Chicken Chesse Dinner Rolls
A chicken cheese dinner roll typically involves a savory filling of cooked chicken and cheese, encased in a soft, fluffy dough. The chicken can be seasoned and cooked in various ways—grilled, baked, or even shredded from a roasted chicken. Cheese options are versatile, ranging from cheddar and mozzarella to more sophisticated choices like gouda or brie, depending on the desired flavor profile. The idea of rolling a filling inside dough can be traced back to numerous cultures, such as the French with their roulades and the Swiss with their cordon bleu. The chicken cheese dinner roll seems to be an evolution of these techniques, combining the American penchant for convenience foods like the dinner roll with the comforting flavors of chicken and cheese.
Equipment
- Electric oven
Ingredients
For Bread
- half cup warm milk (110°F/45°C)
- 1 tbsp suger
- 3 tbsp melted butter
- 1 egg
- half tbsp yeast
- 2 cup all purpose flour
For Stuffing
- 3 tbsp cooking oil
- 1 cup onions sliced
- 1.5 tbsp garlic paste
- 1.54 tbsp ginger paste
- 2 tbsp water
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilly powder
- 1/2 tsp roasted cumin powder
- 2 cup chicken mince
- 3 tbsp tomato ketchup
- chesse (mozzarella or chedder)
- salt
For Brushing
- egg
- sesame
- herb
Instructions
Actived The Yeast
- In a small bowl, combine warm milk, yeast, sugar, and salt. Stir gently and let it sit for 10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Dough Preparation:
- In a large mixing bowl, combine the flour and the activated yeast mixture.
- Add the melted butter to the flour mixture.
- Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a wet kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Filling Preparation:
- In a pan, add cooking oil, then add onions. When the color of the onions turns brown, add ginger and garlic paste and fry it. Add 2 tablespoons of water, then add roasted cumin powder, turmeric powder, coriander powder, red chili powder, tomato ketchup, and salt. Cook and mix it for 5-7 minutes.
- Now add boneless small pieces of chicken and cook on medium-high heat for 8-10 minutes, uncovered.
Assembly The Rolls:
- Preheat the oven to 375°F (190°C).
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a flat rectangle, about 1/4-inch thick.
- Spread the chicken and cheese mixture evenly over the dough.
- Starting from one of the long edges, roll the dough tightly into a log.
- Cut the log into individual rolls, about 1-inch thick each.
Baking
- Place the rolls on a greased or parchment-lined baking sheet.
- Brush the tops with melted butter or an egg wash for a golden finish. Garnish with sesame seeds and herbs.
- Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
