This month for Pantry Party the theme is stuffed. In March I did the breaded theme and got some great innovative takes on the theme. I decided that this month’s theme would once again go on the vague route, having stuffed be the theme. I feel like it could go in many different directions. So far there’s only one entry (besides my rolls). I’d love to see how else people decide to use their pantries to make something stuffed.
I decided to make bread and stuff them with curried chicken. I followed a recipe for the bread product and for the process of making the buns stuffed with meat. I don’t make yeast breads very often, but this is the perfect time of year foe me to make them because I can get the bread to rise perfectly. When it’s colder out my house just can’t get warm enough for the yeast to want to rise.
I should deem this the summer of breads and bar exam.
Chicken Stuffed Rolls
FOR THE BREAD:
1 packet active dry yeast
2 tbsp warm water
1/2 cup milk
salt, to taste
1/2 cup vegetable oil
2 1/4 cups all-purpose flour
2 tbsp sugar
1 egg, beaten
white sesame seeds, for sprinkling
FOR THE FILLING:
1 1/2 cups cooked chicken, shredded
1/2 tbsp olive oil
1 onion, finely chopped
1 tsp garlic chili paste
1 1/2 tsp ground coriander
2 garlic cloves, minced
pinch ground cumin
1. In a small bowl combine the yeast, warm water, 1/2 tbsp of sugar, and 1/2 tbsp flour. Let sit for 10 minutes, until foamy.
2. Boil the milk in a pot. Let cool down to room temperature. Add the oil, salt, and the remaining sugar. Mix well with a wooden spoon. Add a cup of flour and mix into a smooth paste.
3. Add the egg and the yeast to the flour paste. Mix well. Add the remaining flour and stir together until a soft dough forms.
4. Knead the dough for 10 minutes on a floured surface. Place in a lightly greased bowl and cover with a towel. Let sit in a warm place for an hour, letting the dough double in size.
5. While the dough is resting, prepare the filling. In a skillet over medium-high heat, heat the oil and saute the onions and garlic, until fragrant. Add the chicken, chili paste, and the remaining spices. Cook together for about 5 minutes.
6. After the dough has doubled, punch it down. Divide the dough into 12 equal sized pieces.
7. Flatten each portion with the palm of your hand. Place 1/12 of the chicken filling in the flat dough circle. Shape the dough into a ball, with the chicken filling in the middle.
8. Let sit on a baking sheet for 20 minutes. Meanwhile, preheat the oven to 400.
9. Bake the rolls 12 minutes.