A soft, fluffy roll filled with spiced chicken and optionally cheese, finished with a golden garlic butter glaze. These bakery-style chicken rolls are perfect for tea-time snacks, lunchboxes, or a cozy dinner!
Why You’ll Love This Recipe
- Soft, pillowy dough – Made with yogurt and milk for extra tenderness.
- Flavor-packed filling – Spiced chicken with a touch of tomato paste.
- Make-ahead friendly – Perfect for prepping and freezing.
- Kid-friendly – Great for lunchboxes or after-school snacks.
- Beautiful presentation – Glossy, golden tops with sesame seeds.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 sachet (7g) instant fast-action yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 cup oil or softened butter
- 2/3 cup warm milk
- 1/4 cup yogurt
For the Chicken Filling:
- 500g boneless chicken, cut into small bite-sized pieces
- Salt, to taste
- 1 small onion, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- 3 teaspoons tomato paste
- 2 teaspoons oil
Other Ingredients:
- Cheese (mozzarella or cheddar), optional
- Egg wash (1 egg beaten with 1 teaspoon milk)
- Sesame seeds, for garnish
- Garlic butter mixture (melted butter mixed with garlic powder and chopped coriander leaves)
Directions
Prepare the Dough:
- In a bowl, combine flour, yeast, sugar, salt, warm milk, oil (or butter), and yogurt.
- Mix and knead for about 8-10 minutes until a smooth, elastic dough forms.
- Cover with a damp towel and let it rise in a warm spot for 60-90 minutes, or until doubled in size.
Prepare the Chicken Filling:
- Heat oil in a pan. Sauté onions and ginger-garlic paste until fragrant.
- Add chicken and spices (coriander, cumin, turmeric, chili powder, and salt). Cook until chicken is done.
- Stir in tomato paste and cook for another 2-3 minutes. Let cool.
Assemble the Rolls:
- Divide risen dough into 9 to 12 equal pieces.
- Flatten each ball, add 2 tablespoons of filling and cheese (if using), and seal into a ball.
- Place sealed-side down on a parchment-lined tray, leaving space between each.
- Let rest for another 30 minutes for second rise.
Bake the Rolls:
- Preheat oven to 175°C (347°F) during final 15 minutes of proofing.
- Brush rolls with egg wash and sprinkle sesame seeds on top.
- Bake for 20-25 minutes until golden brown.
- Brush with garlic butter mixture immediately after baking.
Servings and Timing
Prep Time: 25 minutes (plus rising time)
Cooking Time: 25 minutes
Total Time: 2 hours
Kcal: Approximately 250 kcal per roll
Servings: 9-12 rolls
Variations
- Spicy: Add chopped green chilies to the filling.
- Vegetarian: Substitute paneer or sautéed mushrooms for the chicken.
- Mini rolls: Make smaller rolls for party appetizers.
- Stuffed ring: Arrange filled dough balls in a ring for a fun pull-apart version.
Storage/Reheating
- Storage: Store in an airtight container at room temp for up to 2 days or refrigerate for 4 days.
- Freezing: Freeze baked rolls for up to 1 month.
- Reheating: Microwave or reheat in oven at 300°F for 5-10 minutes.
FAQs
Can I use store-bought dough?
Yes, pizza or dinner roll dough works well too.
Can I make these ahead of time?
Yes, prep and refrigerate before the second rise. Bake fresh when needed.
What cheese is best for these rolls?
Mozzarella for meltiness, cheddar for sharpness, or a blend of both.
Can I skip the egg wash?
You can use milk or cream as an alternative.
What else can I brush on top?
Try olive oil, butter, or honey-butter for a different finish.
How do I know the rolls are done?
They should be golden brown and sound hollow when tapped.
Can I bake them in a cake pan?
Yes, place them close together to form a pull-apart style.
Are these freezer-friendly?
Absolutely. Reheat directly from frozen or thaw overnight.
Can I make them spicy?
Add chili flakes or hot sauce to the chicken filling.
What sides go well with these rolls?
Serve with salad, soup, or yogurt dip.
Conclusion
These Bakery-Style Chicken Rolls bring soft bread and savory filling together in every bite. They’re easy to make, perfect for sharing, and endlessly adaptable to suit your cravings or guests!
Print
Bakery-Style Chicken Rolls
- Total Time: 2 hours 25 minutes
- Yield: 9–12 rolls 1x
Description
Soft bakery-style chicken rolls filled with spiced chicken and cheese, topped with garlic butter and sesame seeds—perfect for snacks, tea time, or lunchboxes!
Ingredients
For the Dough:
2½ cups all-purpose flour
1 sachet (7g) instant fast-action yeast
2 tsp sugar
1 tsp salt
¼ cup oil or softened butter
⅔ cup warm milk
¼ cup yogurt
For the Chicken Filling:
500g boneless chicken, diced
Salt, to taste
1 small onion, chopped
1 tsp coriander powder
1 tsp cumin powder
½ tsp red chili powder
¼ tsp turmeric powder
1 tsp ginger-garlic paste
3 tsp tomato paste
2 tsp oil
Other Ingredients:
Cheese (mozzarella or cheddar), optional
Egg wash (1 egg + 1 tsp milk)
Sesame seeds, for garnish
Garlic butter (melted butter + garlic powder + chopped coriander)
Instructions
Prepare the Dough:
Mix flour, yeast, sugar, salt, warm milk, oil/butter, and yogurt.
Knead until smooth (8–10 mins), then let rise for 60–90 mins until doubled.
Cook the Filling:
Heat oil, sauté onions and ginger-garlic paste.
Add chicken, spices, salt, and cook until tender.
Stir in tomato paste; cook 2–3 more minutes. Let cool.
Assemble Rolls:
Divide dough into 9–12 balls. Flatten each, fill with chicken and cheese.
Pinch edges to seal and roll into a ball. Place on lined tray.
Let rise for another 30 mins.
Bake:
Preheat oven to 175°C (347°F).
Brush rolls with egg wash and sprinkle sesame seeds.
Bake 20–25 mins until golden.
Brush with garlic butter immediately after baking.
Notes
Can be frozen and reheated.
Yogurt in the dough adds softness and flavor.
Perfect as a snack, for lunchboxes, or tea-time treats.
- Prep Time: 30 minutes- Rest Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Fusion
