Introduction
Potato Rolls with Chicken are a comforting, satisfying dish that combines soft, fluffy potato-enriched bread with a savory, seasoned chicken filling. These rolls are great as snacks, for lunchboxes, or as a main course when paired with soup or salad. They’re hearty, portable, and loved by all ages.
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Origin and Cultural Significance
The idea of using potato in bread has roots in European baking traditions, particularly in Ireland and Germany, where mashed potatoes were added to dough for softness and moisture. Stuffed breads, meanwhile, are a global phenomenon—from Russian pirozhki to Indian stuffed parathas. This fusion—fluffy potato rolls filled with spiced chicken—reflects modern global cuisine, blending rustic tradition with contemporary versatility.
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Ingredients Quantity
(Makes about 10–12 rolls)
For the Dough:
2 ½ cups (300g) all-purpose flour
1 cup (250g) mashed potatoes (plain, no milk or butter)
1 egg
¼ cup (60ml) warm milk
2 tbsp (30g) unsalted butter, softened
2 tbsp sugar
1 tsp salt
2 ¼ tsp (1 packet) active dry yeast
For the Chicken Filling:
1 ½ cups (200g) cooked shredded or chopped chicken
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp oil
½ tsp paprika
½ tsp cumin or curry powder (optional)
Salt and pepper to taste
2 tbsp chopped parsley or cilantro
Optional: 2 tbsp cream cheese or grated cheese for creaminess
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Optional Additions
Add chili flakes or jalapeños for heat
Use spinach, corn, or peas with chicken for texture and color
Swap chicken for mushrooms or paneer for a vegetarian version
Sprinkle sesame seeds or grated cheese on top of rolls before baking
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Tips for Success
Use room-temperature mashed potatoes—too cold and it slows rising
Knead dough until smooth and elastic for fluffy rolls
Let the dough rise in a warm, draft-free place
Don’t overfill the rolls—seal edges well to prevent leakage
Brush with egg wash for a golden, shiny crust
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Instructions
1. Make the Dough:
Dissolve yeast in warm milk with sugar. Let sit 5–10 minutes until foamy. Mix flour, mashed potatoes, salt, and butter in a bowl. Add egg and yeast mixture. Knead until smooth (8–10 minutes). Cover and let rise 1 hour.
2. Prepare Filling:
In a skillet, heat oil. Sauté onion and garlic until soft. Add chicken, spices, salt, pepper, and herbs. Stir in cream cheese if using. Let cool.
3. Assemble Rolls:
Punch down dough. Divide into 10–12 balls. Flatten each, place 1–2 tbsp filling in the center, then pinch closed and shape into a ball.
4. Second Rise:
Place rolls on a lined baking tray. Cover and let rise 20–30 minutes. Preheat oven to 375°F (190°C).
5. Bake:
Brush rolls with beaten egg. Bake 18–22 minutes until golden. Cool slightly before serving.
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Description
These rolls feature a golden, pillowy potato dough encasing a moist, flavorful chicken filling. They’re soft inside, lightly crisp outside, and bursting with savory richness—a balanced bite of bread and protein in every mouthful.
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Nutritional Information (Per roll, approximate)
Calories: 220
Protein: 11g
Carbohydrates: 26g
Fat: 8g
Saturated Fat: 2.5g
Fiber: 1g
Sodium: 280mg
(Varies based on filling and dough adjustments.)
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Conclusion and Recommendation
Potato Rolls with Chicken are a nourishing, delicious solution for busy weeknights, school lunches, or special occasions. They freeze well, reheat beautifully, and can be adapted to suit any flavor profile or dietary preference. With their tender dough and savory center, they’re sure to become a household favorite.
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Embracing Healthful Indulgence
For a lighter version, use whole wheat flour for part of the dough, or reduce butter and sugar slightly. Lean chicken breast, veggies, or low-fat cheese keep the filling nutritious. Baked, not fried, these rolls offer wholesome satisfaction that blends health and indulgence seamlessly—perfect for mindful eating that doesn’t sacrifice flavor.