Yeast dough rolls with chicken and cheese filling!
Leave no one indifferent!
INGREDIENTS:
For the dough:
-250 g of flour;
– a teaspoon of dry yeast;
-a spoon of sugar;
-125 ml of warm milk;
– a large egg;
-3 tablespoons of butter or margarine;
-a teaspoon of salt.
For the filling:
-2 tablespoons of oil;
-an onion;
-a carrot;
– a string of green onion;
– a cup of chicken breast — boiled and grated;
– a teaspoon of flour;
-250 ml of milk;
-a glass of grated cheese (or more);
– salt, ground black pepper — to taste;
– paprika, ground turmeric – to taste;
-dried parsley — to taste.
Other: sesame seeds (for sprinkling the rolls before baking).
The volume of the glass used is 250 ml.
METHOD OF PREPARATION:
1. Prepare the dough: put the sifted flour, dry yeast, sugar and salt in a deep bowl.
2. Add the warm milk, the egg beaten with a fork (keep a spoonful of it aside — for greasing the rolls before baking) and the melted and cooled butter. Mix with a spoon or spatula for 5-8 minutes, until the dough becomes homogeneous.
3. Cover the dough with cling film and put it in a warm place. Let it ferment for 60-90 minutes.
4. Prepare the filling: dice the onion and fry it in 2 tablespoons of oil until soft.
5. Add the grated carrot and chopped green onion. Stir and fry everything until the carrot starts to soften.
6.Add salt, ground black pepper, paprika, ground turmeric and dried parsley to taste. Stir.
7. Add the chicken breast. Stir.
8. Add the flour. Stir.
9. Add the milk. Stir.
10. Cook the composition until all the liquid in the pan evaporates. Then let it cool.
11. Shape the rolls: transfer the leavened dough to the table sprinkled with flour. Knead it a little, then divide it into 10 equal pieces. Shape them into balls.
12. Roll out each ball of dough in the form of an oval and thin flatbread.
13.Place a spoonful of meat mixture and a spoonful of grated cheese near one of its short edges.
14. Then fold the long edges over the filling and roll it up, starting from the edge next to the filling.
15. Place the rolls on the tray lined with baking paper. Cover them with cling film and let them “rest” for 30 minutes in a warm place.
16.Then brush them with the beaten egg, which you set aside. If desired, sprinkle with sesame seeds or dried parsley.
17.Bake the rolls for 20 minutes in an oven preheated to 160 °C, with convection, or for 25-30 minutes in an oven preheated to 180°C, without convection.
18. Let them cool a little, then serve them with pleasure! They are soft and delicious!
We wish you good appetite with your loved ones!