Soft, fragrant, and wonderfully juicy, these chicken and cheese rolls are the kind of homestyle bake that wins people over from the very first bite. A golden crust, pillowy crumb, and generous cheesy filling make them ideal for a snack, lunchbox, picnic, or a light supper.
Ingredients
- Milk — 250 ml (1 cup), warm
- Sugar — 1 tbsp
- Active dry yeast — 7 g (2 1/4 tsp)
- Egg — 1
- Salt — 1 tsp
- Butter — 50 g (3 1/2 tbsp), melted
- All-purpose flour — 450 g (3 3/4 cups)
- Chicken breast — 350 g (12 oz), cooked or roasted
- Onion — 1
- Garlic — 2 cloves
- Mozzarella — 200 g (7 oz), grated
- Sour cream — 2 tbsp
- Paprika — 1 tsp
- Ground black pepper — 1/2 tsp
- Fresh herbs — 2 tbsp, chopped
- Egg for brushing — 1
- Milk for brushing — 1 tbsp
- Sesame seeds — 1 tbsp (optional)
Step-by-Step Recipe
- Activate the yeast: dissolve the sugar and yeast in the warm milk and leave for 10 minutes, until foamy.
- Make the dough: add the egg, salt, and melted butter, then gradually add the flour and knead into a soft, elastic dough.
- First rise: place the dough in a lightly oiled bowl, cover, and leave in a warm place for 60–70 minutes.
- Prepare the filling: finely chop the onion and cook until soft; add the minced garlic for 30–60 seconds, then let cool.
- Mix the chicken, onion and garlic, sour cream, paprika, pepper, and chopped herbs; fold in the grated mozzarella.
- Divide the dough into 12 pieces and roll each one into a small round.
- Place a generous spoonful of filling in the center, pinch the edges tightly to seal, and arrange seam-side down on a parchment-lined baking sheet.
- Second rise: cover and leave for 20 minutes. Mix the egg with the milk, brush the rolls, and sprinkle with sesame seeds.
- Bake at 180°C (356°F) for 18–22 minutes, until deeply golden. Transfer to a wire rack and let rest for 10 minutes.
- Serve warm, when the cheese is still deliciously stretchy.
Nutrition per Serving
| Item | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 16 g |
| Fat | 11 g |
| Carbohydrates | 32 g |
| Fiber | 1.5 g |
| Sugars | 3 g |
| Sodium | 520 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Swap the mozzarella for provolone, Monterey Jack, or a mild cheddar — choose a cheese that melts well.
- The filling also works beautifully with cooked turkey or leftover roast chicken.
- For an even juicier filling, add 1–2 tbsp of chicken stock or a little cream cheese.
- To keep the bottoms crisp, bake the rolls on a preheated baking sheet.
- Prefer a little heat? Add a pinch of chili flakes or a touch of hot sauce to the filling.
How to Serve
Serve these rolls warm with a simple salad, a yogurt-based sauce, a bright salsa, or a tomato dip. They’re excellent for picnics and for eating on the go.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 2 days. Reheat for 5–7 minutes in a 160°C (320°F) oven or for 1–2 minutes in the microwave. These rolls freeze well: cool completely, wrap, and freeze for up to 1 month; reheat from frozen in a 170°C (338°F) oven for 10–12 minutes.
Frequently Asked Questions
Can I use store-bought yeast dough or puff pastry?
Yes. Puff pastry will give you a flakier texture, while yeast dough makes the rolls softer and fuller. If using ready-made dough, proofing time is usually shorter, so watch the rise rather than the clock.
What can I use instead of mozzarella to get that stretchy cheese pull?
Provolone, cheddar, or a pizza cheese blend all work well. The key is choosing a cheese that melts smoothly.
Can I make the filling ahead of time?
Yes. Keep the filling covered in the refrigerator for up to 24 hours. Before shaping, stir it well and add a spoonful of sour cream if it needs extra moisture.