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

Before you start

Before starting, measure all ingredients and bring the butter, eggs, and sour cream to room temperature. Warm the milk to about 110°F (43°C)—it should feel warm but not hot to the touch.

Prepare the chicken filling by mixing the shredded chicken, cream cheese, smoked paprika, salt, and half of the mozzarella. Have a clean work surface, a rolling pin, and a greased baking dish ready. Preheat the oven only when the rolls are proofed and ready to bake.

Instructions

Proofing the Dough

1. 1Activate the Yeast
   In the bowl of a stand mixer, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until frothy. Add the eggs, soft butter, sour cream, garlic powder, and 2 cups of the flour. Mix on low speed until combined, then add the remaining 1 cup flour. Knead on medium speed for 8 minutes until the dough is smooth and supple.
   Look for The yeast mixture becomes foamy, and the dough is soft, elastic, and pulls away from the bowl.
   Tip Warm the milk to about 110°F (43°C)—too hot kills the yeast, too cool slows it down.
2. 2Make the Chicken Filling
   In a medium bowl, combine the shredded chicken, cream cheese, smoked paprika, salt, and 1 cup of the mozzarella. Mix until the cream cheese is evenly distributed and the filling is creamy. Set aside.
   Look for The filling is thick, creamy, and well combined.
   Tip Use chicken that is finely shredded so the filling spreads easily.

At the end of this phase, the dough should have doubled in size and be soft, elastic, and slightly puffy. When you press a finger into the dough, the indentation should remain.

The filling should be creamy and well combined, with the cream cheese fully incorporated. If the dough hasn't doubled, give it more time in a warm spot.

Shaping and Second Proof

3. 3Shape the Rolls
   Punch down the proofed dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into a disk about 4 inches across. Place a heaping tablespoon of the chicken filling in the center and top with a small handful of the remaining mozzarella. Pull the edges up and pinch tightly to seal. Place the rolls seam-side down in a greased 9x13-inch baking dish or on a parchment-lined baking sheet, leaving a little space between them.
   Look for The rolls are sealed well and evenly spaced; they look like smooth balls.
   Tip Pinch the seams firmly to prevent the filling from leaking during baking.
4. 4Second Proof
   Cover the shaped rolls loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm place for 30 minutes, or until they have puffed up and look airy.
   Look for The rolls have expanded noticeably and feel light when gently pressed.
   Tip Keep the rolls away from drafts to ensure even proofing.
5. 5Brush with Egg Wash
   Preheat the oven to 350°F (175°C). Gently brush the tops of the proofed rolls with the egg wash, being careful not to deflate them.
   Look for The rolls are glossy and golden-brown after baking.
   Tip Use a light hand—too much egg wash can pool and create a soggy spot.

The rolls should be smooth, evenly shaped, and sealed tightly. After the second proof, they should be noticeably puffed and airy, but not overly expanded. They should look plump and feel light to the touch. The egg wash should be applied gently to avoid deflating them.

Baking and Finishing

6. 6Bake the Rolls
   Place the rolls in the preheated oven and bake for 28 minutes, or until the tops are deep golden brown and the filling is bubbling. The internal temperature of the rolls should reach 165°F (74°C) to ensure the filling is hot and safe to eat.
   Look for The rolls are golden brown, and the cheese is visibly melted and bubbly.
   Safe temperature 165°F (74°C) internal temperature (egg dishes)
   Tip If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
7. 7Brush with Butter and Serve
   Remove the rolls from the oven and immediately brush the hot rolls with the melted butter. Let them cool in the pan for 5 minutes, then pull apart and serve warm.
   Look for The butter sizzles on the hot crust, and the rolls are glossy and fragrant.
   Tip Serve warm for the best cheese pull; the filling sets as it cools.

The rolls should be deep golden brown on top and the cheese should be bubbling. The internal temperature should reach 165°F (74°C). After brushing with butter, the tops will be glossy and fragrant. Let them cool slightly before pulling apart to allow the filling to set slightly.

Common mistakes

One common mistake is over-proofing the dough, which can cause the rolls to collapse in the oven. Keep an eye on the second proof—30 minutes is usually enough. Another issue is under-sealing the rolls, leading to filling leaking out.

Pinch the seams firmly and place the rolls seam-side down. Overfilling can also cause breakage; use a heaping tablespoon of filling per roll. Finally, avoid opening the oven door too often during baking, as this can cause the temperature to drop and affect the rise.

How to tell it’s done

The rolls are done when the tops are deep golden brown and the filling is visibly bubbling through the seams. To check for safety, insert an instant-read thermometer into the center of a roll—it should read 165°F (74°C).

The rolls should sound hollow when tapped on the bottom, and the cheese should be melted and stringy. If the tops brown too quickly, cover loosely with foil for the remaining time.

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