Rolling up chicken breasts with a delicious cheese-and-broccoli stuffing, covering them in egg and pecan crumbs, browning them, then baking them to perfection! We cook this dish for all of our special guests and friends that appreciate a flavorful and unique main course made with chicken.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ½ cup olive oil
- ¼ cup white sugar
- 1 tablespoon salt
- 2 cups boiling water
- 2 (.25 ounce) packages active dry yeast
- ⅓ cup warm water (110 degrees F/45 degrees C)
- 2 eggs
- 2 cups whole wheat flour
- 4 cups bread flour
Instructions
- In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown, about 15 to 20 minutes.
Nutrition Facts
| Calories | 89 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 297 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was great! I will saved this for my recipe.
I cut the recipe to just 6 servings size and made 8 wonderful rolls. I followed the recipe for the reduced size, but did use the 1/2 egg + 1 t. milk to make an egg wash to gently brush on each roll before baking and sprinkled on Traders Joe’s Everything but the Bagel Sesame Seasoning Blend. I really love how these turned out , although I think I needed a bit more flour than suggested as the dough was very sticky. I could see making the rolls larger for use as Hamburger or Sandwich rolls.
I made this using half bread flour and half whole wheat and mixed it on the bread machine dough cycle. These taste wonderful fresh from the oven. They make a large enough roll to serve as sandwich buns. This is definitely going into the keeper file. Thanks!
Used Sarah Jos kitchen aid method . halved the recipe used 3 cups of whole wheat flour. If you use all whole wheat flour you don’t need extra. perfect.
Came out well. Used all purpose flour instead of bread four. Mixed by hand. Made 18 large rolls instead of 24 smaller ones. Washed some egg on half and cracked salt over them, which was great. Will serve with olive oil and cracked pepper. Easy recipe, tasty rolls!
Not impressed with taste. Agree with other reviews, too much liquid in recipe in comparison with flour.
Halved the recipe and used my Kitchen Aid mixer. Needed another 1/2 cup or so of flour to get the dough to come together. I didn’t have bread flour so I used regular all purpose flour. Rose well, and roll was soft and fluffy but without any “pull” when torn — almost like a super light biscuit. It didn’t brown easily and I wasn’t crazy about the olive oil flavor.
I make these bans all the time for family, friends and any type of gathering. Everyone loves them. They are really easy and I follow the recipe exactly as is.
They turned out well. This recipe is a bit too large to be my daily choice. I used grape seed oil. The dough was very sticky, added a little flour. I had to wait too long for the water to cool enough for the yeast. If i make this again I will start with nice warm water to dissolve the sugar and yeast, then add the other ingredients all in one bowl. Not the MOST scrumptious rolls I’ve made, but very tasty.
I did not make any changes to the recipe and it turned out great! These rolls work well for breakfast as well as dinner.
I used bread machine to make the dough, using a half recipe only. The dough was pretty wet when it finished the dough cycle. I used more whole wheat flour on a board to knead into it to make it firm enough for me to shape it into balls. I baked them in silicone muffin tins at the time and temperature noted in the recipe. Overall we are happy with the result. Next time I will probably use an egg wash glaze prior to baking. The surface of today’s batch seemed a bit grainy probably due to the extra flour I needed to get the dough into a shapeable consistency.
Delicious! I halved the recipe, used only 1 tsp salt, and used 1.5 cups whole wheat flour and 1.5 cups bread flour. I also added oatmeal grains to the tops of each rolls. This recipe is a keeper. 🙂
The perfect roll!
Followed recipe exactly until adding more flour to keep from getting too sticky – maybe a cup more total. Be prepared to raise in a very warm spot for an hour. I was too impatient to wait for it to double, but still got 12 very generous (burger sized) rolls out of this recipe that are hearty and won’t fall apart when sliced. Excellent taste.
I followed as written and added maybe a half cup of flour while kneading in my mixer. These came out light and flavorful and excellent for sandwiches.
I followed the recipe exact (except I added egg wash on the top). These buns were great. I was worried because the dough was very soft and sticky, even after adding about 2/3 cup flour during the kneading process. They turned out great though, except they didn’t look perfectly round because they were hard to form due to the sticky dough. So four stars it is!
I made these for the first time the day before yesterday, for a memorial service for my mother in law. Not only was this the first time making this recipe, but my first time making rolls ever. My sister in law told me she had people asking if I cater and everywhere I turned people were raving about these. The first batch left me saying “ok, so it worked, but I don’t know if I can do enough for the party. The second batch was easier and went much quicker and I was off on a mission. We bought two sets of back up/extra (1 dozen total) from a local store that makes fresh but never needed them, we had plenty with what I had made. People thought they had been professionally and purchased. My mother and my mother in law would have both been thrilled, and I can highly recommend this recipe!
I love this recipe! We use for both dinner rolls and sandwich rolls. I only gave it four starts though, because as written, it is too bitter for my taste. I really think it needs just a tad more sugar. I half the recipe and use my kitchenaid to mix and knead. I use the full amount of sugar though, and it turns out great!
I halved this recipe and it still made 12 nice large buns for hamburgers or sandwiches. I needed to add quite a bit more flour when kneading but the end result was still tender and soft. I think they would be good formed into hotdog/sausage buns as well. If I was making dinner rolls, they might be a bit large so make 48 from a full recipe instead of 24 (or 24 from a half recipe) Its very easy because there is only one rise and I form them and rise them right on a silpat lined sheet, then just pop into the oven. They bake quick too.
Beautiful rolls, these were light and airy, had an amazing flavor and disappeared in two days! I love the single rise of this recipe so they’re actually fairly quick to make! I used them as dinner rolls and also as mini vegetarian/dessert calzone wrappers as well. So good!
Love this — relatively quick for yeast breads because there’s only one rise. I followed the recipe with the exception of adding vital wheat gluten — about 2 tbsp. It really helps get whole wheat flour to rise! The rolls are quite large — next time I will make half a recipe and still make 24 rolls. Delicious! Thanks.