Sweet Bread Rolls and Chicken Sliders

We got this recipe from justapinch.com. We wanted to make chicken sliders and the bread rolls are never the size we want so we made our own because why not! was quite impressed with how they turned out, they were soft and hot, just the way they are when freshly bought. Seeing as it was the first time I'm sure they're only going to get better from now so stay tuned!

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Ingredients:

• 1/2 cup whole milk (or milk of your choice

• 1/2 cup sugar

• 1 1/2 tsp salt (can use less)

• 1/4 cup butter, melted

• 1/2 cup warm water (105-115 degrees)

• 2 sachets active dry yeast

• 2 large eggs, beaten

• 4 1/2 cups all-purpose flour, may need a bit more or less, see directions

• additional butter for coating bowls used and brushing on tops of baked rolls

Steps:

1. Scald milk (bring just to a boil and remove from heat immediately).

2. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.

3. In a large bowl mix warm water and yeast. Stir until dissolved then stir in lukewarm milk mixture.

4. Add beaten eggs then stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.Your dough should be elastic and slightly stiff but not dry.

5. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.

6. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.

7. Cover bowl and place in a warm place so it can rise.It will take about 1 hour to double in bulk.

8. At that time punch dough down and turn out onto a lightly floured board to shape.

9. At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.

10. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.

11. Once the hour is up, Rolls should now touch each other. (A little more rising will occur during baking.)

12. Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!

13. Brush tops of rolls with melted butter immediately when removed from the oven.

14. Allow rolls to sit for at least 10-15 minutes before eating.

For Sliders:

Ingredients:

• 1 pack of chicken breast

• 1tsp black pepper

• 1tsp garlic paste

• 1tsp chilli powder

• 1tsp paprika

• 2 tbsp soy sauce

• 2 tbsp hoisin sauce

• 1 scotch bonnet pepper diced

• 2 tbsp honey

Steps:

1. Firstly, always clean your chicken! So do that in this step with lemon and salt and once that’s done transfer to a clean bowl.

2. Add in your seasoning, cover with cling film and place in fridge for a minimum of one hour.

3. Now cut the chicken breast into chunks.I used a pressure cooker to boil the chicken for about 10-15 minutes but you can use a normal pot if you don’t have one. Just boil on medium high heat till all the water has evaporated and it’s just a thick sauce left.

4. Once that’s done, use two forks and pull the chicken pieces apart.

5. Set this aside and get a pan to caramelise you’re onions or prepare any other toppings you’d like to use.

6. For the sliders, just put a little butter in each bun, about a tablespoon or two of chicken and some caramelised onions or any other toppings of your choice.