Chicken Stuffed Buns - Chicken Bread Rolls

Chicken Stuffed Buns - Chicken Bread Rolls - This Chicken Bun recipe makes the most flavourful, golden and aromatic buns that are perfect for picnics, lunch, gatherings and just about any trip away from home where a portable snack is necessary. Think of them as easy to snack on chicken curry buns.

Chicken Buns

I love making and consuming chicken buns. They are a really handy thing to have around. Also they make zero mess and there are at least 2 messy eaters in my family. I won't say if I am one of them.

For this recipe, we use a standard bun recipe and stuff it with a lightly spiced chicken filling. They are great for an 'on the go' lunch or a quick dinner. They freeze well and you can easily double the recipe to store some for a later date.

You can use leftover Chicken in this recipe. Just make sure to shred it or chop into small pieces. You can brush the buns with Garlic Butter when they are done.

Ingredients for Chicken Bun

Here's what you will need to make this Recipe (Full quantities can be found in the recipe card at the bottom of the page:

Filling

Chicken Breast  - Use Chicken Tenders or Breast. You can also use skinless, boneless Chicken Thighs.

Garlic Paste, Ginger Paste and Green Chilli Paste - Use fresh, a paste or Granulated/Powdered

Onion - 1 small White or Red Onion
Lemon juice - Just a hint to add some zing.

Spices - Salt, Cumin Powder, Coriander Powder, Chilli Powder, Paprika, Turmeric Powder, Chilli Flakes, Salt and Pepper

Tomato Puree - I add a little for concentrated tomato flavour.

Jalapeño Slices - Optional.

Vegetable Oil - or Ghee to cook the Chicken.

Cheese - Optional. I used Cheddar.

To finish the Buns:

Egg wash - Egg and Milk gives a golden look to the buns.

Sesame and Nigella Seeds - Add flavour and texture.

Garlic Butter - Made with Garlic Powder or Paste and Butter for another layer of flavour.

For the Buns:

Strong Bread Flour - Any White Bread Flour will work.

Yeast - Dried Yeast (I use Instant)

Other - Salt, Sugar, Carom Seeds, Water, Milk

Butter - I use Salted

How to make them

Line one 9 x 13 inch tin if you don’t mind them being joined together. I used 2, 9 x 13 tins because I wanted full rounded buns.

Add the Sugar, Yeast and Water to a bowl and set aside for 10 minutes,

Add the Flour to a large bowl. I use a stand mixer.

Add the Salt and the Carom/Ajwain Seeds.

Add yeast mixture.

Begin to add milk and add bit by bit, kneading between each addition.

Set aside for 10 minutes.

Add the Butter bit by bit, kneading between each piece.

Knead in the bowl of a stand mixer fitted with a dough hook for 8-10 minutes to form a dough.

Place in a large greased bowl and leave to rise in a warm place for 1.5 hours until doubled in size. Cover the bowl with a  damp kitchen towel or wrap bowl in cling film.

Heat Oil and add Onions. Cook for 7 - 10 minutes until light golden brown.

Add Garlic, Ginger and Green Chilli and cook for 1 minute.

Add Tomato Puree and ground Spices and cook for a couple of minutes before stirring in the cubed Chicken and Jalapenos, and cook for 5 minutes.

Simmer and boil off excess water if needed (Don’t overdo this as it will dry out the Chicken - the mixture will thicken as it cools).

Divide Dough into portions - 10 equal pieces.

To shape, gently roll each piece of dough into a flat circle, with a rolling pin on a flour-dusted surface.

Add cooled 1 - 2 tablespoon of the Chicken filling. Top with Cheese.

Pull up the edges of the dough, pinching it together in the middle. Repeat until the ball is sealed. Place your palm over the top and rotate to form a bun.

Leave to rise 30 minutes on a lined tray.

Brush the top of the bun with beaten egg wash.

Sprinkle over sesame seeds.

Bake on one or two baking trays in a preheated oven at 220C/Gas Mark 7 for 20 - 25 minutes.

Make Garlic Butter by adding Garlic to melted Butter and brush on top of the warm buns.

Remove to a wire cooling rack to cool completely.

Tips

Filling

If you have a little too much Chicken, it is better to leave some rather then over fill the buns.

How to make the lightest fluffiest bread

Don't be tempted to add any additional flour unless it is absolutely necessary and it doesn't look like the dough will come together.

There can be several reasons for this.

If for some reason, the dough doesn’t feel like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to help relax the gluten.

Window pane test

Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing.

This is called the windowpane test. If the dough tears, it means you need to knead a little more.

Freezer Instructions

Bake the buns as indicated then allow to cool completely. Place in an airtight container in the freezer for up to 1 month. Allow to defrost at room temperature before reheating in a 170 C/Gas Mark 3 until warmed through.

Make Ahead

To make the dough ahead of time, allow the first rise of the dough to happen in the fridge overnight. Let it come to room temperature before knocking the air out of it and shaping into buns.

Variations

• Add your favourite meat or veg filling instead.
• Add a piece of Mozzarella in the middle.

FAQs

Can the dough be kneaded by hand?

Yes it can. Just add 3 - 5 minutes extra kneading time.

How do I know when the Buns are ready?

The buns will turn golden brown and will sound hollow when tapped at the bottom.

Other recipes you may enjoy -

Easy Pakistani Chicken Chapli Kebab
Braided Bread
Chicken Stuffed Milk Buns

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