About This Recipe

Potato rolls with chicken are soft bread rolls filled with seasoned shredded chicken. The dough incorporates mashed potatoes, yielding a tender texture. This recipe provides a complete meal in handheld form.

Why You’ll Love This Recipe

• Soft potato dough creates a pillowy texture
• Versatile filling adaptable to available ingredients
• Portable format suitable for meals on-the-go
• Makes efficient use of leftover cooked chicken
• Freezer-friendly for make-ahead convenience

Ingredients

For Potato Rolls:

• 300g all-purpose flour
• 150g mashed potatoes (cooled)
• 150ml warm milk
• 7g active dry yeast
• 1 large egg
• 2 tbsp granulated sugar
• 1 tsp salt
• 3 tbsp unsalted butter (softened)

For Chicken Filling:

• 400g cooked chicken (shredded)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tbsp vegetable oil
• Salt and black pepper to taste
• 1 tsp paprika
• 2 tbsp chicken broth or water

Step by Step Instructions

1. Prepare dough: Dissolve yeast and sugar in warm milk. Let stand until foamy (5 minutes). Mix flour, mashed potatoes, salt, egg, yeast mixture, and butter. Knead 8-10 minutes until smooth. Place in greased bowl, cover, and rise until doubled (1-1.5 hours).
2. Make filling: Sauté onions in oil until translucent. Add garlic and paprika; cook 30 seconds. Stir in shredded chicken and broth. Season with salt and pepper. Cook 3-4 minutes. Cool completely.
3. Assemble rolls: Punch down dough. Divide into 12 equal pieces. Roll each into a 4-inch circle. Place 2 tbsp chicken filling in center. Pinch edges to seal tightly.
4. Final proof: Arrange sealed rolls seam-side down on parchment-lined baking sheet. Cover lightly; rest 30 minutes until puffed.
5. Bake: Preheat oven to 190°C (375°F). Brush rolls with egg wash (1 egg beaten with 1 tbsp water). Bake 20-25 minutes until golden brown.
6. Cool: Transfer to wire rack. Cool 10 minutes before serving.

FAQ

Can I use instant mashed potatoes?Yes, reconstitute according to package instructions before cooling and adding to dough.What chicken works best?Use poached, roasted, or rotisserie chicken. Ensure meat is fully cooked before filling.Why did my rolls split during baking?Overfilling or insufficient sealing causes splitting. Leave 1/2-inch dough border when filling.Can I make the dough ahead?Refrigerate dough after first rise for up to 24 hours. Bring to room temperature before shaping.

You Must Know

• Mashed potatoes must be cooled to room temperature to prevent killing yeast
• Filling must be completely cool before assembling to prevent dough degradation
• Seal edges thoroughly with water or egg wash if dough isn’t sticking
• Internal temperature of baked rolls should reach 88°C (190°F)

Storage TipsRoom temperature: Store in airtight container up to 2 days

Refrigeration: Keep up to 4 days. Reheat in oven before serving

Freezing: Freeze unbaked assembled rolls on tray before transferring to freezer bags. Bake directly from frozen, adding 5-7 minutes to cooking time

Reheating: Use oven or toaster oven at 175°C (350°F) for 8-10 minutes to restore crispness