I wanted to post about these wonderful chicken cheese crescent rolls for so long but whenever I bake these wonderful rolls, I’m always in a hurry to serve these warm so never had the time to take decent photos for the blog. I finally managed to bake these for the sole purpose of taking some decent shots!
I want to tell you some nice things about these crescent rolls before getting to the recipe. Everyone loves these rolls whenever I bake them. They make great snacks for parties and get-togethers’. They always turn out great. The chicken cheese filling recipe is my secret filling recipe which is quite simple but super yummy which I also use to fill my samosas all the time.
If you are ready to bake these amazing rolls and want to impress your family and friends, let’s get to the recipe! You will find my tips to bake best rolls. If you bake these rolls, don’t forget to tag me on Instagram @altapetedesigns. I would love to know how yours turn out!
A wonderful recipe of chicken and cheese filled crescent rolls. Get ready to impress your family and friends!
- 316g all-purpose flour
- 2 tsp instant yeast
- 2.5 Tbsp milk powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 130ml milk*
- 2 eggs*
- 3 Tbsp luke warm water*
- 42g butter, softened*
- 2 medium size chicken breasts fillet, boiled and shredded
- 1 Tbsp ginger-garlic paste
- 200g cheese of your choice
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red chili flakes
- 1/2 tsp cumin powder
- 1/4 cup sriracha sauce or hot chili sauce
- 3 Tbsp soy sauce
- In a small bowl, add instant yeast, 1 Tbsp sugar and water, mix well and leave for 10 minutes or until mixture is frothy. If the mixture does not get frothy, your yeast has gone bad. Don’t use it and buy a new pack.
- In a bowl of stand mixer or dough maker, add flour, remaining sugar, salt and dry milk powder. With dough hook attached, mix everything well.
- Now add yeast mixture, eggs and butter. Start mixing the dough while gradually adding the milk to knead the dough.
- Knead the dough until it starts leaving the sides of the bowl and comes together into a ball.
- The dough should be soft but firm and should leave a clean bowl behind when you move it into a lightly greased large size bowl.
- Cover the dough with plastic wrap and leave it in a warm place for 60 to 90 minutes or until it’s double in size.
- Until the dough is rising, make the filling.
- Add 2 Tbsp of oil or butter in a medium size pan and add the ginger-garlic paste. Cook the paste for 1 minute and add the boiled and shredded chicken. After cooking the chicken for 2 minutes, add all the spices and sauces and mix well. Cook for 5 minutes. In the end turn off the heat and add the cheese. Mix the cheese until it’s well incorporated into the chicken mixture. Let the mixture cool.
- After the dough has risen to double in size, take it out onto a lightly floured surface and divide in half using a dough slicer or knife.
- Put one half back to the greased bowl and cover with plastic wrap.
- Take a baking sheet big enough to hold 24 large size crescent rolls. Grease the baking sheet with non-stick cooking spray or butter. Line the sheet with baking paper/butter paper/parchment paper.
- Roll out the other half of the dough to a 14 inches circle.
- Cut the circle in 4 halves using a pizza cutter or pastry cutter. Divide each part into thirds, making 12 triangles in total.
- Place 1 Tbsp of filling mixture at the wider edge of the triangle and start rolling into a crescent shaped roll. Place the roll onto the prepared baking sheet and keep the sheet covered with kitchen towel or large size napkin. Make sure you leave a 2 to 3 inches space between the rolls.
- Repeat same with the other half of the dough and make another batch of 12 crescent rolls.
- After all the rolls are made, cover the rolls with large size kitchen towel and keep in a warm place for 60 to 90 minutes or until the rolls are very puffy.
- At the end of the rising time, heat the oven at 350F.
- Just before baking the rolls, brush the rolls with egg wash and sprinkle with white & black sesame seeds.
- Bake the rolls for 15 to 18 minutes or until they turn into nice golden color.
- Take the rolls out of the oven and brush with melted butter to add that extra oomph to your wonderful rolls!
Use milk at room temperature The water should be at 110 to 115F to activate the yeast. The butter should be at room temperature and softened. Save some from whisked eggs to brush the rolls before baking. You know the kitchen economy!