INGREDIENTS FOR DOUGH
- ½ cup warm milk
- 1 tbsp caster sugar
- 1½ tsp instant yeast
- 1 egg, whisked (reserve some for glazing)
- 2 cups maida (all-purpose flour)
- ½ tsp salt
- 3 tbsp oil
INSTRUCTIONS
- In a bowl, combine the warm milk, caster sugar, yeast, and 2 tbsp oil.
- Add the whisked egg and maida.
- Whisk well for 4–5 minutes until a sticky dough forms.
- Transfer the dough to a clean work surface.
- Add the remaining oil and knead the dough well for 6–7 minutes until smooth.
- Grease the dough with oil and let it proof for about 1 hour or until doubled in size.
INGREDIENTS FOR CHICKEN FILLING
- 2 tbsp butter
- 2–3 tbsp sliced onion
- 2 tbsp chopped garlic
- 2 tbsp maida
- ⅓ cup milk
- 1 chicken cube
- ½ tsp black pepper powder
- ½ tsp salt
- ½ tsp red chilli powder
- 1 tsp chilli flakes
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cumin powder
- ½ tsp mixed herbs
- 1 tbsp ketchup
- 1 tbsp hot sauce
- 400 gms boiled chicken, shredded
- 2–3 tbsp boiled corn
- 1–2 tbsp coloured capsicum (optional), sliced
- 2 tbsp chopped coriander leaves
- Mozzarella cheese
- White and black sesame seeds
- Egg wash
- Butter
INSTRUCTIONS
- Heat the butter with a little oil.
- Add the onion, garlic and capsicum and sauté for 1 minute.
- Add the shredded chicken, black pepper, chicken cube, salt, chilli flakes, mixed herbs and cumin powder.
- Add the ketchup and hot sauce.
- Sauté well.
- Add the maida and cook for 1–2 minutes.
- Add the milk and stir continuously until the filling thickens.
- Add the chopped coriander leaves.
- Mix well and let the filling cool completely.
LET’S MAKE THE ROLLS
- Knead the proofed dough again until smooth.
- Divide it into 8–10 equal portions.
- Roll each portion into a ball and flatten it with a rolling pin.
- Add the prepared chicken filling in the center.
- Top with mozzarella cheese.
- Fold the sides inward, roll tightly and seal the ends.
- Repeat the same process for all 8 rolls.
- Grease a baking pan with butter.
- Arrange the rolls, cover and proof for another 20–25 minutes.
- Brush with egg wash and sprinkle with white and black sesame seeds.
- Bake in a preheated oven at 170°C for 22–25 minutes.
- Remove from the oven and brush the tops with herb butter (butter, garlic powder and mixed herbs).
- Let the rolls rest for 10 minutes before serving.
- Your delicious homemade Chicken Cheese Rolls are ready!
