.

I can also give a cheese-stuffed, restaurant-style version with soft buttery dough and creamy filling if you want. Do you want me to share that?