Metric Duration / Level
Prep Time 30 minutes
Cook Time (Filling) 15 minutes
Proofing Time 1 hour 30 minutes
Bake Time 20 minutes
Total Time 2 hours 35 minutes
Skill Intensity Intermediate (requires yeast handling & dough shaping)
Effort Level Medium (active work: 45 min; passive: 1h 50 min)
Cleanup Intensity Low (one pot, one mixing bowl, one baking sheet)
🥔 Ingredients
For the Potato Dough
1 medium russet potato (about 200g / 7 oz) – peeled, boiled, and mashed
½ cup (120 ml) potato cooking water, lukewarm (reserved from boiling)
1 packet (2 ¼ tsp / 7g) active dry yeast
1 tbsp granulated sugar
3 cups (360g) all-purpose flour, plus more for dusting
1 tsp fine sea salt
1 large egg, room temperature
3 tbsp (42g) unsalted butter, melted and cooled
1 tbsp olive oil (for greasing)
For the Creamy Chicken Filling
2 tbsp unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
2 cups (about 300g) cooked chicken, shredded or diced (rotisserie chicken works great)
¼ cup (30g) frozen peas and diced carrots (optional)
3 tbsp all-purpose flour
1 cup (240 ml) chicken broth, low sodium
½ cup (120 ml) whole milk or half-and-half
½ tsp dried thyme
¼ tsp black pepper
½ tsp salt (adjust to taste)
For the Egg Wash & Topping
1 large egg + 1 tbsp water (beaten)
1 tbsp sesame seeds or poppy seeds (optional)
📋 Nutrition Information (per 1 roll)
Estimated using standard ingredients. Actual values may vary based on specific brands and chicken cut.
Nutrient Amount
Calories 415 kcal
Protein 19 g
Carbohydrates 44 g
of which Sugars 4 g
Fat 18 g
of which Saturated 8 g
Fiber 3 g
Sodium 510 mg
Cholesterol 85 mg
Potassium 320 mg
Vitamin A 6% DV
Vitamin C 8% DV
Calcium 5% DV
Iron 15% DV
Dietary notes: Not gluten-free. Can be made dairy-free by using plant-based milk, vegan butter, and omitting the egg wash (use olive oil instead).
👩🍳 Step-by-Step Instructions
Part 1: Prepare the Potato Dough
Boil the potato – Peel and chop the potato into 1-inch chunks. Boil in salted water until fork-tender (about 12 minutes). Reserve ½ cup of the cooking water before draining. Mash the potato until completely smooth. Let cool to lukewarm.
Activate the yeast – In a small bowl, combine the lukewarm potato water (120 ml), sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be dead – start over with fresh yeast.
Mix the dough – In a large bowl, whisk together the flour and salt. Make a well in the center. Add the mashed potato, the yeast mixture, the egg, and melted butter. Mix with a wooden spoon until a shaggy dough forms.
Knead – Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky (not sticky). You can also use a stand mixer with a dough hook on medium speed for 6 minutes.
First proof – Lightly oil a large bowl. Place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size – about 1 hour.
Part 2: Make the Creamy Chicken Filling (while dough rises)
Sauté aromatics – In a medium skillet over medium heat, melt 2 tbsp butter. Add diced onion and cook until soft (3–4 minutes). Add garlic and cook 1 minute more.
Build the sauce – Sprinkle flour over the onions and stir constantly for 1 minute (this is a roux). Slowly whisk in the chicken broth, then the milk, making sure no lumps form.
Thicken – Bring to a gentle simmer. Cook for 2–3 minutes until the sauce coats the back of a spoon. Stir in thyme, salt, and pepper.
Add chicken & vegetables – Stir in the shredded chicken and frozen peas/carrots (if using). Cook for 2 minutes more until heated through. Remove from heat and let the filling cool completely. Warm filling will make the dough hard to handle.
Part 3: Assemble the Potato Rolls
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down dough – Gently deflate the risen dough. Transfer to a lightly floured surface.
Divide – Roll the dough into a 10-inch log. Cut into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle.
Fill – Spoon about 2 tablespoons of the cooled chicken filling into the center of each dough circle.
Seal – Gather the edges of the dough up and over the filling, pinching firmly to seal. Roll gently into a smooth ball. Place seam-side down on the prepared baking sheet, spaced 2 inches apart.
Second proof – Cover loosely with plastic wrap or a clean kitchen towel. Let rise for 30 minutes (until puffy but not doubled).
Part 4: Bake
Egg wash – Brush the risen rolls with the beaten egg+water mixture. Sprinkle with sesame or poppy seeds if desired.
Bake – Place in the preheated oven. Bake for 18–20 minutes, until golden brown on top and the internal temperature of a roll reaches 190°F (88°C) if measured with a thermometer.
Cool – Let rolls rest on the baking sheet for 5 minutes, then transfer to a wire rack.