These buns can be made from any bread dough recipe. One loaf of bread dough is enough to cover all the filling. Either make up a batch in your bread machine or set aside one loaf worth when baking your families favorite.
My “freeze dried” filling was inspired by a filling made by The Pampered Chef. My thanks to the Chef!
- 1 loaf of dough from Mom’s Wheat Bread
- 12-14 oz. Canned Chicken, drained and flaked
- 2 cups Freeze Dried Broccoli
- 2 cups Freeze Dried Cheddar Cheese
- ½ cup Freeze Dried Green Bell Pepper Dices
- ½ cup Mayonnaise
- 2 teaspoons Dried Dill Weed
- ¼ teaspoon Salt
- ½ teaspoon Granulated Garlic
Preheat oven to 350℉. In a medium bowl place broccoli, cheese and bell pepper. Cover with water and hydrate completely. Drain well. Add flaked chicken, mayo, dill, salt, and garlic. Mix well.
Divide bread dough into 12-16 pieces. Stretch each piece of dough into a 5 inch circle. Place a heaping spoonful of filling in the middle of the bread dough. Wrap dough around to seal and place with seal down on a baking sheet. Allow Buns to rise until doubled about 30 minutes.
Bake for 15-18 minutes. Brush top of rolls with butter if desired.
Note: If these are cooked and ready in the morning I simply cool completely then refrigerate until dinner time. When I am ready to serve them I place them back in my oven at 350℉ for just 10 minutes.
© 2013, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.