Thursday, April 29, 2010

Chicken Bun Roll

I went for a garage sale in my neighborhood and found a book about baking breads using bread maker for 50cents. It's a good book and I have a bread maker. So it was a great bargain.

I tried this recipe thinking it will be a good lunchbox item for my daughter. I didn't except anything much. However, when I tasted these buns, they transported me to Mumbai. They tasted just like the rolls/buns we used to have at Hearsch bakery.

Chicken Bun Roll
Recipe adapted from Bread Machine Baking
5/8 cup skim milk
2 cups organic bread flour (I used King Arthur brand)
1/2 tsp salt
1/2 tsp sugar
1 tbsp olive oil
1 tsp rapid rise active dry yeast

For the filling
1 tbsp oil
1 tsp ginger-garlic paste
1 tbsp soy sauce
1/2 tsp sugar
10 oz boneless, skinless chicken breast, chopped
1 tbsp chopped onion
1 tbsp chopped cilantro
1/2 tsp paprika or any mild chili powder
1/2 tsp turmeric powder
a pinch of garam masala
salt to taste
A pinch of freshly ground black pepper

1 tsp sesame seeds

Suggested Accompaniment
Tomato Ketchup

1. Mix all the ingredients for stuffing in a big bowl. Cover and refrigerate for 1 hour.
2. Pour milk and all the ingredients for making bread in the bread maker container according to the manufacturer's instructions.
3. Set the bread maker to "Dough" mode.
4. Pour all the stuffing mixture in a saucepan. Stir fry till chicken is thoroughly cooked. Set aside to cool down completely. Mince it completely using food processor. Set aside.
5. When the dough cycle is finished, remove the dough from the machine. Punch it down on a floured surface.

6. Divide into 9 uniform pieces.
7. Roll out each in a small flat bread.

8. Place some filling in the middle.
9. Bring up the sides of the dough to cover the filling and pinch the edges together to seal. Turn it over and try to roll into a smooth ball.

10. Place the buns seam-side down on the greased baking sheet. Keep covered till you work on the remaining buns.
11. Cover the buns and let them rise in a warm place for 30 minutes.

12. Preheat oven to 400F. Spray some oil on the buns. Sprinkle some sesame seeds.
13. Bake for 20 minutes or until the buns are golden brown.

Note -
1. The book recommended using a glaze of 1 egg yolk and 1 tbsp water. Glaze it over the buns before sprinkling sesame seeds. In that case, there is no need to spray any oil. This step will give a sheen to the buns and it will help stick those sesame seeds to the buns. Since I didn't use the glaze, my sesame seeds fell apart after the buns were baked. :-

2. The book did not suggest mincing the chicken after getting cooked. However, since I used very less oil, my chicken mince was little on the dry side. Next time, I will not mince the chicken after cooking but will keep just the small pieces.

Recipe adapted from


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