Chicken Filling (goes in the bread rolls)
You can make any filling of your choice! This one came with the original recipe.
Ingredients for filling:
1 chicken breast boneless
Ginger and garlic paste
Salt
Oil
¼ cup fine chopped onions
4 tablespoons fine chopped red and green bell peppers
½ teaspoon each of black pepper powder, garlic powder, onion powder, crushed peppers, oregano, and cumin powder
2 tablespoons chili sauce of your choice (I used a mix of Sriracha and Frank’s)
2 tablespoons all purpose flour
1 cup milk
Making the Filling
Boil the chicken breast in 1 teaspoon ginger and garlic paste and ¼ teaspoon salt.
Shred the chicken either by hand or using a mixer. Set aside.
In a cooking pan, add 1 tablespoon oil and ¼ cup fine chopped onions.
Saute onions to soften them for a couple of minutes.
Add shredded chicken, 1 teaspoon ginger and garlic paste, and ½ teaspoon each of black pepper powder, garlic powder, onion powder, crushed peppers, oregano, cumin powder.
Mix well, and cook the chicken for a good half minute.
Add 1 tablespoon Sriracha and 1 tablespoon Frank’s hot sauce (sold at Costco).
Toss in green and red bell peppers 4 tablespoons total
Saute for a good half minute and then add 2 tablespoons all purpose flour and then roast it well for a good minute.
Add 1 cup milk to the filling, mix, and cook until thick and liquid dries.
Ingredients for Chicken and Cheese Bread Rolls
Chicken filling of choice (recipe above)
Shredded cheeses (your choice - I used Mozzarella and Cheddar)
2 cups all purpose flour
Instant yeast 1.5 teaspoon
½ teaspoon salt
1 tablespoon sugar
1 egg (room temperature)
3 tablespoons oil (canola used)
Making Chicken and Cheese Bread Rolls
Sift 2 cups all purpose flour, ½ teaspoon salt, and 1 tablespoon sugar in a mixing bowl. I used the Kitchenaid mixer so my bowl was the mixer’s bowl. Add 1.5 teaspoon instant dry yeast and mix with a spatula.
Add 1 egg and 3 tablespoons oil to the dry ingredients and begin mixing. Add room temperature milk. Ideally, take ½ cup milk and pour in slowly while mixing. You may need less than ½ cup milk. It depends on the all purpose flour at different times. Add 1 tablespoon oil finally and mix at high speed (or faster and thorough, if doing by hand).
The consistency of dough should be like chapati dough.
Grease a glass dish with a few drops of oil and take out dough in it. Turn over once or twice to coat dough with oil. Cover and put in a warm place (a non-use oven, or a cabinet) for 1 hour
After an hour …
Dust surface with flour and dish out the dough.
Make about 10 pieces of the dough. If you want bigger rolls, make 8 pieces.
Roll each piece into a flat, thin oval.
Add chicken filling at one end, add cheese on top of the filling, and fold like a spring roll
Take a baking pan (I used 13” x 9”). Butter it and put parchment paper on. Set the rolls on it with little space to allow them to rise.
Brush the rolls with egg wash (an egg beaten with a tablespoon of water) and sprinkle sesame seeds on the rolls.
Cover with a cling wrap and set aside until oven preheats at 350 F.
Bake for 20 minutes (may take some more time 22 minutes instead). Look out for browning of the rolls. Lift a roll gently and check for browning on the underside. If brown underneath, it’s done
Rotate the baking pan if needed midway, for even color (browning of rolls).
Rub butter on the rolls when out of the oven and set aside, covered with parchment paper for two minutes.
Bake for 20 minutes (may take some more time 22 minutes instead). Look out for browning of the rolls. Lift a roll gently and check for browning on the underside. If brown underneath, it’s done
Rotate the baking pan if needed midway, for even color (browning of rolls).
Rub butter on the rolls when out of the oven and set aside, covered with parchment paper for two minutes.
Enjoy!
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