Chicken Cheese Dinner Rolls


Chicken Cheese Dinner Rolls


250g (2 cups) all-purpose flour
1 tsp instant dry yeast
1 tbsp sugar
125ml (1/2 cup) warm milk
1 large egg, whisked. (take 1 tbsp for glazing)
3 tbsp unsalted butter/margarine
1 tsp salt

The fillings:

2 tbsp oil
1 onion
1 carrot
1 stalk green onion
1 cup of shredded cooked chicken
1 tsp plain flour
1 cup milk
Seasoning: salt, pepper, chili flakes, parsley, turmeric, to taste.
1 cup or more of shredded cheese, this recipe used grated mozzarella cheese.
Sesame seeds & parsley for the sprinkle.

Baking time & temperature:
25 – 30 minutes at 180°C top-bottom heat
OR 20 minutes at 160°C FAN mode
An oven may vary.


  1. In a large bowl, put the dough ingredients and stir using a strong spoon until smooth for about 5 – 8 minutes. We can use a mixer for about 3 – 4 minutes.
  2. Cover the dough in the same bowl you’re using, for 60 – 90 minutes at a warm place. A colder place will take longer.
  3. Meanwhile, cook the filling. Brown the onions until softened and add carrot & green onion, stir briefly, and add the chicken. Stir well.
  4. Add the flour and stir evenly. Pour the milk, stir and cook over medium until the milk dry, cool down.
  5. Take the dough out from the bowl onto a floured counter and shape into a ball.
  6. Divide the dough into 10 pieces, shape into balls.
  7. Flatten the small dough into an oval and thin using a rolling pin. Add 1 tablespoon of the filling at the edge. Add some grated cheese on top.
  8. Wrap it up, the same way when you make egg rolls or spring rolls.
  9. Put in a baking pan or just simply arrange on a baking sheet/tray. Cover for 30 minutes at a warm place.
  10. 10 – 15 minutes before baking time preheat the oven at 180°C
  11. Egg wash using 1 tablespoon egg from the dough. Sprinkle with sesame seeds and parsley if you like, but it adds the flavor.
  12. Bake for 25 – 30 minutes at 180°C top-bottom heat OR 20 minutes at 160°C fan mode. An oven may vary.
  13. For the stretchy cheesy moment, please serve while still warm-hot.

Considering the fillings I suggest consuming it on the same baking day.
To freeze after baked, after cool, put in a freezer plastic bag/container up to a month. Defrost at room temperature until soft again before reheating.

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