Creamy Chicken Stuffed Bread Rolls
Soft and fluffy homemade bread rolls filled with creamy chicken, vegetables, and cheese, baked until golden brown. Perfect for dinner, gatherings, or lunchboxes.
Equipment
- Mixing Bowl
- Skillet
- Baking tray
- Pastry brush
- Oven
Ingredients
For the Dough
- 300 g all-purpose flour (2½ cups)
- 200 ml warm water (1 cup)
- 30 ml vegetable oil (3 tablespoons)
- 10 g sugar (1 teaspoon)
- 6 g salt (½ teaspoon)
- 5 g dry yeast (1 teaspoon)
For the Filling
- 500 g chicken breast, diced
- 1 medium onion, chopped
- 3 green bell peppers, chopped
- 1 red bell pepper, chopped
- 200 ml heavy cream (or vegetarian cream)
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- Red pepper flakes (to taste)
- Salt (to taste) (to taste)
- 1–2 tablespoons olive oil
For Topping
- Grated cheese (mozzarella or cheddar)
- 1 egg yolk (for brushing)
Instructions
Prepare the Dough
- In a bowl, mix warm water, sugar, and dry yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, and vegetable oil.
- Knead until a soft, medium-consistency dough forms.
- Cover and let rise in a warm place until doubled in size (about 1 hour).
Prepare the Filling
- Heat olive oil in a pan over high heat.
- Add diced chicken and cook until lightly golden.
- Add chopped onion and bell peppers. Sauté briefly.
- Reduce heat and add cream and spices.
- Simmer for a few minutes until slightly thickened. Adjust salt to taste.
Shape & Bake
- Preheat oven to 200°C (392°F).
- Punch down the dough and divide into 8 equal pieces.
- Shape into rounds and place on a lined baking tray.
- Add chicken filling on top.
- Sprinkle grated cheese.
- Brush edges with egg yolk.
- Bake for 18–25 minutes or until golden brown.
Notes
- If the dough feels too soft, add flour gradually.
- Make sure the water is warm, not hot, to properly activate yeast.
- You can substitute chicken with mushrooms for a vegetarian version.
- Store leftovers in an airtight container for up to 3 days.