Baked Chicken Rolls with Cheese | Cooking Hats
Soft, golden rolls filled with tender, spiced chicken and melted cheese, wrapped in a fluffy homemade dough and baked to perfection. Ideal for meals, snacks, or parties.
Ingredients
For the Dough
- 150 ml warm milk
- 70 ml warm water
- 7 g instant yeast
- 12 g honey
- 400 g all-purpose flour
- 7 g salt
- 30 g softened butter
For the Chicken Filling
- 25 ml olive oil
- 425 g chicken thighs diced
- 2 g cayenne pepper
- 2 g black pepper
- 3 g onion powder
- 2 g garlic powder
- 75 ml water
- 5 g cornstarch
- 10 g soy sauce
- 15 g ketjap manis sweet Indonesian soy sauce
- 25 g sweet chili sauce
- 125 g grated cheese
- 100 g chopped spring onion
To Serve
- Beemster cheese slices
- Cheddar cheese grated
Instructions
- Prepare the Dough: Combine the warm milk, warm water, instant yeast, and honey in a bowl and allow the mixture to activate. Add the flour, salt, and softened butter, then knead until a smooth and elastic dough forms. Place the dough in a warm area and allow it to rise until doubled in size.
- Cook the Chicken Filling: Heat olive oil in a pan and sauté the diced chicken until lightly browned. Add cayenne pepper, black pepper, onion powder, and garlic powder, followed by water, soy sauce, ketjap manis, and sweet chili sauce. Mix the cornstarch with a small amount of water, stir it into the pan, and cook until the mixture thickens. Remove from the heat and allow the filling to cool completely before assembling.
- Assemble the Rolls: Deflate the risen dough gently and divide it into equal portions. Flatten each portion, spoon a generous amount of the cooled chicken mixture into the center, and add grated cheese and spring onion. Seal each roll carefully and place them onto a prepared baking tray. Allow them to rise again until puffy.
- Bake the Rolls: Bake the filled rolls in a preheated oven until the dough becomes golden brown and fully cooked through. Once removed from the oven, top immediately with cheese slices or a sprinkle of grated cheddar to melt over the warm rolls.
Notes
These Baked Chicken Rolls with Cheese turn out best when the dough is given enough time to rest and rise properly, so be sure to keep it in a warm, draft-free spot. Allowing the chicken filling to cool completely before shaping the rolls is essential because warm filling can soften the dough, making it harder to seal and shape. If you prefer a creamier interior, feel free to add a spoonful of cream cheese or mozzarella while the filling cools — the texture becomes even more indulgent. For gatherings or snacks, you can shape the dough into mini versions, which look adorable and bake more quickly. After baking, adding a sprinkle of cheddar or a slice of Beemster cheese makes the rolls irresistibly gooey and aromatic. These rolls pair well with yogurt sauce, garlic dip, or chili sauce depending on your preferred flavor profile.
🍽 Nutrition (Per Roll — Approximate)
(Values will vary depending on cheese quantity and roll size.)- Calories: ~210
- Carbohydrates: 22 g
- Protein: 13 g
- Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 40 mg
- Fiber: 1 g
- Sodium: 310 mg
- Sugar: 4 g