Instructions:
Step 1: Make the Potato Rolls
Prepare the Mashed Potatoes:
- Peel and boil the potatoes until fork-tender (about 15 minutes). Drain and mash them, allowing them to cool slightly.
Activate the Yeast:
- In a small bowl, mix 1/2 cup warm milk (around 100°F, not too hot) with 2 tbsp sugar and the yeast. Let it sit for about 5 minutes until the yeast becomes foamy.
Make the Dough:
- In a large mixing bowl, combine the mashed potatoes, flour, and salt. Add the activated yeast mixture and the softened butter.
- Mix the ingredients until a dough forms. If the dough is too sticky, add a little more flour until it’s soft but not overly sticky.
Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
First Rise:
- Lightly oil a clean bowl with olive oil, then place the dough inside. Cover it with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Shape the Rolls:
- Once the dough has risen, punch it down to release the air. Divide the dough into 8-10 equal portions and shape them into round rolls.
- Place the rolls on a greased or parchment-lined baking sheet, leaving some space between each one for expansion.
Second Rise:
- Cover the rolls with a towel and let them rise again for 30 minutes, or until puffed up.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Bake the Rolls:
- Brush the tops of the rolls with the beaten egg for a golden finish. Bake the rolls for about 20-25 minutes, or until they are golden brown on top.
- Once baked, remove from the oven and let them cool slightly before serving.
Step 2: Prepare the Chicken Filling
Cook the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika (if using).
- Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side, or until they are fully cooked and have an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and let it rest for a few minutes.
Shred the Chicken:
- Once the chicken has rested, shred it using two forks or chop it into bite-sized pieces.
Mix the Filling:
- In a bowl, combine the shredded chicken with sour cream, mustard (if using), and chicken broth. Stir until the chicken is well coated and the filling is creamy.
- Adjust the seasoning with more salt, pepper, or paprika to taste.
Step 3: Assemble the Potato Rolls with Chicken
Assemble the Sandwiches:
- Slice the potato rolls in half once they have cooled slightly. Spoon the creamy shredded chicken mixture onto the bottom half of each roll.
- You can add extra toppings such as lettuce, tomato slices, or pickles for added flavor.
Serve:
- Serve the potato rolls with chicken warm, garnished with fresh parsley if desired.
Tips for Success:
- Make-Ahead Rolls: You can prepare the dough the night before and let it rise in the refrigerator overnight. The next day, simply shape, let the rolls rise, and bake.
- Chicken Variations: Feel free to swap the shredded chicken for rotisserie chicken, grilled chicken, or even shredded beef if you prefer.
- Make it Spicy: Add jalapeños or hot sauce to the chicken filling for an extra kick!
- Dairy-Free Version: Use dairy-free butter and non-dairy milk for the potato rolls, and swap the sour cream for a dairy-free alternative like cashew cream.
These Potato Rolls with Chicken are perfect for a cozy family dinner, picnics, or even as a fun meal for a crowd. The soft, fluffy rolls pair wonderfully with the creamy chicken filling, making each bite irresistible. Would you serve these with any sides, or are you thinking of keeping them simple with just the rolls and chicken?