Chicken & Cheese Stuffed Bread Rolls

Yield: 8 large rolls
Prep time: 35–45 minutes
Dough rising: 60–75 minutes
Cooking: 25–30 minutes
Total: about 2½ hours

Ingredients
For the dough
3 cups (375 g) all-purpose flour
2¼ tsp (7 g) instant yeast
1 tbsp sugar
1 tsp salt
¾ cup (180 ml) warm milk
¼ cup (60 ml) warm water, plus a little if needed
2 tbsp olive oil or melted butter
1 egg
For the chicken filling
450 g boneless, skinless chicken
1 tbsp oil
1 small onion, finely chopped
2 cloves garlic, minced
½ red bell pepper, finely diced
½ green bell pepper, finely diced
½ cup sweet corn
2 tbsp chopped fresh parsley or cilantro
1 tsp paprika
½ tsp black pepper
½ tsp chili flakes, optional
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt, or to taste
2 tbsp mayonnaise or cream cheese
1 tbsp ketchup
1 tsp hot sauce, optional
Cheese filling
1 cup (100–120 g) shredded mozzarella
¾ cup (75–90 g) shredded cheddar
2 tbsp cream cheese, optional

A combination of mozzarella and cheddar gives the best balance of stretchiness and flavor. Similar chicken-cheese rolls commonly use both cheeses. 

For the topping
2 tbsp melted butter
1 small garlic clove, finely grated, or ½ tsp garlic powder
1 tbsp chopped parsley
½ tsp dried Italian herbs
1 egg + 1 tbsp milk, for egg wash
1 tbsp sesame seeds, optional
Extra shredded cheese, optional
1. Make the dough
Add the warm milk, warm water, sugar and yeast to a bowl.
Stir and leave for 5–10 minutes. With instant yeast, this step is optional, but it helps confirm that the yeast is active.
Add the egg, oil and salt.
Gradually add the flour.
Mix until a soft dough forms.
Knead for 8–10 minutes, either by hand or with a mixer.
The dough should be soft and slightly tacky but shouldn’t stick heavily to your hands.
Place it in a lightly oiled bowl.
Cover and let rise for about 1 hour, or until approximately doubled in size.

Tip: Don’t add too much flour. A slightly soft dough produces much softer rolls.

2. Cook the chicken filling

You can use chicken breast or boneless chicken thighs.

Cut the chicken into small pieces.
Heat 1 tbsp oil in a large skillet.
Add onion and cook for 2–3 minutes.
Add garlic and cook for about 30 seconds.
Add the chicken.
Add paprika, black pepper, garlic powder, onion powder, chili flakes and salt.
Cook until the chicken is completely cooked.
Add the bell peppers and corn.
Cook another 2–3 minutes.

If using raw chicken, the safest method is to check the thickest pieces with a food thermometer; poultry should reach 165°F / 74°C internally.

Remove from heat.
Allow the mixture to cool for 5–10 minutes.
Mix in mayonnaise or cream cheese, ketchup and hot sauce.
Stir in the parsley/cilantro.
Important

Cool the chicken mixture before putting it into the dough. Hot filling can make the dough greasy and difficult to seal.

3. Prepare the cheese

Mix:

mozzarella
cheddar
optional cream cheese

Set aside.

For an especially cheesy center, reserve a little mozzarella to put directly in the middle of each roll.

4. Divide the dough

Once doubled:

Punch the dough down gently.
Transfer it to a floured work surface.
Divide into 8 equal pieces.
Shape each piece into a ball.
Cover and rest for 10 minutes.

This short rest makes the dough much easier to roll.

5. Fill and shape the rolls

For each dough ball:

Roll into a rectangle approximately 6 × 9 inches.
Spread a thin layer of chicken filling over the center.
Leave about 1 inch of empty dough around the edges.
Sprinkle generously with mozzarella and cheddar.
Fold the sides slightly inward.
Roll tightly from one end to the other.
Pinch the seam closed.
Place seam-side down on a parchment-lined baking tray.
Don’t overfill

This is one of the most important parts.

Too much filling causes the rolls to:

burst during baking
leak cheese
become difficult to seal
remain undercooked in the center

The finished rolls should look similar to the cylindrical stuffed rolls in your photo.

6. Second rise

Cover the shaped rolls loosely.

Let them rest for 20–30 minutes.

They don’t need to double again. They should simply become noticeably puffy.

7. Make the garlic-herb butter

Mix:

2 tbsp melted butter
1 grated garlic clove or ½ tsp garlic powder
1 tbsp parsley
½ tsp Italian herbs

Set aside.

8. Egg wash

Whisk:

1 egg
1 tbsp milk

Brush the tops of the rolls lightly.

Sprinkle with sesame seeds if desired.

For an extra-cheesy appearance, add a small amount of shredded mozzarella or cheddar over the top.

9. Bake

Preheat oven to:

375°F / 190°C

Bake for approximately 22–28 minutes, until:

the rolls are golden brown
the tops are nicely browned
the dough is fully cooked
the cheese is melted

Immediately after removing them from the oven, brush generously with the garlic-herb butter.

Rest for 5–10 minutes before serving.

🔥 For the extra-golden top in the picture

For the darker, restaurant-style crust:

Bake at 375°F/190°C until almost done.
Brush with garlic butter.
Add a little cheese.
Increase to 425°F/220°C for the final 2–4 minutes.

Watch carefully because the cheese can brown very quickly.

You can also briefly use the broiler/grill for the final 1–2 minutes, but don’t walk away from the oven.

🍳 Can I fry them instead?

Yes.

For a particularly crispy version, make smaller rolls, seal them very well and shallow- or deep-fry until golden brown.

A similar chicken-and-cheese bread-roll method uses flattened bread, chicken, vegetables and cheese and fries the assembled rolls until crisp; baked versions are also commonly used.

