Soft Chicken Alfredo Bread
Prep Time
2 h 30 min
Porties
Serveert 6
Niveau
Easy
Get ready for the bread version of pasta Alfredo! These cheesy, herby chicken rolls are packed with all the creamy, savory goodness of a classic Alfredo but in a soft, golden dough. Think of it as your favorite comfort food, wrapped up and ready to impress. Perfect for when you’re craving something indulgent and super easy to make. Let’s roll with it!
Ingrediënten
Use lukewarm water to activate the yeast properly.
Let the chicken mixture cool before using; warm filling can soften the dough and cause it to tear.
Make sure to seal the edges well to prevent the filling from leaking during baking.
Place a small dish of hot water in the oven for a crispier crust and lighter bread.
Allow the bread to cool slightly after baking; they will be hot and slightly soft at first. Cooling helps improve their texture.
Get ready for the bread version of pasta Alfredo! These cheesy, herby chicken rolls are packed with all the creamy, savory goodness of a classic Alfredo but in a soft, golden dough. Think of it as your favorite comfort food, wrapped up and ready to impress. Perfect for when you’re craving something indulgent and super easy to make. Let’s roll with it!
Stappenplan
1 Place the flour, salt, Italian herbs, yeast, sunflower oil, and honey in a deep bowl. Mix well and knead for 10-12 minutes until smooth. Cover and let it rise for 1 hour, or until doubled in size. |
2 Heat the butter and olive oil in a frying pan over medium heat. Add the chopped onion and sauté for 4-5 minutes. Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper. Crumble the chicken stock cube over the mixture and cook for 5-7 minutes. |
3 Pour in the heavy cream over high heat until the sauce thickens. Stay close, as this happens quickly. |
4 Add the cheese mix and Italian seasoning, then let it melt over low heat. Let the mixture cool. |
5 Deflate the dough and divide it into 6 equal portions, each about 80 g. Shape into balls. |
6 Roll out a ball into a rectangle. |
7 Place a strip of the chicken mixture in the center. Fold the top and bottom edges slightly over the filling. Take one side and fold the dough over the filling, then roll up tightly. |
8 Place the rolls on a baking sheet lined with parchment paper. Brush with herb cream cheese and sprinkle with grated cheese and Italian seasoning. Let them rise for 30 minutes, or until doubled in size. |
9 Bake in a preheated oven at 220°C (428°F) for 12-18 minutes until golden brown. |
