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
Ingredients
For the roll dough:
- 1 tbsp (or 1 packet) yeast
- 1 cup warm water, divided
- 1 tsp sugar
- 1/4 cup melted butter, cooled to room temperature
- 2 1/2 – 3 cup flour
- 1 1/2 tsp salt
For the Chicken & Broccoli Filling:
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 tsp curry powder, more or less to taste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 lb cooked chicken, cubed or shredded
- 2 1/2 cup frozen chopped broccoli
To assemble
- 1 egg white, slightly beaten, optional
Instructions
For the roll dough:
- 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.
- 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.
- 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:
- 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.
- Remove from heat and stir in cheese until melted. Stir in remaining ingredients one at a time in order listed until well combined.
- To Assemble:
- 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.
- 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.
- Bake rolls at 375 degrees for about 15-20 minutes, until lightly golden brown and hollow sounding when tapped.
Notes
For a similar idea with a different filling and the convenience of frozen bread dough bought at the store, check out these great Ham & Potato Pockets from my friend Tricia at Once A Month Mom.
And be sure to stop by Designs By Gollum for Foodie Friday.