For the image you’ve shown, however, I’d recommend baking because it gives the large cylindrical rolls a better structure and a softer interior.

🥕 Vegetable variation

For a vegetable-heavy version, add:

½ cup finely diced carrots
½ cup corn
½ cup finely chopped bell pepper
¼ cup peas
2 tbsp spring onion

Cook the vegetables until their excess moisture evaporates before combining them with the chicken.

This matters because watery filling can make the bread soggy.

🌶️ Spicy version

Add:

1–2 chopped green chilies
½–1 tsp chili flakes
1 tsp hot sauce
½ tsp cayenne
½ tsp smoked paprika

For a milder family version, omit the cayenne and chili flakes.

🧄 Best dipping sauces
Garlic mayo
½ cup mayonnaise
1 tbsp lemon juice
1 grated garlic clove
½ tsp black pepper
pinch of salt
Spicy mayo
½ cup mayonnaise
2 tbsp ketchup
1 tbsp hot sauce
½ tsp paprika
Mint yogurt
½ cup Greek yogurt
2 tbsp chopped mint
1 tbsp lemon juice
pinch of salt
½ tsp cumin
🥜 Allergen & nut information
Does this recipe contain nuts?

No. The recipe as written contains no peanuts or tree nuts.

However, if you are cooking for someone with a serious allergy, check the labels on:

bread flour
cheese
mayonnaise
ketchup
hot sauce
butter
dried herbs
yeast
chicken stock, if used

Some commercially manufactured foods can have “may contain” or shared-facility warnings.

Dairy

Yes. The recipe contains:

milk
butter
mozzarella
cheddar
optional cream cheese
mayonnaise may also contain egg
Egg

Yes.

Egg is used in the dough.
Egg wash is used on top.
Mayonnaise often contains egg.
Gluten

Yes. All-purpose flour contains wheat/gluten.

Soy

The basic recipe doesn’t require soy, but some mayonnaise, cheese products, bread ingredients and hot sauces can contain soy, so check labels if necessary.

Sesame

Sesame is optional as a topping. Omit it for a sesame-free version.

🌱 Egg-free version

Replace the egg in the dough with:

2 tbsp additional milk or water
1 tbsp additional oil

For brushing, use:

milk + a little oil

instead of egg wash.

Use egg-free mayonnaise if required.

🥛 Dairy-free version

Replace:

milk → unsweetened plant milk or water
butter → olive oil or dairy-free butter
mozzarella → dairy-free mozzarella
cheddar → dairy-free cheddar
cream cheese → dairy-free cream cheese

The result will still work, although the cheese won’t melt exactly like regular mozzarella.

🍗 Can I use leftover chicken?

Yes.

Shredded leftover roast or boiled chicken works extremely well.

Use about 450 g cooked shredded chicken and simply sauté it briefly with the onion, garlic and vegetables before adding the seasonings.

This is also similar to established chicken-cheese bread-roll recipes that use boiled and shredded chicken.

❄️ Can I freeze these?

Yes.

Before baking — recommended

Assemble and shape the rolls, then place them on a lined tray and freeze until firm.

Transfer to an airtight freezer bag/container.

Best quality: use within about 2 weeks.

A comparable chicken-cheese bread-roll recipe also recommends freezing assembled rolls for up to two weeks.

For best results, thaw overnight in the refrigerator, allow them to become slightly puffy at room temperature, then egg-wash and bake.

After baking

Cool completely, wrap individually and freeze.

Reheat at approximately 350°F/175°C until hot throughout.

For food safety, reheated leftovers should reach 165°F/74°C throughout.

⏱️ Can I make them ahead?

Yes.

Day before:

Make dough.
Make filling.
Refrigerate filling.
Shape rolls.
Refrigerate covered.

Before baking, allow the rolls to sit out until somewhat puffy, then egg-wash and bake.

Don’t leave chicken filling sitting at room temperature for extended periods.

❓ Recipe Q&A
Why did my rolls burst?

Usually because they were overfilled, the seam wasn’t sealed, or the filling was too wet.

Why is my bread hard?

Usually too much flour or overbaking. The dough should be soft before rising.

Why is the bottom soggy?

The filling probably contained too much moisture. Cook vegetables until their liquid evaporates and cool the filling before assembling.

Why did my cheese leak out?

Leave a border around the filling and pinch the seam very firmly.

Can I use chicken mince?

Yes. Brown the minced chicken thoroughly and cook until it reaches 165°F/74°C.

Can I use only mozzarella?

Yes. It gives excellent cheese pull but less sharp flavor. A mozzarella-cheddar mixture is more flavorful.

Can I use store-bought pizza dough?

Absolutely. This makes the recipe considerably faster. Use approximately 750–800 g pizza/bread dough for eight large rolls.

Can I use puff pastry?

Yes, but you’ll get a pastry roll rather than the soft bread-like roll in the photograph.

Can I make them without chicken?

Yes. Replace chicken with:

mushrooms
spinach
corn
potato
paneer
mixed vegetables
How do I get the glossy golden finish?

Use egg wash and bake until deeply golden. Brushing with garlic butter immediately after baking gives the shiny, aromatic finish seen in the picture.

How do I get more cheese pull?

Use low-moisture mozzarella, don’t overcook the rolls, and serve them warm.

Can I make mini versions?

Yes. Divide the dough into 12–16 pieces instead of eight and reduce baking time accordingly.

⭐ My recommended version

For the closest result to your photo, I’d use:

Homemade soft dough + seasoned shredded chicken + red/green pepper + corn + mozzarella + cheddar + garlic-herb butter + egg wash.

Bake at 375°F/190°C for about 22–28 minutes, then give the tops a short high-heat finish for that deeply browned appearance.