This post is so opposite of yesterday’s post that was all about great cold meals for hot days. What can I say…we had a rainy day that meant we needed to have the air on. It also meant we were inside for most of that day. I just don’t mind having the oven on and eating a nice hot dinner on a day like that, even if it is 90 degrees outside.
I’ve been trying to come up with a few quick lunch ideas to have on hand for when the kids start back to school. I was loving the idea of a stuffed roll that could be filled with all kinds of different fillings. However, I wanted to find the perfect dough recipe before I really started experimenting with fillings. To me, the filling is the easy part. It’s that dough that’s most important.
So I was shocked when my first attempt turned out to be just the dough I was looking for. It holds together well, bakes up light and fluffy, and has a great flavor. That’s all I needed to know to start experimenting. I can’t wait to fill these rolls with all kinds of different things and pack my freezer full of them!
For my first attempt, I decided to go with a filling that is just a bit different (thicker) than one of our all-time favorite dinners – Curry Chicken and Broccoli Casserole. That way, I knew at least the filling would be a hit even if the roll itself didn’t meet our standards.
Since the rolls turned out great, the combination of the flavors were a huge hit! We all loved these. The kids thought it was great fun to hold their dinner in their hands too.
Chicken & Broccoli Rolls
For the roll dough:
- 1 T. (or 1 packet) yeast
- 1 c. warm water, divided
- 1 t. sugar
- 1/4 c. melted butter, cooled to room temperature
- 2 1/2 – 3 c. flour
- 1 1/2 t. salt
1. In a mixing bowl, dissolve the yeast in 1/4 warm water. Stir in the sugar and let sit to proof for 5 minutes. Pour in the melted and cooled butter and the remaining warm water.
2. Add 2 c. flour and the salt. Mix for two minutes. Work in as much remaining flour as needed to make a dough that is smooth but not sticky. Knead on a floured surface or continue beating for about 10 minutes. Add a bit more flour if the dough starts to get sticky while kneading.
3. Place dough in a lightly oiled bowl and cover. Let rise for 1 hour. Punch down dough, cover and let rise for at least another 30 minutes.
For the Chicken & Broccoli Filling:
- 3 T. butter
- 3 T. flour
- 1 c. milk
- 1 c. shredded cheddar cheese
- 1/2 c. mayonnaise
- 2 t. curry powder, more or less to taste
- 1 t. salt
- 1/2 t. black pepper
- 1/2 lb. cooked chicken, cubed or shredded
- 2 1/2 c. frozen chopped broccoli
1. Melt butter in a saucepan. Stir in flour and cook for 2 minutes. Add milk and bring to a slow boil, stirring frequently. Let slowly boil until thickened to about a canned cream-of soup consistency.
2. Remove from heat and stir in cheese until melted. Stir in remaining ingredients one at a time in order listed until well combined.
- 1 egg white, slightly beaten, optional
1. Divide the dough into 12 equally sized balls. Roll each ball on a floured surface into a circle. Place about a 1/4 cup chicken and broccoli filling in the center.
2. Bring the sides up and pinch together tightly to form one seal along the top. Tuck that seam under itself and turn over. Shape into a rounded roll shape and place on a baking sheet. Repeat until done. If desired, lightly brush the rolls with egg white.
3. Bake rolls at 375 degrees for about 15-20 minutes, until lightly golden brown and hollow sounding when tapped.
And be sure to stop by Designs By Gollum for Foodie Friday.