Sunday, May 5, 2013

Barbecue Chicken Sandwich Rolls


For this month's Secret Recipe Club, I was assigned to Jessica of The Inquiring Chef.  Do you know that she lives in Thailand?  So lucky!  I absolutely love Thai food and I can only imagine the wonderful access she must have to both the food and the exotic ingredients to make it.

Her blog is filled with yummy recipes that she came up with herself and it was with great joy that I chose to make her Barbecue Chicken Sandwich  Rolls.  In case you didn't know, she grew up in Kansas with some great barbecue so these rolls are part of her personality and I wanted to showcase that.  Besides, I love barbecue myself as well as baking bread, so this recipe was perfect for me.

I had some chicken tenders in my freezer, so I poached those and used them instead of roasted chicken.  I also made my own barbecue sauce instead of using storebought.  In addition, I changed the method of making the rolls a little, but otherwise, kept the recipe the same.


Eating these rolls reminded me of my favorite baked char siu bao (now I totally want to fill them with char siu aka Chinese barbecued pork).  The rolls were super fluffy and soft, slightly sweet, and paired deliciously with the barbecue chicken filling on the inside.  My only regret is that I didn't use more filling in the rolls.  But, even then, my family declared this recipe to be fantastic and they thoroughly enjoyed eating them.  I would love to try these rolls with other fillings in them, the char siu for instance or curried chicken or even sloppy joe filling.  The possibilities are endless.


And, speaking of possibilities, since I'm very much a sweets person, I went ahead and filled some of the buns with leftover chocolate ganache that I had in my fridge.  Voila!  Chocolate filled sweet buns.  Spread them with some raspberry jam and ohhh so good.  So, if you do what I did, you'll have dinner and dessert with one recipe.  Can't beat that.

Thanks Jessica for your delicious recipe.

Barbecue Chicken Sandwich Rolls (adapted from The Inquiring Chef)

3 Tbsp. warm milk (I used yogurt)
2 1/2 tsp. active dry yeast
1 c. warm water 
2 1/2 Tbsp. sugar (I increased this to 4 Tbsp.)
3 and ¾ cups all-purpose flour (plus about ½ cup extra for shaping the rolls) (I used 1 c. bread flour + 2 3/4 c. all-purpose flour)
1 tsp. salt
2 ½ Tbsp. unsalted butter, melted
2 large eggs (separated – 1 for dough and 1 for egg wash)
2 cups shredded and roughly chopped, roasted chicken (I used poached chicken breasts)
½ cup barbecue sauce (can use storebought or your own homemade sauce)

Combine the warm water with the yeast and a pinch of sugar and let sit for 5 min. till foamy.  Combine the yeast mixture with the melted butter, sugar, milk or yogurt, and the egg and mix well.  Add 1 cup of bread flour and the salt and mix well.  Add the rest of the flour and mix well till combined.  Knead the dough as best as you can until it forms a smooth ball.  Put the dough into a well-greased bowl, cover with plastic wrap, and let rise until doubled in size, about 1-2 hours.

Combine the chicken with the barbecue sauce and mix well.     

Line a baking sheet with parchment paper.  Using lightly floured hands, remove 1/4 of the risen dough and gently roll it into a cylinder, approximately 8 inches long.  (The dough will be quite sticky, but add only as much flour as you need to prevent it from sticking to your hands.)  Using a knife or dough scraper, cut the cylinder of dough into 8 even pieces. Flatten each piece into a circle. Drop one teaspoon of the chicken mixture into the center of each dough circle. Pull the sides of the dough around the filling and twist them together firmly to seal the chicken inside. Place each filled roll, seam-side down on parchement paper.

Let sit until doubled in size, about 30 min.  Preheat oven to 350F.  
 
Brush the top of each roll liberally with a beaten egg.

Bake until the surface of the rolls are golden brown, 18-20 minutes. Serve warm or at room temperature.

Note:  Alternately, you could fill each piece of dough with a teaspoon of chilled chocolate ganache.  







 

32 comments:

  1. Lisa - I had Char Siu Bao on the brain when I made these, but I've been too intimidated to try the Chinese bun recipe at home. It's definitely high time I give it a try. So glad you liked them, and so glad to have found your blog through SRC!

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  2. What a cool recipe! Love the surprise of chicken inside the rolls...so fun! :)

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  3. Yum yum Lisa! This ones a great pick. When I get to baking bread again, can't wait for cooler days, I know I'm going to try this.

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  4. Love those! They really look amazing!

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  5. Your rolls look delicious. Love the tasty surprise in side.

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  6. Those look so good!

    You don't raise them after you form the rolls? Just go ahead and bake? That makes sense because you wouldn't want the chicken mixture sitting at room temperature, but just wanted to check.

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    1. Oh my gosh! Thanks for catching that error. I have corrected the recipe to show that there's a second rising time of 30 min. before baking them.

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  7. Wow, Lisa! You made a savory. ;) These look amazing! I will definitely give these a try soon.

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    1. I know, right? It was a surprise to me too, but a tasty one.

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  8. these rolls look so impressive!!

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  9. These look and sound so delicious!

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  10. They look delicious! I've been on a kick of slider sandwiches recently so I'll be making these soon.

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  11. What a terrific recipe. You always make the best stuff.

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  12. Oh wow, those look so good! I can't seem to get enough barbecue-type food this time of year, so I could totally take care of several of these! Great choice for this month.

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  13. Those look super fun and yummy. Having lived in KS for 5 years, we love BBQ. And I'm all over the chocolate ganache idea!

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  14. What a great idea... so much fun. Thanks for sharing with the SRC!

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  15. They look really good. I made something kind of similar, but not with BBQ sauce and it used frozen bread dough. I would like to use the from scratch recipe. :)

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  16. Hi Lisa,
    Your food creation is just so delicious. I wish I can have one right now. Thanks for sharing this recipe, by the way, count me in as your newest follower:)

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  17. Oh I love BBQ chicken but the idea of these sweet buns filled with ganache is irresistable!

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  18. OMG this is such an awesome recipe. Just like the ones in the Chinese bakeries...but way better!

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  19. I can imagine all kinds of fillings with this one. Shrimp. Crawfish. Pork. thanks for this one!!

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  20. oh wow! These sound wonderful

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  21. These look awesome! Chicken for dinner and chocolate for dessert. Perfect!

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  22. Lisa:
    These BBQ chicken rolls look beyond tempting...I love how buttery and shiny they look on the outside and how stuffed they are with the great BBQ chicken filling. In one single word: Mouth-Watering!!!!

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  23. very nice.. just love Chicken stuffed buns especially when i have it with some ketchup.. tried too .. but mine is not that special as yours.. Chicken stuffed Buns must visit my place when time permits.. i love to have your feedback dear :) **HAPPY BLOGGING**

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