Sweet Potato Rolls Stuffed with Chinese BBQ Chicken

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This is something you can do with the leftovers from the holidays. I used rotisserie chicken and I mixed it with some Chinese BBQ sauce, soy sauce, oyster sauce and sesame oil. But you can use leftover turkey or pork instead or just keep them vegetarian.

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This recipe makes 28 small rolls, I made half on a cast iron skillet and half on an oven dish.

For the dough:

7 grs of dry yeast

½ cup of cream, lukewarm

¼ cup of milk

½ cup of mashed sweet potatoes (I roasted them until tender)

3 ½ cups of all-purpose flour

Pinch of salt

3 tablespoons of butter, melted and cooled

1/3 cup of sugar

2 eggs

For the filling:

2 ½ cups of chopped rotisserie chicken, leftover turkey or pork

2 tablespoons of Chinese BBQ sauce

2 tablespoons of soy sauce

1 teaspoon of sesame oil

2 tablespoons of oyster sauce

Extras:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Place the lukewarm cream and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl and place it on a floured working area, it will be very sticky so flour your hands as well. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Place all of the ingredients for the filling in a pan over medium heat and just stir until the chicken is evenly coated. I like to mix it in a pan because the Chinese BBQ sauce is quite sticky and hard to mix unless it’s warm. Set it aside

Once the hour has passed, lightly oil the cast iron skillet or oven dish in which you are going to bake the rolls.

Place the dough in your floured working area. Punch it and divide it into 2 equal pieces. Grab one piece and slice it into 14 pieces. Make each piece into a ball, flatten it and stuff it with about 1 tablespoon of the filling. Close the edges by pinching them together and form a ball again. Place the bun on the prepared skillet, repeat for the rest of the dough.

Cut a big piece of plastic wrap and brush it with some vegetable oil. Then cover the rolls with it and let them rest for 1 hour in a warm place.

About 10 to 15 minutes before the second rise is done, preheat your oven to 180C/350F.

Remove the plastic wrap from the skillet and brush the buns with the egg wash.

Bake for 20 minutes or until golden. Enjoy!

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One thought on “Sweet Potato Rolls Stuffed with Chinese BBQ Chicken

  • November 17, 2015 at 9:46 pm
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    This looks stunning! Really enjoying the beautiful pictures and yummy recipes (and also love your Instagram account)!

    Reply

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