About This RecipeThis recipe details the preparation of a dish combining soft potato-based dough with a cooked chicken filling. The process involves making the dough, preparing the filling, assembling the rolls, and baking them.Why You’ll Love This RecipeThe potato in the dough contributes to a soft and tender texture in the finished rolls. The combination of bread and chicken creates a substantive dish. The method is a straightforward baking procedure.IngredientsFor the Potato Dough:1 cup mashed potato, cooled3 ½ to 4 cups all-purpose flour1 cup warm milk2 ¼ teaspoons instant yeast¼ cup granulated sugar1 large egg¼ cup unsalted butter, softened1 teaspoon saltFor the Chicken Filling:2 cups cooked chicken, shredded or diced1 tablespoon vegetable oil½ cup onion, finely diced1 teaspoon garlic, mincedSalt to tasteBlack pepper to tasteOptional herbs or spicesFor the Egg Wash (Optional):1 egg1 tablespoon milk or waterStep by Step InstructionsIn the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.Add the cooled mashed potato, egg, softened butter, and salt to the yeast mixture. Mix until combined.Gradually add 3 ½ cups of flour, mixing with a dough hook on low speed until a dough forms. Add more flour if the dough is too sticky. Knead for 5-7 minutes until the dough is smooth and elastic.Place the dough in a greased bowl, turn to coat, and cover with a clean cloth. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.While the dough rises, prepare the filling. Heat oil in a skillet over medium heat. Sauté the onion until translucent. Add garlic and cook for another minute.Add the cooked chicken to the skillet. Season with salt, pepper, and any optional herbs. Stir to combine and cook until heated through. Remove from heat and let it cool.Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into equal-sized pieces, approximately 12-16.Roll each piece of dough into a ball. Using a rolling pin, flatten each ball into a circle.Place a spoonful of the cooled chicken filling in the center of each dough circle.Gather the edges of the dough over the filling and pinch them together to seal, forming a ball. Place the rolls seam-side down on a parchment-lined baking sheet.Cover the rolls with a cloth and let them rise for 30-45 minutes until puffy.Preheat the oven to 375°F (190°C). If using, whisk together the egg and milk for the egg wash and brush it gently over the tops of the rolls.Bake for 18-22 minutes, or until the rolls are golden brown.Remove from the oven and transfer to a wire rack to cool slightly before serving.FAQCan I use instant mashed potato?Yes, instant mashed potato prepared according to package directions can be used. Ensure it is cooled to room temperature.Can I make the dough ahead of time?The dough can be prepared and placed in a greased bowl, covered with plastic wrap, and refrigerated overnight for a slow rise. Allow it to come to room temperature before shaping.What kind of cooked chicken is best?Any plain, pre-cooked chicken can be used, such as boiled, roasted, or rotisserie chicken.You Must KnowThe mashed potato must be cooled to room temperature before adding it to the yeast mixture. Warm potato can negatively affect the yeast activity. The chicken filling must also be completely cooled before assembling the rolls to prevent the dough from becoming greasy and difficult to handle.Storage TipsBaked potato rolls with chicken should be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in an oven or toaster oven. For longer storage, the baked and cooled rolls can be frozen in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and reheat before serving.
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