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