Chicken Bun | Meat masala Stuffed Dinner Rolls

Chicken stuffed dinner rolls | Chicken Bun | Masala Bun is a perfect for light dinner, day out lunch, Indoor Parties or family get together…These stuffed buns tastes amazing with butter flavored bread and yummy chicken stuffing. Also the egg wash on top of buns with seasoning mix makes it more flavorful and perfect textured bun / dinner rolls. I came up with loads of desserts for Valentine’s treat so today I scheduled this khara/savory/masala buns. If you are a savory lover that too chicken fan then this stuffed buns which is going to perfectly suit your cravings 🙂

I added moderate spices in the stuffing, you can adjust it to your tolerance. I have two versions based on the flours I used, and I recommend beginners in baking to try 50:50 flour version. The reason for two versions is I was out of flours, so i used mix of bread flour, wheat flour and millet flour in each bakes (can check the video at the end for the outcome with millet flour). That was a time I was worrying to buy eatables/perishables from store and was in need with home baked goods.

Chicken Bun

This post in detail explains

• Dry Chicken Masala Recipe for stuffing in the buns
• Difference between refined and unrefined wheat flour
• How to handle/bake Using Whole Grain Wheat flour
• Beginners Tutorial for kneading and rolling the dinner rolls
• How to stuff the buns with chicken filling
• Instant and Active Dry Yeast Baking Methods
• Tips to nail a perfect textured bun/dinner rolls
• How to bake dinner rolls without using baking ring
• How to add more stuffing inside buns/dinner rolls
• How to get golden crust buns
• What to use / wash for golden crust buns

Know about Wheat Flour

Whole Grain Wheat Flour contains the Bran, Endosperm and Germ . The bran is the hard outer shell of the edible wheat kernel. Once that shell is broken it adds small sharp shards of bran to milled flour. These small bran shards are also known as fiber! The germ is very inside of the wheat berry which has the potential to sprout as new plant. The endosperm is the inside body of the wheat berry which is the largest portion of the wheat kernel. The endosperm contains starchy carbs, proteins and small amount of vitamins and minerals.

Refined Vs Unrefined Flour

White refined wheat flour is made from the endosperm only. Brown flour includes some of the grain’s germ and bran, while whole grain or whole meal flour is made from the entire grain, including the bran, endosperm, and germ and the texture is coarse. Germ flour is made from the endosperm and germ, excluding the bran. Traditional Whole Wheat Flour as shown in video 2:35 minutes & picture below is milled from a red wheat berry. White Whole Wheat Flour is milled from a white wheat berry (available in US).

Bread Flour

Bread Flour: Bread flour is designed for yeast baking. It has a protein content of just under 13% which helps to create more gluten and more rise in our baked breads. It’s a very sturdy flour great to hold together the structure of yeasted doughs. Bread flour has a higher protein content between 12 to 14 percent than all-purpose flour which has 11 percent protein while that of whole wheat flour is 14-14.5%. So if more the protein then more the gluten in your flour.

What is gluten?

Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its characteristic chew. Kneading dough develops a network of gluten strands that trap air and produce the airy holes characteristic of many breads. Vital gluten or vital wheat gluten is the extraction of protein with no starch which added to flours in baking to increase the content ie high gluten flour in wheat flour Baking. However I didn’t use vital gluten in this recipe.

How to choose the flour?

I have made the Chicken Stuffed Dinner Rolls first version with bread flour : whole wheat flour (50:50), and second one completely with Whole Wheat flour (atta) using Tangzhong Method. The flour difference between Atta, Red Hard Whole Wheat and White Wheat is, the atta (India) looks sand like / slight yellow color compared to the White Whole Grain wheat or Red Wheat Berry Flour (available in US) and it is less in protein content compared to others.

Do prefer home ground wheat flour which doesn’t undergo much heat while grinding and so the protein content remains high or else buy in store with high protein content flour. If you feel you are completely using atta try to add vital wheat Gluten or replace half portion of atta with whole grain wheat flour or at least 20 % unbleached bread flour to the atta or at least 20% unbleached all purpose flour to get better buns / dinner rolls.

Flours I used in this Recipe

In this recipe the flour I chose are Unbromated Bread Flour and Whole Grain Flour. You can use the Whole Wheat Flour as it is with whole grains with bread flour combo of 20:80 or 50:50 (I often choose this for parties) or 80:20 in REGULAR METHOD described below or use 100% Whole Grain Flour, measure the flour, sieve the flour the recipe calls for, take the entire coarse texture with few tbsp fine flour, cook with water and butter ie TANG ZHONG METHOD for better soft buns from unrefined flour (described below).

Instant Vs Active Dry Yeast

You know the demand for yeast and flours was very high during the beginning of pandemic. One time when I ordered grocery in Insta cart , the guy who helped to fulfill our order replaced active dry yeast with bread machine yeast and I approved that change immediately because I know the bread machine yeast can be used as instant yeast in regular baking method.

