Ohh yes — Chicken Potato Rolls 🥔🍗✨ — soft, fluffy rolls stuffed with savory chicken and potatoes. Comfort food at its finest, perfect for dinner or a hearty snack.
Ingredients (makes 8–10 rolls)
For the dough:
- 2 cups all-purpose flour
- 1 tsp sugar
- ½ tsp salt
- 1 tsp instant yeast
- ¾ cup warm milk
- 2 tbsp butter, softened
For the filling:
- 1 cup cooked chicken, shredded or chopped
- 1 cup mashed potatoes (plain or lightly seasoned)
- ½ small onion, finely chopped
- 1–2 tbsp butter
- Salt & pepper, to taste
- Optional: shredded cheese, herbs like parsley or thyme
For brushing:
- 1 egg, beaten (or milk)
Instructions
- Make the dough
- In a bowl, combine flour, sugar, salt, and yeast.
- Add warm milk and softened butter, knead until smooth (~8–10 min).
- Cover and let rise 1–1.5 hours, until doubled in size.
- Prepare the filling
- In a skillet, sauté onions in butter until soft.
- Mix with mashed potatoes and shredded chicken.
- Season with salt, pepper, and optional herbs/cheese.
- Shape the rolls
- Punch down dough and divide into 8–10 pieces.
- Flatten each piece into a small circle.
- Spoon filling in the center and fold dough over, pinching edges to seal.
- Bake
- Place rolls seam-side down on a greased baking sheet.
- Brush tops with beaten egg or milk.
- Let rise 15–20 minutes.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
- Serve warm
- Perfect with a dipping sauce, gravy, or just as-is.
Tips & Variations
- Cheesy rolls: mix shredded cheddar or mozzarella into the filling.
- Spicy twist: add paprika or a dash of chili powder to the filling.
- Herb buttery finish: brush baked rolls with garlic herb butter.
- Meal prep: rolls freeze well before baking—just thaw and bake when needed.
If you want, I can also give a quick shortcut version using pre-made biscuit dough that still tastes homemade. Do you want that one?
