Potato Rolls with Chicken Recipe

Potato Rolls with Chicken Recipe

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These potato rolls are a delightful combination of soft, slightly sweet potato dough and a savory, well-seasoned chicken filling. Perfect for a snack, appetizer, or light meal.

Ingredients:

For the Potato Dough:

  • 2 medium potatoes (about 300g), peeled and cubed
  • 1/2 cup warm milk
  • 1 packet (7g) active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup melted butter or vegetable oil
  • 3 to 3.5 cups all-purpose flour (plus more for dusting)
  • 1 egg (for egg wash)
  • Sesame seeds (optional, for topping)

For the Chicken Filling:

  • 1 lb (about 450g) boneless, skinless chicken breast, cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup bell pepper (any color), finely chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder (optional)
  • Salt and pepper to taste
  • 1/4 cup chicken broth (or water)
  • 2 tablespoons chopped fresh parsley or cilantro

Instructions:

1. Prepare the Potato Dough:

  • Boil the potatoes until tender. Drain and mash them thoroughly.
  • In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
  • In a large bowl, combine mashed potatoes, foamy yeast mixture, salt, and melted butter/oil.
  • Gradually add the flour, mixing until a soft dough forms.
  • Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Prepare the Chicken Filling:

  • Cook the chicken breast (boil, bake, or pan-fry) until cooked through. Shred it with two forks.
  • Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Add the garlic and bell pepper, and cook for another 2-3 minutes.  
  • Add the shredded chicken, paprika, cumin, chili powder (if using), salt, and pepper. Stir well.
  • Pour in the chicken broth/water and cook for a few minutes until the sauce slightly thickens.
  • Stir in the chopped parsley/cilantro. Remove from heat and let it cool.

3. Assemble the Potato Rolls:

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Once the dough has doubled, punch it down and divide it into equal portions (about 12-15 pieces).
  • Roll each piece into a ball, then flatten it into a circle (about 4 inches in diameter).
  • Place a spoonful of chicken filling in the center of each circle.
  • Fold the dough over the filling and seal the edges tightly, forming a roll or a pocket.
  • Place the rolls seam-down on the prepared baking sheet.
  • Whisk the egg, and brush the top of each roll with the egg wash.
  • Sprinkle sesame seeds on top, if desired.
  • Let the rolls rest for 15-20 minutes before baking.

4. Bake the Potato Rolls:

  • Bake in the preheated oven for 20-25 minutes, or until golden brown.
  • Let them cool slightly before serving.

Tips and Variations:

  • You can add other vegetables to the chicken filling, such as carrots or mushrooms.
  • For a spicier filling, add a pinch of cayenne pepper or hot sauce.
  • You can shape the rolls into different shapes, such as buns or small pies.
  • Ensure that the yeast is active, for proper rising.
  • If the dough is too sticky, add flour a tablespoon at a time.
  • Serve warm with your favorite dipping sauce.

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