Both yeast needs two rising/proofing but there are some changes between them in proofing method to note

• Active Dry Yeast
  • Dry active yeast needs to be activated with warm water and sugar mixture (refer Whole Wheat Dinner Rolls Recipe) but some packages say you no need to so do stick with the package.
  • Active dry yeast based dough needs 1 hour for first rise than after punching, stuffing and shaping it needs just 30 minutes of second rise before baking.

• Instant Yeast
  • Instant yeast/bread machine need not to be activated can directly add to the flour or cold water/liquid content and mix with the dough.
  • This yeast based dough needs just 10 minutes of resting during first rise after that do stuff with chicken mixture and shape it.
  • Once done allow 1 hour of second rise before baking.

How to steam Buns/No Oven Option

• For steaming in 5 inch steamer pan I used 200 grams of first rise dough and 50 grams each bun.
• After the second proof, instead of just melted butter I added garlic powder, Italian herb mix, red chili powder , pinch turmeric powder and salt to it and applied all over the buns (refer picture below).
• Top the buns with sesame seeds.

• In a pan filled half with water allow the water to boil well (Pic 1).
• In high boiling water it took 22 minutes for the buns to get it done.
• Place the stainless steel pan over it (Pic 2) and cover the top.
• Cover with cloth wrapped lid throughout the entire process, cloth absorbs excess water if any over buns and prevent the buns getting soggy.
• You can check whether it is done or not by touching the top of buns, if its not sticking then its done.
• Immediately after steaming apply herb mixed butter over the buns to give rich color and flavor as shown.

Filling For Chicken Stuffed Dinner Rolls

Chicken Cubed – 600grams (1.32 pounds)
Chopped Onion – 1 Cup
Garlic, chopped – 1 Tbsp
Chopped Ginger – 1 Tbsp
Capsicum – 1/3 Cup
Cumin Seeds – 1/4tsp
Tomato or Puree – 3 Tbsp
Red Chili Powder – 1/4tsp
Garam Masala Powder – 1tsp
Turmeric Powder – 1/4tsp
Coriander Powder – 1 Tbsp
Salt & Oil – As Needed
Optional Thing for filling are
Sambar Powder – 1/2tsp
Chopped Green Chilis
Chopped Coriander Leaves or Thai Basil Leaves

How to prepare the stuffing

• Cube skinless, boneless chicken to small pieces, add turmeric powder wash and dry the excess moisture, keep aside (Pic 1).
• Chop onion, capsicum, ginger and garlic to fine pieces (Pic 1) and make sure it fits in the bun.
• Add a tbsp of oil in hot pan, splutter cumin seeds.
• To that add onion , capsicum, ginger, garlic and sauté till they become tender (Pic 2).
• Now add all the masala powders mentioned above in ingredient list.

• Sauté a minute till raw smell disappears then add cubed chicken(Pic 3).
• Add a little amount of water to cook the chicken and cook in medium flame.
• Once all the moisture evaporates add chopped coriander leaves or Thai basil leaves and let it cool completely (Pic 4).
• Cool the mixture before stuffing in the buns and meanwhile do prepare the dough for the buns.

Tangzong Whole Wheat Dinner Rolls

For Tangzhong

Whole Grain Wheat Flour – 1/4 Cup
Water – 1 Cup
Butter – 5 Tbsp

Remaining Ingredients For the dough

Whole Wheat Flour – 2.75 Cups
Active Dry Yeast 2.5 tsp (Instant 2 tsp)
Egg – 2 Numbers (Large, reserve 1 egg white for brushing the buns)
Milk- 2 Tbsp or more as needed
Sugar – 1.5 Tbsp
Himalayan Salt – 1tsp
Garlic Powder + Herbs – 1/2tsp
Italian Seasoning – 1/2tsp &
Sesame Seeds – For Topping

Yields 8 Buns (88 grams Dough Weight Each)

Tang Zhong Dough Preparation

• Picture 1 shows the coarse texture from the whole grain wheat flour.
• I cooked the entire coarse grain from the flour measurement the recipe calls with 2 tbsp soft flour (refer video at 12:08 minutes ) with 1 cup water (Pic 2).
• Keep stirring since the flour gets thicken soon and to prevent burn at the bottom of the pan.
• Add butter and continue cooking, it turns shiny and glossy mixture as shown in Pic 3.
• Let this mixture cools completely before adding to other ingredients to prepare the dough (check the “Dough preparation” Heading for the rest of steps).

