Roll with chicken, rice and mozzarella

Roll with chicken, rice and mozzarella.



Wheat flour – 270 g

Yeast dry fast – 1 tsp

Butter – 40 g

Sugar – 20g

Salt – 1 tsp

Egg yolk – 2 pcs.

Milk – 120 ml


Chicken thigh – 500 g

Rice – 50g

Water (cooking rice) – 140 ml

Onions – 1 pc.

Mozzarella – 125 g

Salt – to taste

Ground black pepper – to taste

Turmeric – 0.5 tsp

Vegetable oil – 1 tbsp


Vegetable oil (for greasing the form) – 1 tsp

Cooking method:

1. Yeast dough usually I kneaded by a bread machine. The bucket to pour the sifted flour, add the yeast, sugar, soft butter, salt, egg yolks, warm milk.

2. I place the bucket in the bread machine, turn dough mixing mode. I give the dough rise in the amount of about 2 times.

3. Figure fall asleep in a saucepan, pour water, bring to a boil, diminish the fire, cook rice with the lid closed for about 30 minutes. I give the rice to cool.

4. Chicken thighs cook until cooked, remove the bones and skin, fillets divide into small pieces.

5. Onions cut into cubes.

6. fried onions in vegetable oil.
7. To add the chicken fillets rice, fried onions, turmeric, salt and ground black pepper to taste.

8. stuffing mixed well.

9. When the dough increases in volume, knead it.

10. Roll out the dough into a rectangle about 0.5 cm thick. Spread the filling on the dough, stepping back from the edge of about 1.5 cm.

11. mozzarella cut into slices, spread on the filling.

12. I turn the dough stuffed roll.

13. Bake the loaf in the shape I (baking it turns into a flower shape in cross-section).

14. The mold release oil, spread it roll.

15. I give the dough increase in volume. Bake in loaf form in a preheated 190 degree oven for about 50 minutes. The form of a thick-walled, roll the crust have obtained a thick and crispy, and the pastries are very airy.
I give roulade cool, then sliced (this time sliced loaf warm). Such a roll can be baked in a pan or in the form of a rectangular cake pans.


Enjoy your meal!

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