Go Back Email Link
–+ servings
Chicken Buns on on platter

Chicken Stuffed Buns - Chicken Bread Rolls

Safira
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.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Proving time 1 hour 10 minutes
Total Time 2 hours 15 minutes
Course Lunch, Lunch/Snack, Snack
Cuisine Indian
Servings 10 Buns
Calories 386 kcal

Ingredients
  

Buns

  • 1 cup Milk Lukewarm
  • 2 tablespoon Sugar
  • 1 tablespoon Instant Dry Yeast
  • 3 cups Plain Flour or Strong Bread Flour
  • 1 teaspoon Salt
  • 1 teaspoon Carom Seeds Aka Ajwain, Optional
  • 50 g Butter Softened
  • 1 Egg

Filling (or use any leftover curry that is thick in consistency)

  • 2 tablespoon Butter
  • 1 teaspoon Cumin Seeds
  • 1 Onion diced
  • ¼ teaspoon Ginger Paste
  • ½ tablespoon Garlic Paste
  • 1 teaspoon Green Chilli Paste
  • 400 g Chicken Breast diced into very small pieces or shredded
  • Salt
  • 1 teaspoon Black Pepper Powder
  • 1 teaspoon Cumin Powder
  • ½ Red Pepper Diced
  • ½ cup Corn
  • 1 tablespoon Jalapeno Slices Diced (Optional)
  • 1 tablespoon Plain Flour
  • ½ cup Milk
  • Fresh Coriander Chopped, Optional
  • 2 tablespoon Cream Cheese
  • ¼ cup Cheese Grated (I use Cheddar)

Topping

  • 1 Egg Whisked
  • 1 tablespoon Milk
  • 1 teaspoon Sesame Seeds
  • 1 teaspoon Nigella Seeds

Garlic Butter

  • 75 g Butter Melted
  • 3 cloves Garlic Crushed

Instructions
 

  • 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.

Buns

  • Add the Sugar, Yeast and Milk to a bowl and set aside for 10 minutes.
    Add the Flour to a large bowl. I use a stand mixer but hand mixing is fine.
    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 Egg and Butter. 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 hour until doubled in size. Cover the bowl with a  damp kitchen towel or wrap bowl in cling film.

Filling

  • Heat Oil, Cumin Seeds and add Onions. Cook for 7 - 10 minutes until light golden brown.
    Add Garlic, Ginger and Green Chilli and cook for 1 minute.
    Add Chicken and Jalapenos, and cook for 10 minutes over medium heat.
    Add Black Pepper, Mixed Herbs and Cumin and cook for 5 minutes.
    Now add Peppers, Corn and Jalapnos.
    Stir in Flour and Milk over medium heat.
    Simmer and boil off excess water if needed.
    Leave to cool. Stir in Cream Cheese and Cheddar Cheese. Scatter over Coriander.

Fill Buns

  • 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.
    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.
    Brush the top of the bun with beaten egg wash.
    Sprinkle over sesame seeds.

Bake

  • Bake on one or two baking trays in a preheated oven at 180c/Gas Mark 4 for 25 -30 minutes.
    Make Garlic Butter by adding Garlic to melted Butter and brush on top of the warm buns. This is optional.
    Remove to a wire cooling rack to cool completely.

Garlic Butter

  • 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.

Notes

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 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, leftover curry 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.

Nutrition

Calories: 386kcalCarbohydrates: 38gProtein: 17gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 102mgSodium: 444mgPotassium: 331mgFiber: 2gSugar: 5gVitamin A: 979IUVitamin C: 11mgCalcium: 103mgIron: 3mg
Keyword Buns, Chicken Buns, Stuffed Buns
Tried this recipe?Let us know how it was!
QR Code linking back to recipe