Dinner Rolls with Chicken and Vegetables: Recipe and Serving Ideas

Ingredients

For the Dinner Rolls:

• 3 1/4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm milk
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg

For the Chicken and Vegetable Filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup bell peppers, finely chopped
• 1 cup onions, finely chopped
• 1 cup carrots, finely chopped
• 1 cup spinach or kale, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon paprika

For the Sauce:

• 1 cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried dill (optional)
• Salt and pepper to taste

Instructions

Making the Dinner Rolls:

1. Prepare the Dough:
   • In a small bowl, dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for about 5-10 minutes until frothy.
   • In a large mixing bowl, combine the flour, remaining sugar, salt, and melted butter.
   • Add the yeast mixture and the egg to the dry ingredients. Mix until a dough forms.
2. Knead the Dough:
   • Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
3. First Rise:
   • Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Making the Chicken and Vegetable Filling:

4. Prepare the Filling:
   • Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until fragrant and softened.
   • Add the bell peppers, carrots, and spinach or kale. Cook until the vegetables are tender, about 5-7 minutes.
   • Add the shredded chicken, oregano, paprika, salt, and pepper. Stir well and cook for another 2-3 minutes. Remove from heat and let cool slightly.

Assembling the Rolls:

5. Shape the Rolls:
   • Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball.
   • Flatten each dough ball into a circle on a lightly floured surface. Place a spoonful of the chicken and vegetable filling in the center of each circle.
   • Gather the edges of the dough around the filling and pinch to seal. Shape into a ball again.
6. Second Rise:
   • Place the filled rolls seam-side down on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for another 30-45 minutes.
7. Bake the Rolls:
   • Preheat the oven to 375°F (190°C).
   • Brush the tops of the rolls with a little melted butter or egg wash (1 egg beaten with 1 tablespoon of water) for a glossy finish.
   • Bake for 20-25 minutes, or until the rolls are golden brown.

Making the Sauce:

8. Prepare the Sauce:
   • In a bowl, mix together the Greek yogurt or sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, dried dill (if using), and salt and pepper.
   • Adjust seasoning to taste.

Serving:

9. Serve the Rolls:
   • Serve the warm dinner rolls with the chicken and vegetable filling alongside the prepared sauce for dipping.

These dinner rolls make a delicious and hearty meal, perfect for family dinners or entertaining guests. Enjoy!