- In a large bowl, whisk together flour, yeast, sugar, and salt.
- Add mashed potatoes, warm milk, melted butter, and egg.
- Mix until a sticky dough forms, then knead for 8-10 minutes until smooth.
- Cover and let rise for 1 hour or until doubled in size.
2. Prepare the Chicken Filling
- In a bowl, mix shredded chicken, salt, pepper, paprika, garlic powder, cumin, cream cheese, shredded cheese, and parsley.
- Stir until well combined and creamy.
3. Shape the Rolls
- Once the dough has risen, punch it down and divide into 12-15 equal portions.
- Flatten each piece into a small disc and place a spoonful of chicken filling in the center.
- Pinch the edges together to seal, forming a smooth ball.
4. Second Rise & Bake
- Arrange the rolls on a greased or parchment-lined baking sheet.
- Cover and let them rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Brush the tops with egg wash for a golden crust.
5. Bake to Perfection
- Bake for 20-25 minutes until golden brown and fluffy.
- Let cool slightly before serving.
Serving & Storage Tips
- Serving: Enjoy warm with a side of garlic butter, marinara sauce, or yogurt dip.
- Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Freeze unbaked rolls for up to 2 months. Bake straight from frozen, adding a few extra minutes.
- Reheating: Warm in a toaster oven at 350°F (175°C) for 5-7 minutes or microwave for 20 seconds.
Variations & Customizations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling.
- Cheesy Rolls: Mix in extra cheese or stuff with a cheese cube.
- Vegetarian Option: Swap chicken for sautéed mushrooms or mashed beans.
- Garlic Butter Topping: Brush baked rolls with melted garlic butter and fresh herbs.
FAQs
1. Can I use store-bought dough?
Yes! You can use pizza dough or biscuit dough for a quicker version.
2. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a slight sweetness to the dough.
3. How do I make these extra soft?
Use mashed potatoes without lumps and knead well to develop gluten.
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