50:50 Bread : Wheat Flour Version

Ingredients

Bread Flour/APF (50%) + Wheat Flour (50%) – 3 Cups
Dry Yeast – 2.5tsp/Instant – 2tsp
Sugar – 1.5 Tbsp
Himalayan Salt – 1tsp
Garlic Powder + Herbs – 1/2tsp
Milk – 3/4 Cup Plus Water – As Needed
Butter – 5 Tbsp
Egg – 2 Numbers (Large, reserve 1 egg white for brushing the buns)
Italian Seasoning – 1/2tsp &
Sesame Seeds – For Topping

Yields 8 Buns (88 grams Dough Weight Each)

Chicken Stuffed Dinner Rolls Dough Preparation

• Measure the flour (Pic 1) you use, if using Tang Zhong prepare ahead of time.
• In a large bowl add flour, Tang Zhong (if using) salt and herbs (add Instant yeast if using Pic 2 ) and stir well.
• In lukewarm milk add active dry yeast (if using), sugar, and allow to activate the yeast for 5 mins or mix just to dissolve cane sugar and add this to the prepared flour mixture.

• Add Eggs (pic 3) and reserve egg white for brushing the buns.
• Gently add milk mixture to the flour (always add milk/water in batches).
• Knead to soft pliable dough by adding the soft butter (Pic 4, exclude in Tang Zhong) and if its dry add more milk or water.
• The texture of dough at this time is slightly sticky and that is the perfect consistency video at 5:09 minutes.
• Cover and rest the dough in warm place for 10 minutes in Instant yeast (Pic 6) or 60 minutes or till it doubles in size if using Active Dry Yeast.

How to proof Bread dough in Instant Pot

In case if you use active dry yeast do proof the dough for 60 minutes in first rise.

• Place a parchment in the instant pot inner pot or grease inner pot with oil.
• Place the kneaded bread dough in the center (Pic 2).
• Set the Yogurt mode in IP for 30 minutes (normal, pic 1).
• Also cover it with Instant pot glass lid (Pic 2).
• After 30 minutes of proofing ,its proofed beautifully (Pic 3 & 4).

How to Stuff & Shape Chicken Stuffed Dinner Rolls

• Punch after first rise of dough and divide into 8 equal rolls of 88grams each (refer video from 6:25minutes).
• Shape each roll in to a cup (pic 1 & 2) and make room for the filling to stuff in, can refer video 14:37 minutes for clear idea.

• Keep the filling inside (Pic 3) and cover it up gently (Pic 4 , 5 & 6).
• Close the bun very well (pic 7) and place the seam part down in prepared baking pan (pic 8).
• Do roll it round and remove the excess dough if you feel any but if you stuff very well then there won’t be any excess dough.
• When you place the rolled buns (pic 8) in pan do leave enough space for them to rise and bake to get round buns or else make it close as shown in video at 18:27 minutes for pull apart buns.

• Again rest the shaped rolls for another 30-40 minutes to rise in active dry yeast or 1 hour if using instant yeast (pic 9) .
• Add herbs, garlic powder, seasoned salt to the reserved egg wash or in milk as desired and brush over the buns.
• In between for every 20 minutes once brush the top with egg wash (at least 2 times before start baking) but apply gently and don’t disturb the rising buns by pressing them down/hard or else do once at last just before baking.
• Also top the buns with sesame seeds (pic 10).
• Preheat the oven to 375°F and bake for 15-18 minutes or buns turn light golden brown (Pic 6).
• When it is hot out from oven immediately apply butter or the egg wash to get shiny brown top!!!.
• Have it with your favorite spread or Plain (We love it with Cream Cheese spread or ranch)…

Notes

1. Don’t use very hot milk, it kills the yeast.
2. Make sure the filling is also not too hot (should be cool enough) before covering with dough.
3. Don’t make the filling oily it won’t stay inside the dinner rolls and its tough to work with oily chicken filling.
4. If you feel so, do remove/drain excess oil from the filling and continue wrapping.
5. While rolling the bun with the stuff, if you feel it cracks here and there lightly then wet your palms with milk and roll, it hides the crack (refer video at 15:05 minutes .
6. Also the sticky dough can be handled by greasing your palms with oil refer video at 6:47 minutes.

I already came up with Egg less, Sweet and Cute shaped dinner rolls, here is a quick round up…  

1) Potato Stuffed Rosette shaped bun, pure vegetarian dinner rolls recipe

2) Sweet Stuffed Heart Shaped Dinner rolls (Eggless and Butterless) recipe

3) Indian PAV Bun Recipe with less yeast

4) Eggless Potato Stuffed/ Lion, Braided, Clover Shaped dinner rolls recipe

5) Assorted Dinner Rolls (Rosette/Clover and Swirl Shapes) recipe

Video Tutorial

Recipe Card

Conclusion

I felt that Bread flour/ All Purpose Flour buns are fluffy either in recipe with 100%, 80%, 50% or 20% flour addition compared to 100% whole wheat flour buns which are dense in texture. But taste wise both are equally good and of course the 100% wheat flour gives that unrefined flour satisfaction, health bake indeed :-).