There’s something incredibly satisfying about pulling apart a warm, freshly baked bread roll and watching the steam escape, revealing the delicious filling inside. Today, I’m sharing my absolute favorite recipe for chicken and sweetcorn bread rolls – a perfect combination of soft, pillowy bread and a savory filling that will have your kitchen smelling amazing.
Why You’ll Love This Recipe
I’ve spent years perfecting this recipe, and I can confidently say these aren’t your ordinary bread rolls. The combination of tender chicken and sweet corn kernels, enveloped in a cloud-like bread that’s both fluffy and sturdy, creates an irresistible snack or meal that’s perfect for any time of day.
Key Features of These Rolls:
- Perfect for meal prep
- Freezer-friendly
- Customizable filling options
- Great for lunch boxes
- Ideal for picnics
- Budget-friendly
Ingredient Breakdown
For the Bread Dough:
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour | 500g | High-protein flour works best |
| Active Dry Yeast | 7g | One standard packet |
| Lukewarm Water | 300ml | Temperature around 110°F (43°C) |
| Sugar | 2 tbsp | Helps activate the yeast |
| Salt | 1.5 tsp | Fine sea salt preferred |
| Unsalted Butter | 50g | Room temperature |
| Egg | 1 large | For dough enrichment |
| Milk powder | 2 tbsp | Optional, but adds richness |
For the Filling:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast | 300g | Finely diced |
| Sweet Corn | 200g | Fresh or frozen |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Cream Cheese | 150g | Room temperature |
| Mozzarella | 100g | Grated |
| Black Pepper | 1 tsp | Freshly ground |
| Mixed Herbs | 1 tbsp | Dried Italian blend |
| Olive Oil | 2 tbsp | For cooking |
Essential Equipment
| Item | Purpose |
|---|---|
| Stand Mixer | For kneading dough (can be done by hand) |
| Large Bowl | For dough proofing |
| Baking Sheet | For baking the rolls |
| Rolling Pin | For shaping the dough |
| Pastry Brush | For egg wash |
| Kitchen Scale | For accurate measurements |
Step-by-Step Instructions
Preparing the Dough:
- In your mixer bowl, combine the lukewarm water with sugar and yeast. Let it sit for 10 minutes until foamy.
- Add the flour, salt, butter, egg, and milk powder. Mix with the dough hook attachment for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
Making the Filling:
- Heat olive oil in a large pan over medium heat. Add onions and garlic, sautéing until translucent.
- Add diced chicken and cook until no longer pink (about 5-7 minutes).
- Stir in corn kernels and cook for another 2-3 minutes.
- Remove from heat and let cool completely.
- Mix in cream cheese, mozzarella, black pepper, and herbs.
Assembly and Baking:
- Punch down the risen dough and divide into 12 equal portions.
- Roll each portion into a circle about 6 inches in diameter.
- Place about 2-3 tablespoons of filling in the center of each circle.
- Carefully fold the edges up and over the filling, pinching to seal completely.
- Place seam-side down on a lined baking sheet.
- Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Brush with egg wash and bake for 18-20 minutes until golden brown.
Pro Tips for Perfect Results
- Keep the filling cold until use – it’s easier to handle
- Don’t overfill the rolls – it can lead to leakage
- Seal the edges completely to prevent filling from escaping
- Space rolls at least 2 inches apart on the baking sheet
- Let cool for 5-10 minutes before serving
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 1-2 days | In airtight container |
| Refrigerator | Up to 5 days | Wrap individually |
| Freezer | Up to 3 months | Double wrap in foil |
Reheating Methods:
- Microwave: 20-30 seconds
- Oven: 350°F (175°C) for 5-7 minutes
- Air Fryer: 350°F (175°C) for 3-4 minutes
Serving Suggestions
- Fresh garden salad
- Creamy coleslaw
- Homemade tomato soup
- Roasted vegetables
- Sweet chili sauce for dipping
- Garlic butter spread
Nutritional Information
(Per roll, approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 15g |
| Carbohydrates | 42g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 450mg |
Troubleshooting Guide
| Issue | Possible Cause | Solution |
|---|---|---|
| Dough won’t rise | Old yeast or cold room | Use fresh yeast, create warmer environment |
| Filling leaking | Overfilled or poor seal | Use less filling, pinch edges firmly |
| Uneven browning | Oven hot spots | Rotate pan halfway through baking |
| Dense texture | Insufficient kneading | Knead until dough passes window pane test |
Common Questions & Answers
Q: Can I make these rolls ahead of time?
A: Yes! You can prepare the dough and filling a day in advance. Keep them separately in the refrigerator and assemble when ready to bake.
Q: Is it possible to make these rolls vegetarian?
A: Absolutely! Replace the chicken with sautéed mushrooms, spinach, or your favorite meat substitute.
Q: Why did my dough turn out sticky?
A: This usually happens if there’s too much liquid. Add flour gradually while kneading until you achieve a smooth, slightly tacky texture.
Q: Can I use canned corn instead of fresh or frozen?
A: Yes, just drain and rinse it well before using. Pat dry to remove excess moisture.
Q: How do I know when the rolls are properly baked?
A: They should be golden brown on top and sound hollow when tapped on the bottom. Internal temperature should reach 190°F (88°C).
Variations to Try
- Spicy Mexican: Add jalapeños and Mexican cheese blend
- Mediterranean: Include sun-dried tomatoes and feta
- Asian-inspired: Mix in some ginger and sesame oil
- Buffalo style: Add buffalo sauce and blue cheese
- Ranch: Include ranch seasoning in the filling
Remember, baking is both a science and an art. Don’t be afraid to experiment with different flavors and techniques once you’ve mastered the basic recipe. I’d love to hear about your experiences with this recipe and any creative variations you come up with!
