Chicken Curry Stuffed Rolls (Print Version)
# Ingredients:
→ For the Dough
01 -
3 1/4 cups all-purpose flour
02 -
3/4 cup plus 2 tablespoons lukewarm milk
03 -
2 teaspoons instant yeast
04 -
1 tablespoon honey
05 -
1 egg, beaten
06 -
2 1/2 tablespoons sunflower oil
07 -
1 1/2 teaspoons salt
→ For the Chicken Curry Filling
08 -
14 oz chicken thighs, diced
09 -
1 yellow onion, diced
10 -
1/2 red bell pepper, diced
11 -
1/2 green bell pepper, diced
12 -
1/4 cup corn
13 -
1 teaspoon curry powder
14 -
1 teaspoon onion powder
15 -
2/3 teaspoon garlic powder
16 -
2/3 teaspoon ground cumin
17 -
2/3 teaspoon cayenne pepper
18 -
1 teaspoon salt
19 -
1/3 cup crème fraîche
20 -
1 cup shredded cheese
21 -
Cheese slices for stuffing
→ For the Coating
22 -
3/4 cup grated Parmesan cheese
23 -
2/3 teaspoon curry powder
24 -
2/3 teaspoon onion powder
25 -
Milk for brushing
# Instructions:
01 -
In a bowl, combine the lukewarm milk, yeast, and honey. Let it rest for 5 minutes until it gets a bit foamy. Add the beaten egg, oil, flour, and salt. Knead for 10 to 12 minutes until the dough is smooth and elastic. Cover and let it rise for 1 hour until it's doubled in size.
02 -
Heat a skillet over medium-high heat. Add the diced chicken and season with salt, onion powder, garlic powder, cumin, curry powder, and cayenne. Cook for 2 to 3 minutes until the chicken starts to brown.
03 -
Add the diced onion, red and green bell peppers, and corn to the skillet. Cook for 4 to 5 minutes until everything is softened.
04 -
Stir in the crème fraîche and shredded cheese until everything is creamy and well combined. Take the filling off the heat and let it cool completely - this is important so the dough doesn't tear when you stuff it.
05 -
In a bowl, mix together the grated Parmesan, curry powder, and onion powder. Set this aside.
06 -
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a flat circle. Place a slice of cheese on the dough, add a spoonful of the cooled filling on top, then add another cheese slice. Fold the dough up and over the filling, seal the edges tightly, and shape it into a ball.
07 -
Brush each ball with milk, then roll it in the Parmesan-curry coating mixture. Place on a parchment-lined baking sheet. Let the rolls rise for 30 minutes.
08 -
Bake at 400 degrees for 12 to 18 minutes until golden brown and puffed up. Serve warm and enjoy these amazing stuffed rolls!
# Notes:
01 -
Make sure the filling is completely cool before stuffing - warm filling will make the dough tear!
02 -
Seal the edges tightly to prevent the filling from bursting out during baking.
03 -
Let the dough rise in a warm, draft-free spot for the fluffiest results.
04 -
If you can't find crème fraîche, sour cream works as a substitute.
05 -
These are best served warm right out of the oven!