Here’s a simple and tasty Chicken Potato Rolls 🥔🍗 recipe—soft, savory rolls with a hearty chicken and potato filling:
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
Instructions
- 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.
- 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.
- 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.
- Bake
- Place rolls on a parchment-lined baking tray. Brush with beaten egg.
- Bake for 20–25 minutes until golden brown.
- Serve
- Serve warm as a snack or with ketchup, mayonnaise, or your favorite dip.
✅ 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?
