Chicken Rolls

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Chicken Rolls

Chicken Rolls

I have to say that these rank among my families favorite meals.  My kids will eat them either hot out of the oven or cold as leftovers.  You can make it easier by using store bought crescent rolls, but I find it cheaper and more filling to make the rolls myself.  To make these lovely bites, I combined my Mom’s Dinner Rolls recipe and my Creamy Chicken Filling recipe.  I make the full recipe for my rolls and end up with about 36 chicken rolls and a dozen plain rolls.  That may seem like a lot, but believe me these get gobbled up quickly!  Some of us like to dip them in mustard.  If I feel like adding a little more, I will make a chicken gravy to serve over the top.  I like to make these to take with us on road trips.  They are tidy and filling.
I hope you like them as much as we do!

Chicken Roll Prep

Chicken Roll Prep

After the dough raises until double, I divide it into four balls.  I roll each out and cut it into 12 triangles.  I spoon chicken roll filling onto the wide end of each triangle and roll it up, tucking the sides in as I go.

Chicken Rolls
 
Author: 
Recipe type: Main Dish
Cuisine: Chicken
This is one of my families all time favorites!
Ingredients
Rolls
  • 3 cups warm water
  • ½ cup powdered milk
  • 2 Tbsp active dry yeast
  • ½ cup honey
  • ½ cup oil
  • 1 Tbsp salt
  • 9 cups flour
Filling
  • 4 Tbsp butter
  • 4 Tbsp finely chopped onion
  • 3 cups cooked, shredded chicken
  • 8 oz cream cheese
  • ½ tsp salt
  • ½ tsp thyme leaves
  • ½ tsp pepper
  • 6 Tbsp chicken broth
Instructions
Rolls
  1. In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves.
  2. Add yeast, honey, oil, salt and 5 cups of the flour; mix together.
  3. Add in 3 more cups of flour and mix in. Add remaining flour a little at a time. You may not need the full 9 cups. Mix until the dough starts to clean the sides of the bowl and feels soft and slightly sticky. Dough should be soft, not overly sticky, and not stiff.
  4. Knead for 5 minutes. Let dough rise until double.
Filling
  1. There are two preparation methods for this one. I tend to do the one over the stove. I like the way it softens the onions.
Over the stove
  1. In a large skillet melt butter.
  2. Add onion and cook over medium heat until softenened (about 4-5 minutes).
  3. Add remaining ingredients. Continue cooking, stirring occasionally, until cream cheese is melted and heated through (2-3 minutes).
Microwave
  1. Cut cream cheeese into 6 pieces.
  2. In 2-qt casserole, melt buttter on HIGH (40-50 sec.).
  3. Stir in onion; microwave on HIGH until softened (1½ to 1¾ min.).
  4. Stir in cream cheese and remaining filling ingredients.
  5. Microwave on HIGH, stirring after 1 minute until heated through (2 to 2½ min.).
Putting it all together
  1. Separate dough into 4 balls.
  2. Roll out into 12 inch circle. Cut like a pie into 12 pieces.
  3. Add a small scoop of chicken roll filling onto the wide end.
  4. Roll up, tucking sides in around the filling as you go.
  5. Place on greased pan tail down on bottom and place about ½ in. apart on pan.
  6. Bake 350 degrees for 15-20 min.

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