Potato rolls with chicken

Here’s a detailed, step-by-step recipe for potato rolls with chicken—soft, fluffy rolls stuffed with a savory chicken filling. This is perfect for sandwiches, dinner rolls, or a hearty snack.

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Ingredients

For the potato rolls (dough)

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1/2 cup warm water (110°F / 43°C)

• 1/4 cup sugar

• 1/2 cup mashed potatoes (plain, no seasoning)

• 1/4 cup unsalted butter, melted

• 1/2 teaspoon salt

• 1 large egg

• 3 to 3 1/2 cups all-purpose flour

For the chicken filling

• 2 cups cooked chicken, shredded (rotisserie chicken works well)

• 1/2 cup cream cheese, softened

• 1/4 cup mayonnaise

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon paprika

• Salt and black pepper to taste

• Optional: 1/4 cup shredded cheddar or mozzarella cheese

For topping

• 1 egg, beaten (for egg wash)

• Optional: sesame seeds or poppy seeds

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Equipment

• Large mixing bowl

• Stand mixer with dough hook (optional)

• Baking sheet or round baking pan

• Parchment paper

• Skillet (if cooking chicken filling on stove)

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Step-by-Step Directions

Step 1: Prepare the yeast

1. In a small bowl, combine warm water, 1 teaspoon sugar, and yeast.

2. Stir and let sit for 5–10 minutes until foamy.

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Step 2: Make the potato dough

1. In a large mixing bowl, combine:

   • Mashed potatoes

   • Melted butter

   • Remaining sugar

   • Salt

   • Egg

2. Add the activated yeast mixture. Mix until combined.

3. Gradually add 3 cups flour, mixing until a soft dough forms. Add more flour if needed to make the dough slightly sticky but manageable.

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Step 3: Knead the dough

1. Knead the dough by hand for 8–10 minutes, or use a stand mixer with a dough hook for 5–6 minutes.

2. The dough should be smooth and elastic.

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Step 4: First rise

1. Place the dough in a greased bowl, cover with a clean towel or plastic wrap.

2. Let it rise in a warm place for 1–1.5 hours, until doubled in size.

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Step 5: Prepare the chicken filling

1. In a medium bowl, combine:

   • Shredded chicken

   • Cream cheese

   • Mayonnaise

   • Garlic powder, onion powder, paprika

   • Salt and pepper

   • Optional: shredded cheese

2. Mix until creamy and well combined.

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Step 6: Shape the rolls

1. Punch down the dough and turn it onto a lightly floured surface.

2. Divide dough into 12 equal pieces.

3. Flatten each piece into a small circle (about 4 inches diameter).

4. Place 1–2 tablespoons of chicken filling in the center.

5. Fold the edges over and pinch to seal tightly, forming a ball.

6. Place the filled rolls seam-side down on a parchment-lined baking sheet.

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Step 7: Second rise

1. Cover the rolls lightly with a towel.

2. Let rise for 30–40 minutes, until puffy.

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Step 8: Prepare for baking

1. Preheat the oven to 375°F (190°C).

2. Brush the rolls with beaten egg for a shiny, golden finish.

3. Optional: sprinkle sesame seeds or poppy seeds on top.

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Step 9: Bake

• Bake for 20–25 minutes, or until the rolls are golden brown on top.

• Remove from oven and let cool slightly before serving.

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Tips for the Best Potato Rolls with Chicken

• Mashed potatoes in the dough make the rolls soft and slightly sweet.

• Make sure the filling is not too watery; otherwise, the rolls may leak.

• These rolls freeze well—freeze before the second rise, then bake straight from frozen with a few extra minutes.

• You can add vegetables like finely chopped bell peppers or spinach to the chicken filling for extra flavor.