Tuesday, 27 October 2015

Chicken & Salad Rolls

Home Made Chicken Salad Rolls


  • 300g Bread flour
  • 75g Plain flour
  • 5g Instant dry yeast
  • 5g Salt
  • 1 Egg
  • 40g Butter
  • 20g Sugar
  • 150ml warm water.
For the Filling
  • Chicken brest sliced in an angle or tenderloins
  • Salt and Pepper
  • Vinegar
  • 1 Egg
  • Bread crumbs
  • Oil for frying
  • Marinate the chicken with salt ,Pepper and vinegar.
  • Egg wash and crumb them.
  • Deep fry until golden brown.
  • Leave aside.
  • Add the flours,egg,yeast,salt,sugar and mix 2 min.
  • After add water and knead 5 min.Then add butter and continue kneading for 25min.
  • Leave the prepared dough in a greased bowl and leave in a warm place until double in size.
  • When the dough is ready add flour on to the bench and knead 2 min on the bench until you find its not sticky at all.
  • Then cut the dough in to equal size pieces.
  • Roll each piece to a rectangular or an oval shape and roll as instructed in the video.
  • Leave to double in size in a warm place.
  • When ready brush the tops with eggs and bake on 180c about 15-20 min or until golden brown.
  • Fill with chicken and salad ingredients.

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