Cheesy Chicken Stuffed Bread: Pillowy Pull-Apart Rolls Step-by-step instructions

Before you start

Before starting, make sure the milk is warm but not hot, and the butter and cream cheese are softened. Have all the ingredients measured and ready. The dough takes about an hour to rise, so plan accordingly.

You'll need a stand mixer with a dough hook, a large skillet, a baking sheet, and parchment paper. If you're using a thermometer, have it ready for checking the chicken and the baked rolls. The filling can be made while the dough rises, so the timeline is efficient.

Instructions

Dough and Filling

1. 1Make the Dough
   In the bowl of a stand mixer, whisk together the warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. Add the eggs, softened butter, sour cream, garlic powder, salt, and 2 cups of the flour. Mix on low until combined, then gradually add the remaining 1 cup flour. Knead on medium-low speed for 8 minutes, until the dough is smooth and supple. Cover the bowl with plastic wrap and let rise in a warm spot for 1 hour, until doubled in size.
   Look for The dough should be soft, elastic, and slightly tacky but not sticky. It should double in volume after proofing.
   Tip If the dough sticks to your fingers, add a tablespoon of flour at a time. If it feels dry, add a teaspoon of warm milk.
2. 2Cook and Shred the Chicken
   While the dough rises, season the chicken breasts on both sides with smoked paprika, chili flakes, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat and cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then shred finely with two forks.
   Look for The chicken should be golden brown on the outside and cooked through with no pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For extra flavor, deglaze the pan with a splash of water or broth after searing, then add to the filling.
3. 3Make the Creamy Filling
   In the same skillet over medium heat, add the diced bell pepper and onion. Cook for 3-4 minutes until softened. Add the shredded chicken, fresh coriander, and cream cheese. Stir until the cream cheese melts and coats everything. Remove from heat and let cool slightly. Stir in 1 cup of the shredded mozzarella.
   Look for The filling should be thick, creamy, and well combined, with the cheese starting to melt.
   Tip Let the filling cool completely before assembling to prevent the dough from becoming soggy.

At the end of this phase, the dough should be smooth, elastic, and doubled in size. The chicken should be cooked through and shredded, and the filling should be creamy and well-seasoned. The kitchen will smell of garlic, paprika, and warm yeast.

The dough should be soft and supple, and the filling should be thick enough to hold its shape on a spoon. If the dough hasn't doubled, give it more time. If the filling is too loose, cook it a bit longer to evaporate excess moisture.

Shaping and Baking

4. 4Assemble the Rolls
   Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a ball, then flatten into a 5-inch oval. Place a generous spoonful of the chicken filling in the center, top with some of the remaining mozzarella, and pinch the edges tightly to seal. Shape into an oval bun and place seam-side down on a parchment-lined baking sheet.
   Look for Each bun should be well sealed, with no filling visible through the dough.
   Tip If the dough resists stretching, let it rest for 5 minutes before rolling again.
5. 5Second Proof and Egg Wash
   Cover the assembled rolls loosely with plastic wrap and let rise for 30 minutes, until puffy. Preheat the oven to 350°F (175°C). Brush the tops of the rolls with the egg wash.
   Look for The rolls should look slightly puffed and feel airy when touched gently.
   Tip Don't over-proof, or the rolls may collapse in the oven.
6. 6Bake the Rolls
   Bake the rolls in the preheated oven for 28 minutes, until deep golden brown and the internal temperature of the filling reaches 165°F (74°C) if checked with an instant-read thermometer.
   Look for The tops should be golden brown and the rolls should sound hollow when tapped.
   Tip If the tops brown too quickly, tent loosely with foil for the last 5 minutes.

The rolls should be evenly shaped, sealed, and puffy after the second proof. The egg wash should give them a glossy sheen. As they bake, the kitchen will fill with the aroma of butter and toasted bread. The rolls should be golden brown and sound hollow when tapped. The filling should be bubbling and hot, and the cheese should be melted and gooey. If the tops brown too quickly, tent with foil. The rolls should be fully baked through, with no raw dough in the center.

Finishing and Serving

7. 7Brush with Garlic Butter
   In a small bowl, mix the melted butter with the garlic powder. Brush the hot rolls generously with the garlic butter as soon as they come out of the oven.
   Look for The butter should sizzle slightly on the hot surface and soak into the crust.
   Tip Use a pastry brush to coat every nook and cranny for maximum flavor.
8. 8Pull Apart and Serve
   Let the rolls cool for 5 minutes on the baking sheet, then pull them apart while still warm. The cheese should stretch in long ribbons. Serve immediately.
   Look for The cheese pulls should be long and gooey, and the rolls should be soft and pillowy.
   Tip For the best cheese pull, serve within 10 minutes of baking.

The garlic butter should melt into the hot crust, making it glossy and fragrant. The rolls should be warm and pull apart easily, with long, stretchy cheese strings. The filling should be creamy and hot, with visible bits of pepper and chicken. The bread should be soft and pillowy, and the edges slightly crisp. Serve immediately for the best cheese pull. If any rolls are left, they can be reheated, but the texture will be softer.

Common mistakes

Whoever makes this recipe might be tempted to add too much filling, which can cause the rolls to burst open during baking. Use a generous but not overly heaping spoonful. Another common mistake is not sealing the dough properly—pinch the edges firmly and roll them slightly to ensure a tight seal.

Over-proofing the second rise can make the rolls collapse in the oven, so keep an eye on them. Also, don't skip the egg wash; it gives the rolls their beautiful golden shine. Finally, let the rolls cool slightly before serving—the filling is molten hot.

How to tell it’s done

The rolls are done when they are deep golden brown on top and the internal temperature of the filling reaches 165°F (74°C) if checked with an instant-read thermometer. The crust should be firm to the touch, and the rolls should sound hollow when tapped.

Let them cool for 5 minutes before pulling apart—this allows the cheese to set slightly and prevents burning your mouth. The cheese should stretch when pulled, and the dough should be soft and pillowy, with no raw spots in the center.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part