Chicken Rolls

Hiroko Liston

Ingredients

  • Bread Dough
  • 1/2 cup Warm Water OR Warm Milk
  • 1-2 teaspoons Dry Yeast *1 teaspoon takes longer time to proof
  • 1 & 3/4 cups Bread Flour *and extra for kneading
  • 1 tablespoon Caster Sugar
  • 1/2 teaspoon Salt
  • 1 Egg *lightly whisked, save 1 tablespoonful for brushing
  • 1 tablespoon Vegetable Oil
  • Mayonnaise OR Caesar Salad Dressing
  • Grated Tasty Cheese (Cheddar Cheese)
  • Chicken Filling
  • 1 teaspoon Oil
  • 1-2 slices (50 g) Bacon *cut into small pieces
  • 1 Celery Stalk *finely chopped
  • 1/2 Onion *finely chopped
  • 150-200 g Chicken Breast Fillet *skinless, cut into 1cm pieces
  • Salt & Pepper

Directions

  • Mix Warm Water (OR Warm Milk) and Yeast and stir, then set aside for 5 minutes.
  • Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the Yeast mixture, Egg (save 1 tablespoonful for brushing) and Oil. Mix well to form a soft dough.
  • Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
  • To make Chicken Filling, heat a small amount of Oil in a frying pan over medium heat, cook Bacon, Onion and Celery. When Onion is transparent, add Chicken. When Chicken is cooked, season with Salt and Pepper.
  • Divide the dough in half. On a lightly floured surface, roll out each portion into 5-6mm thin rectangle. Spread Mayonnaise OR Caesar Salad Dressing and 1/2 Chicken Filling, sprinkle with some Grated Tasty Cheese.
  • Fold in the sides to that melted Cheese won’t come out, and roll up.
  • Place the rolls on a baking tray, sealed side down. Set aside in a warm place for 45 minutes to 1 hour.
  • Preheat oven to 180℃. Gently brush with saved Egg. You may wish to coat with Grated Tasty Cheese. *Note: I coated one roll with Egg and the other with Egg and Cheese.
  • Bake for 20 minutes or until nicely browned and cooked through. *Note: If the top gets too dark, cover with a sheet of foil.
  • *Note: The photo below is the same rolls but coated with grated Parmesan.