Description
These Chicken and Cheese Stuffed Bread Rolls combine tender, flavorful chicken thighs with a creamy cheese mixture, all wrapped in soft homemade dough. Perfectly seasoned and baked to golden perfection, these rolls make a delightful snack or meal option.
Ingredients
Scale
For the Dough:
- 300 g flour
- 5 g salt
- 1 g Italian seasoning
- 5 g instant yeast
- 20 ml sunflower oil
- 10 g honey
- 150 ml lukewarm water
For the Chicken Mixture:
- 25 g butter
- 20 ml olive oil
- 400 g boneless, skinless chicken thighs
- 150 g chopped yellow onion
- 2 g cayenne powder
- 2 g garlic powder
- 2 g onion powder
- 1.5 g black pepper powder
- 7 g chicken stock cube (crumbled)
- 75 ml heavy cream
- 250 g cheese mix (shredded)
- 1 g Italian seasoning
For the Extra:
- Herb cream cheese (for brushing)
- Grated cheese (for topping)
- Italian seasoning (for topping)
Instructions
- Prepare the Dough: Place the flour, salt, Italian seasoning, yeast, sunflower oil, and honey into a deep bowl. Mix thoroughly and knead the dough for 10 to 12 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
- Cook the Chicken Mixture: In a frying pan over medium heat, melt the butter and add olive oil. Sauté the chopped yellow onion for 4 to 5 minutes until softened. Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper, stirring to combine. Crumble the chicken stock cube over the mixture and cook for 5 to 7 minutes until the chicken is cooked through.
- Add the Cream and Cheese: Pour the heavy cream into the pan and raise the heat to let it simmer until the sauce thickens. Stir in the shredded cheese mix and Italian seasoning, allowing the cheese to melt over low heat. Remove from heat and let the mixture cool completely.
- Shape the Dough: Deflate the risen dough and divide it into 6 equal portions, each weighing about 80 g. Shape each portion into a smooth ball.
- Roll the Dough: Roll out each dough ball into a rectangular shape. Place a strip of the cooled chicken mixture down the center of each rectangle. Fold the top and bottom edges of the dough over the filling, then fold one side over and roll tightly to seal the edges and encase the filling completely.
- Prepare for Baking: Arrange the stuffed rolls on a baking sheet lined with parchment paper. Brush the tops with herb cream cheese and sprinkle generously with grated cheese and Italian seasoning. Allow the rolls to rise for 30 minutes or until they have doubled in size.
- Bake: Preheat the oven to 220°C (428°F). Bake the rolls for 12 to 18 minutes until they turn golden brown and cooked through. Remove from oven and cool slightly before serving.
Notes
- Ensure the chicken mixture is cooled before filling the dough to prevent it from becoming soggy.
- You can substitute chicken thighs with chicken breast if preferred, but thighs provide juicier results.
- Feel free to use your favorite cheese blend for the filling and topping to customize the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- The dough can be prepared a day in advance and refrigerated to save time on baking day.
