Soft bread rolls filled with tender chicken breast and melted cheese, topped with grated Parmesan for added flavor. Each bite combines rich, melty cheese with succulent, tender chicken.
Unsalted butterSoftened to room temperature~30 gest.
All-purpose flour~300 gest.
Yeast~5 gest.
Chicken breast~2est.
Salt~1½ tspest.
Sugar~15 gest.
Black pepper~½ tspest.
Sake
1 tbsp
Cheddar cheese cubes~80 gest.
Cheese slice~4est.
Fresh rosemary~1 tbspest.
Mixed peppercorns~½ tspest.
Parmesan cheese~30 gest.
Steps
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1
Combine the dry flour with the liquid ingredients (cold milk, cold water, cold egg) and mix until combined, then add softened unsalted butter once the dough begins to come together.
2
Continue kneading until the dough becomes smooth and reaches the windowpane stage. Check the dough temperature—it should be between 25–27°C.
3
Place the dough in a bowl, mist the surface with water, cover with a cloth, and let it undergo bulk fermentation until it doubles in size (timing depends on room temperature and humidity).
4
Prepare the chicken breast: poke several holes on both sides, massage thoroughly, and season with salt, sugar, and black pepper. Add 1 tablespoon of sake to remove any gamey flavor and massage until evenly combined.
5
Steam the chicken breast in a professional steamer or using a combi-oven at 80°C until the internal temperature reaches 64°C for tender, juicy meat. Alternatively, use store-bought sous-vide chicken breast.
6
Prepare fresh rosemary by stripping the leaves from the stems and chopping finely to release the aromatic oils.
7
Check that the fermented dough has risen with a domed top. Dust the counter with flour, flip the dough over, and gently press out the gas.
8
Fold the dough toward the center, weigh it, and divide into four equal portions. Degas each gently, flip over, gather the edges to the center like a bun, and roll into shape with a counter-clockwise motion.
9
Mist each shaped dough ball with water, cover with a cloth, and let rest for 20 minutes.
10
Dust the counter with flour. Gently press each dough ball with the smooth side up, use a rolling pin to stretch from the center outward, flip, and roll to approximately 18 cm long by 15 cm wide.
11
Neaten the dough edges. Lay a cheese slice on top, place cheese cubes underneath for texture contrast, and sprinkle with chopped rosemary and mixed peppercorns.
12
Place the sliced chicken breast in the center and season with a bit more black pepper and rosemary. Roll up the dough carefully; if it sticks to your hands, dust with flour. Pinch the seams tightly so the roll doesn't burst during baking.
13
Pinch both ends securely and shape into an oval with the seam facing down. Repeat with all four dough portions.
14
Mist each dough roll with water and grate fresh Parmesan cheese directly onto the surface for added flavor and visual appeal.
15
Line a baking sheet with parchment paper. Roll the dough left and right so the sides also pick up Parmesan. Add more cheese as desired.
16
Carefully arrange the dough rolls on the prepared sheet and let them undergo final proofing for about 30 minutes until they roughly double in size.
17
Preheat the oven to 170°C. Score two deep lines into the top of each dough roll with a sharp knife.
18
Place in the preheated oven and bake for 12–14 minutes until the exterior is golden and crispy. (Adjust timing and temperature as needed based on your specific oven.)
19
Remove from the oven and let cool. Enjoy the golden, crispy exterior combined with melted cheese and tender chicken.
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