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.
Ingredients
Buns
- 300 ml Milk Lukewarm
- 2 tablespoon Sugar
- 7 g Instant Dry Yeast
- 45 g Butter Softened
- 500 g Plain Flour or Strong Bread Flour
- 1 ⅓ teaspoon Salt
- 1 teaspoon Carom Seeds Aka Ajwain, Optional
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
- 650 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
Make the dough
- Mix the lukewarm milk, sugar and instant yeast in a bowl. Set aside for 10 minutes.
- Add the softened butter, flour, salt and carom seeds to a large mixing bowl then gradually mix in the milk and yeast mixture until a rough dough forms.
- Knead using a stand mixer fitted with a dough hook for 8–10 minutes, or knead by hand until the dough is smooth and elastic.
- Transfer the dough to a lightly greased bowl. Cover with a damp tea towel or cling film and leave in a warm place for about 1 hour, or until doubled in size.
Make the chicken filling
- Heat the butter in a pan over a medium heat. Add the cumin seeds and diced onion. Cook for 7–10 minutes until the onion is soft and lightly golden.
- Add the garlic, ginger and green chilli, then cook for another minute until fragrant.
- Add the chicken and cook for around 10 minutes, stirring regularly, until cooked through. If you're using leftover cooked chicken, add it once the aromatics have softened and heat it through thoroughly.
- Stir in the salt, black pepper and cumin powder. Add the diced red pepper, sweetcorn and jalapeños, if using, and cook for a few minutes.
- Sprinkle over the flour and stir well. Gradually add the milk, stirring until the mixture becomes creamy and starts to thicken.
- Simmer until the filling is thick and any excess liquid has evaporated. You want a filling that holds together rather than one that's too wet to seal inside the dough.
- Remove from the heat and leave to cool completely. Stir through the cream cheese, grated Cheddar and chopped coriander.
- Tip: Let the filling cool before assembling the buns. A hot or runny filling makes the dough harder to handle and can cause the buns to open during baking.
Fill and shape the buns
- Preheat the oven to 200°C (180°C fan/Gas Mark 6).
- Line a 23 x 33 cm (9 x 13 inch) baking tin with baking paper if you don't mind the buns touching as they bake. If you prefer individual buns with rounded sides, use two tins to give them more space.
- Once the dough has doubled in size, gently knock back the air and divide it into 9 equal portions. About 95g each.
- Roll each portion into a circle on a lightly floured surface. Add 1–2 tablespoons of the cooled chicken filling to the centre.
- Bring the edges of the dough together over the filling and pinch firmly to seal. Turn the bun seam-side down, then gently cup and rotate it under your palm to create a smooth, rounded shape.
- Place the buns on the prepared baking trays, leaving a little space between them if you want them to bake separately. Leave to rise for 30 minutes.
Add the topping
- Beat the egg with the tablespoon of milk. Brush the mixture over the tops of the buns, then sprinkle with sesame seeds and nigella seeds.
Bake
- Bake for 12-18 minutes, until the buns are golden brown and cooked through.
- To make the optional garlic butter, mix the melted butter with the crushed garlic. Brush it over the buns while they're still warm.
- Transfer the buns to a wire rack and leave to cool slightly before serving.
Notes
Tips for Making Soft, Fluffy Buns
Don't add too much flour. The dough should be soft and slightly tacky. Resist the temptation to add more flour unless it's absolutely necessary, as too much can make the buns dense. Let the dough rest. If it feels tight or difficult to knead, leave it for about 10 minutes before continuing. This gives the gluten time to relax and makes the dough easier to work with. Try the windowpane test. Stretch a small piece of dough gently between your fingers. If it stretches into a thin membrane without tearing straight away, the gluten has developed sufficiently. If it tears easily, knead for a little longer. Keep the filling thick. Excess liquid can make the buns difficult to seal and may cause them to open during baking. Simmer the filling until it holds together, then allow it to cool completely. Don't overfill the buns. One to two tablespoons is a good starting point, depending on the size of your dough portions. Leave enough room to seal the edges securely.Make Ahead
You can prepare the dough the night before and allow it to rise slowly in the fridge overnight. Cover the bowl well, then let the dough lose some of its chill before gently knocking back the air and shaping the buns. You can also prepare the chicken filling ahead of time. Store it in a covered container in the fridge and make sure it's completely cool before using it.Freezer Instructions
Bake the buns as directed and allow them to cool completely. Place them in an airtight, freezer-safe container and freeze for up to 1 month for the best quality. Defrost at room temperature, then reheat in an oven preheated to 170°C (150°C fan/Gas Mark 3) until warmed through.Variations
- Use leftover chicken: Shredded roast chicken or leftover cooked chicken curry can be used instead of cooking chicken from scratch. Make sure the filling is thick enough to stay inside the dough.
- Try a different filling: Use your favourite cooked meat, leftover curry or a vegetable filling.
- Add mozzarella: Place a small piece of mozzarella in the centre of each bun for a stretchy, cheesy middle.
- Adjust the heat: Leave out the green chilli and jalapeños for a milder filling, or add more if you prefer a little kick.
- Finish with garlic butter: Brush the warm buns with garlic butter for an extra savoury finish.
FAQs
Can the dough be kneaded by hand? Yes. Knead until the dough is smooth and elastic. This will usually take a little longer than using a stand mixer, so allow around 10–15 minutes, depending on your technique.How do I know when the buns are ready?
The buns should be golden brown on top and cooked through. The undersides should be lightly browned, too. If you're unsure, check that the bread around the filling isn't doughy.Can I use leftover chicken curry?
Yes. Use a thick curry rather than one with lots of sauce. Shred or chop the chicken into small pieces and simmer the filling to remove excess liquid before cooling and using it.Can I make the filling without cheese?
Yes. The cream cheese and Cheddar add richness, but you can leave them out. Just make sure the filling is thick enough to hold together before assembling the buns.Can I freeze chicken stuffed buns?
Yes. Bake them first, allow them to cool completely, then freeze in an airtight container for up to 1 month. Defrost at room temperature and reheat in the oven until warmed through.What can I serve with chicken stuffed buns?
They're filling enough to enjoy on their own for lunch or as a snack. For a more substantial meal, serve them with a crunchy salad, sliced cucumber and tomatoes, or a bowl of soup.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
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