Chicken & Cheese Stuffed Buns

Prep Time: 15min
Fermentation Time: 2hrs
Bake Time: 15min
Cook Time: 20min
Total Time: 2hrs 50mins
Yield: 6-7 Stuffed Buns

Ingredients

For Buns

2 Cups Bread Flour
1/4 Cup Warm Water
1/2 Cup Milk
3/4 Tspn Salt
2 Tspn Active Dry Yeast
1 1/2 Tblspn Sugar
2 Tblspn or 1/8 Cup Butter, melted
2 Tblspn milk for brushing on rolls

For Stuffing

250 Grams Boneless Chicken, cut into small pieces
1 Medium Sized Onion, chopped finely
1 Medium Sized Tomato, chopped
2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/2 Tspn Coriander(Dhania) Powder
1/2 Tspn Chaat Masala (optional)
1/4 Tspn Garam Masala Powder
2 Tblspn Oil
1/2 Cup Mozzarella Cheese, grated

Directions

For Stuffing

• Wash chicken pieces under running water & drain completely.
• Heat oil in a sauce pan on medium flame, add onion & fry until they turn translucent. Add gingergarlic paste & saute for a second. 
• Add red chilli powder, salt, turmeric powder, garam masala powder, coriander powder, chaat masala & saute for another minute. 
• Now add chicken pieces & combine well. Cook for 5 minutes or until oil separates.
• Add chopped tomato & cook until they turn soft.  Cover with a lid & cook for another 10 minutes or until chicken turns tender by stirring occasionally. Turn off the flame & keep aside.

For Buns

• Dissolve sugar & yeast in warm water in a mixing bowl. Let stand until yeast softens & begins to form a foam, about 5 minutes. Add salt, milk, melted butter & mix well.

• Keep adding flour until you get a nice, soft dough that pulls away from the side of the bowl & isn't too sticky( if it is sticky add more flour to it). Cover the bowl with a plastic wrap or a damp towel & leave it on the counter for 1 hour.

• After 1 hour( dough should double in size), punch the dough down & separate it into 12 equal portions. Shape dough into 6-7 balls & keep aside.

• Line a baking tray with an aluminum foil coated with cooking spray & keep it aside.
• Using a rolling pin roll each dough into 4 inch diameter circle on a floured surface. Place 2-3 tablespoons of chicken stuffing & also sprinkle 2 tablespoons of mozzarella cheese leaving 1 inch space on the edge as shown in the picture below.

• Pinch all the edges towards the center & seal it properly so that it does not open up while baking as shown in the picture below.

• Arrange dough balls on the greased tray about 2 inches apart; loosely cover with a plastic wrap & let rise until doubled in size, about 1 hour.

• Preheat oven to 400F(204C). 
• Remove plastic wrap from the dough balls & brush 2 tablespoons of milk on top of each roll. 

• Bake for 15 minutes or until golden brown & remove the baking tray from oven.
• Serve warm.

Note:

• Wrap the left over buns in a foil & stays fresh for 1-2 days when refrigerated. Microwave before serving.
• You can also use all purpose flour instead of bread flour & stuffed buns will still turn out just fine.