CHICKEN BREAD ROLLS

Chicken bread rolls are soft bread rolls stuffed with a spicy chicken filling. I got the inspiration to make this from a bakery that was behind my college when I was doing my Engineering. This bakery would make the most delicious buns that were stuffed with aloo( potato) filling. I remember back then the first class would start at 7.30 A.M and I would go to the class without having breakfast most of the days because I literally had no time for it. We would then have a break at 11.30 and I would go with my friends to the bakery and have these delicious aloo buns and that would be our breakfast.

A few days ago I was remembering those days and that’s when I got the idea to make these buns but with some changes. Instead of the aloo filling I will be adding a spicy chicken filling and some cheese because I love cheese!

INGREDIENTS TO MAKE DOUGH

• 2 1/2 cups flour
• 1 sachet instant fast action yeast ( 7 g)
• 2 tsp sugar
• 1 tsp salt
• 1/4 cup oil or softened butter
• 2/3 cup warm milk ( 1/2 cup + 2 tbsp + 2 tsp)
• 1/4 cup yogurt

INGREDIENTS TO MAKE CHICKEN FILLING

• 500g boneless chicken (cut into small bite size pieces)
• salt
• 1 Small chopped onion
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp ginger garlic paste
• 3 tsp tomato paste
• 2 tsp oil

OTHER INGREDIENTS

• Cheese ( mozzarella or cheddar)
• Egg wash
• Sesame seeds
• Garlic butter mixture

PREPARING THE DOUGH

In a bowl add 2 and 1/2 cups of flour, instant fast action yeast, salt, sugar, milk, oil and yogurt. Mix and knead well until you have smooth dough. The process of kneading will take 8-10 minutes until you achieve a smooth dough. Cover the dough with a damp kitchen towel and let it rest in a warm place for 60-90 minutes or until it doubles in size. ( NOTE : If using active dry yeast it needs to be dissolved in water before use to activate the yeast).

PREPARING THE CHICKEN FILLING

While the dough is resting we will prepare our chicken filling. Heat 2 -3 tsp oil in a pan. Sauté onions and ginger garlic paste. Add the chicken and all of the spices ( coriander powder, cumin powder, turmeric, red chilli powder and salt). Add tomato paste, mix well and cook until the chicken is tender. If needed add a dash of water, once cooked keep that aside and allow it to cool completely.

STUFFING AND MAKING ROLLS

By now your dough should have doubled in size, place it on a clean working space and divide the dough into 9 to 12 equal sized balls. Take one dough ball and flatten it with the help of a rolling pin. Add 2 spoons of the chicken filling (do not add too much of filling) and then add some cheese on top of the chicken filling. Bring together all of the edges towards the centre and pinch together. Now roll the buns in between your palms until they form a ball and all the edges are now smooth. Make rest of the chicken buns in the same way.

BAKING THE CHICKEN BREAD ROLLS

Place a parchment paper in a baking tray and place the prepared chicken bread rolls. Now let that rest for another 30 minutes for the second rise. Meanwhile pre-heat the oven at 175 Degree Celsius, you should be doing this in the last 15 to 20 minutes. Once the dough balls have risen in size, brush them with egg wash. Sprinkle some sesame seeds on top and bake in the oven at 175 Degree Celsius until they are beautifully golden. This will take 20 to 25 minutes, however every oven behaves differently so keep an eye on it. Once they are out from the oven brush them with some garlic butter and enjoy!

MORE RAMADAN RECIPES :

WATERMELON LEMONADE

CREAMY FRUIT CHAAT

CHICKEN CHEESE SPRING ROLLS

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Print Recipe

CHICKEN CHEESE BUNS

Appetizer

Serves: 6

Prep Time: 1 hour 30 minutes – Cooking Time: 25 minutes – Total Time: 2 hours

Chicken cheese buns are soft bread rolls stuffed with a spicy chicken filling. I got the inspiration to make this from a bakery that was behind my college when I was doing my Engineering. This bakery would make the most delicious buns that were stuffed with aloo( potato) filling. I remember back then the first class would start at 7.30 A.M and I would go to the class without having breakfast most of the days because I literally had no time for it. We would then have a break at 11.30 and I would go with my friends to the bakery and have these delicious aloo buns and that would be our breakfast. A few days ago I was remembering those days and that's when I got the idea to make these buns but with some changes. Instead of the aloo filling I will be adding a spicy chicken filling and some cheese because I love cheese!

Ingredients

• Ingredients to make dough
• 2 1/2 cups flour
• 1 sachet instant fast action yeast ( 7 g)
• 2 tsp sugar
• 1 tsp salt
• 1/4 cup oil
• 2/3 cup warm milk
• 1/4 cup yogurt
• Ingredients to make chicken filling
• 500g boneless chicken (cut into small bite size pieces)
• salt
• 1 Small chopped onion
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp ginger garlic paste
• 3 tsp tomato paste
• 2 tsp oil
• Other Ingredients
• Cheese cubes ( mozzarella or cheddar)
• Egg wash
• Sesame seeds
• Garlic butter mixture

Instructions

1

In a bowl add 2 and 1/2 cups of flour, instant fast action yeast, salt, sugar, milk, oil and yogurt. Mix and knead well until you have smooth dough. The process of kneading will take 8-10 minutes, until you achieve a smooth dough. Cover the dough with a damp kitchen towel and let it rest in a warm place for 60-90 minutes or until it doubles in size. ( If using active dry yeast it needs to be dissolved in water before use to activate the yeast).

2

While the dough is resting we will prepare our chicken filling. Heat 2 -3 tsp oil in a pan. Sauté onions and ginger garlic paste. Add the chicken and all of the spices ( coriander powder, cumin powder, turmeric, red chilli powder and salt). Add tomato paste, mix well and cook until the chicken is tender. Keep it aside and let it cool completely.

3

Once the dough has doubled in size, divide the dough into 9 to 12 equal sized balls. Take one dough ball and flatten it with the help of a rolling pin. Add 2 tablespoons of the chicken filling and then add some cheese on top of the chicken filling. Bring together all of the edges towards the centre and pinch together. Now roll the buns in between your palms until they form a ball and all the edges are now smooth. Make rest of the chicken buns in the same way.

4

Place a parchment paper on the baking tray and place prepared buns. Make sure they are not too close and there is some space between them. Now let that rest for another 30 minutes for the second rise.At this point the buns should be touching each other. Meanwhile pre-heat the oven at 175 Degree Celsius , you should be doing this in the final 15 minutes.

5

Once the dough balls have risen in size, brush them with egg wash. Sprinkle some sesame seeds on top and bake in the oven at 175 Degree Celsius until they are beautifully golden. This will take 20 to 25 minutes.

6

Once the chicken buns are out from the oven brush them with some garlic butter and enjoy!

Notes

1. Make egg wash by mixing one egg and 1 tsp milk 2. Make garlic butter by mixing together melted butter and garlic powder. Add some chopped coriander leaves and mix. Use it to brush the buns.