These soft and fluffy potato rolls are filled with savory seasoned chicken, making them a delicious and satisfying meal. Perfect for lunch, dinner, or even as a snack!
Ingredients:
For the Potato Rolls Dough:
1 cup mashed potatoes (cooled)
3 ½ cups all-purpose flour (plus extra for dusting)
1 packet (2 ¼ tsp) active dry yeast
¼ cup warm milk
¼ cup sugar
1 tsp salt
¼ cup unsalted butter (melted)
1 egg
½ cup warm water (as needed)
For the Chicken Filling:
2 cups cooked chicken (shredded or finely chopped)
1 small onion (finely diced)
2 cloves garlic (minced)
1 tbsp oil
½ tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme
2 tbsp mayonnaise or sour cream (optional)
¼ cup chopped parsley or cilantro
For Egg Wash (Optional):
1 egg (beaten with 1 tbsp milk)
Instructions:
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1. Prepare the Dough:
Activate the yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Mix ingredients: In a large bowl, combine mashed potatoes, flour, salt, melted butter, and egg. Pour in the yeast mixture and mix well.
Knead the dough: Gradually add warm water as needed and knead for 8-10 minutes until smooth and elastic.
Let it rise: Cover the dough with a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Chicken Filling:
Sauté onions & garlic: Heat oil in a pan over medium heat. Add onions and garlic, sauté until soft.
Season chicken: Add shredded chicken, salt, pepper, paprika, and thyme. Cook for 3-4 minutes.
Add moisture: Stir in mayonnaise/sour cream (if using) and parsley. Remove from heat and let it cool.
3. Assemble the Rolls:
Divide dough: Punch down the risen dough and divide it into 12-14 equal pieces.
Shape rolls: Roll each piece into a ball, then flatten into a small disc.
Add filling: Place 1-2 tbsp of chicken filling in the center, then seal the edges and reshape into a ball.
Second rise: Place rolls on a baking tray lined with parchment paper. Cover and let them rise for another 30 minutes.
4. Bake the Rolls:
