Chicken Slider (Milk Roll and Chicken Burger)

Ingredients

• 350 g Bread flour (All‑purpose or bread flour)
• 5 g Instant dry yeast (About 1½ tsp)
• 6 g Salt (Fine sea salt)
• 40 g Sugar (Granulated)
• 240 ml Warm milk (Around 38 °C, not boiling)
• 40 g Unsalted butter (Room temperature, soft)
• 120 ml Warm water (for proofing) (Around 38 °C)
• 1 Tomato (Medium, diced)
• 15 g Onion (Finely chopped)
• 130 g Chicken breast (Cut into bite‑size pieces)
• 6 g Soy sauce (≈1 tbsp)
• 6 g Chili powder (≈1 tbsp, adjust to heat preference)
• 6 g Cooking wine (≈1 tbsp, e.g., mirin or dry sherry)
• 32 g Ketchup (≈2 tbsp (16 g for sauce, 16 g for final topping))
• 32 g Honey mustard (≈2 tbsp (16 g for sauce, 16 g for final topping))
• 16 g Cooking oil (≈1 tbsp, neutral oil)
• 1 clove Minced garlic (Finely minced)
• 32 g Mayonnaise (≈2 tbsp)
• 40 g Pickle cucumber (Finely chopped)
• 70 g Mozzarella cheese (Shredded)
• 30 g Cheddar cheese (optional) (Shredded, for extra flavor)
• 10 g Melted butter for brushing (Melted, for topping the baked rolls)

Instructions

1. Mix dry ingredients

   In a large bowl combine bread flour, instant dry yeast, salt, and sugar. Stir until evenly distributed.

   Time: PT10M

2. Add warm milk and form dough

   Pour the warm milk (≈38 °C) into the well and mix with a spoon or dough hook until a shaggy dough forms.

   Time: PT5M

3. Incorporate butter and knead

   Add the softened unsalted butter and knead (hand or mixer) for about 10 minutes until the dough is smooth, elastic, and no butter pockets remain.

   Time: PT10M

4. First fermentation (proof)

   Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot (36‑40 °C) for 60 minutes, or until doubled in size.

   Time: PT1H

   Temperature: 38°C

5. Punch down, fold, and shape

   Turn the risen dough onto a lightly floured surface, punch out the gas, fold the dough over itself a few times, then let it rest 2 minutes. Divide into 9 equal pieces, round each piece, and place them in a 20 cm square mold or on a baking sheet, leaving space between them.

   Time: PT15M

6. Second rise

   Cover the shaped rolls again and let them rise for about 15 minutes, or until they have puffed up a little more.

   Time: PT15M

7. Pre‑heat oven and bake rolls

   Pre‑heat the oven to 160 °C (320 °F). Brush the tops of the rolls with melted butter, then bake for 25‑30 minutes, until the tops are golden brown and the rolls sound hollow when tapped.

   Time: PT30M

   Temperature: 160°C

8. Prepare chicken sauce while rolls bake

   Heat 16 g cooking oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chicken pieces, chopped onion, and diced tomato; stir‑fry until the chicken is cooked through (about 5‑7 minutes).

   Time: PT10M

9. Season the chicken mixture

   Stir in soy sauce, chili powder, cooking wine, ketchup, and honey mustard. Continue cooking for 3‑4 minutes until most of the liquid evaporates.

   Time: PT5M

10. Finish the sauce

    Remove the pan from heat. Add mayonnaise, an extra tablespoon of ketchup, another tablespoon of honey mustard, and the chopped pickles. Mix until smooth.

    Time: PT5M

11. Cool rolls and assemble sliders

    Allow the baked rolls to cool on a wire rack for 5 minutes. Slice each roll horizontally, leaving a hinge if desired. Place a generous spoonful of the chicken sauce on the bottom half, top with shredded mozzarella (and optional cheddar).

    Time: PT5M

12. Melt the cheese

    Place the assembled sliders on a baking sheet, pre‑heat the oven to 200 °C (392 °F) and bake for 5‑6 minutes, until the cheese is fully melted and bubbly.

    Time: PT6M

    Temperature: 200°C

13. Serve

    Remove from oven, let sit for a minute, then serve the chicken sliders warm. Enjoy with extra sauce on the side if desired.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour (with a bit more gluten)
• Instead of Instant dry yeast: Active dry yeast (use double the amount)
• Instead of Sugar: Honey (reduce by 10 g)
• Instead of Warm milk: Plant‑based milk (unsweetened)
• Instead of Unsalted butter: Margarine (same amount)
• Instead of Tomato: Canned diced tomato (½ cup)
• Instead of Onion: Shallot
• Instead of Chicken breast: Turkey breast, Firm tofu (for vegetarian)
• Instead of Soy sauce: Tamari
• Instead of Chili powder: Gochugaru, Paprika
• Instead of Cooking wine: Rice vinegar (reduce by half)
• Instead of Ketchup: Tomato paste mixed with a pinch of sugar
• Instead of Honey mustard: Dijon mustard mixed with honey
• Instead of Cooking oil: Canola oil, vegetable oil
• Instead of Minced garlic: Garlic powder (¼ tsp)
• Instead of Mayonnaise: Greek yogurt
• Instead of Pickle cucumber: Kimchi (chopped)
• Instead of Mozzarella cheese: Cheddar, Provolone
• Instead of Cheddar cheese (optional): Monterey Jack
• Instead of Melted butter for brushing: Olive oil

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Wooden spoon or dough hook
• Plastic wrap or clean kitchen towel
• Baking sheet or 20 cm square mold
• Oven
• Frying pan or skillet
• Spatula or wooden spoon
• Pastry brush (optional)
• Sharp knife
• Cutting board

Critical Steps — Do Not Skip

• Kneading until the dough is smooth and elastic.
• First fermentation: dough must double in size for proper texture.
• Incorporating butter fully before the first rise.
• Baking at the correct temperature to achieve a fluffy interior.
• Ensuring the chicken mixture is cooked through and excess moisture is reduced.

Chef Tips from the Video

• For extra flavor, add a pinch of toasted sesame seeds to the dough before the first rise.
• A splash of milk in the sauce adds creaminess without changing the flavor profile.
• If you like extra crunch, toast the sliced roll tops lightly before adding the cheese.

Troubleshooting

Storage

Refrigerator: Store leftover sliders in an airtight container for up to 2 days. Reheat gently in a toaster oven.

Freezer: Wrap individual rolls tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave assembled sliders at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared the night before and refrigerated after the first rise; bring to room temperature before shaping.
• Chicken sauce keeps well refrigerated for up to 3 days; reheat gently before assembling.