Instructions:
1. Prepare the Dough:
Activate the yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Mix ingredients: In a large bowl, combine mashed potatoes, flour, salt, melted butter, and egg. Pour in the yeast mixture and mix well.
Knead the dough: Gradually add warm water as needed and knead for 8-10 minutes until smooth and elastic.
Let it rise: Cover the dough with a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Chicken Filling:
Sauté onions & garlic: Heat oil in a pan over medium heat. Add onions and garlic, sauté until soft.
Season chicken: Add shredded chicken, salt, pepper, paprika, and thyme. Cook for 3-4 minutes.
Add moisture: Stir in mayonnaise/sour cream (if using) and parsley. Remove from heat and let it cool.
3. Assemble the Rolls:
Divide dough: Punch down the risen dough and divide it into 12-14 equal pieces.
Shape rolls: Roll each piece into a ball, then flatten into a small disc.
Add filling: Place 1-2 tbsp of chicken filling in the center, then seal the edges and reshape into a ball.
Second rise: Place rolls on a baking tray lined with parchment paper. Cover and let them rise for another 30 minutes.
4. Bake the Rolls:
Preheat oven: 350°F (180°C).
Egg wash (optional): Brush rolls with beaten egg for a golden finish.
Bake: 20-25 minutes or until golden brown.
5. Serve Warm & Enjoy!
Best served fresh out of the oven with a side of sour cream or your favorite dipping sauce.
Tip: You can also make these with leftover roasted or grilled chicken for extra flavor!
Let me know if you’d like any modifications! 😊🍞🐔
