Total Time
1hr 45mins
Prep 1 hr 30 mins
Cook 15 mins

A tasty light version for those of us watching our diets and waistlines. These are simply scrumptious and I make them often. You can use thawed frozen rolls to make it more convenient, but I find using my own bread dough tastes much better.

Ingredients Nutrition

Directions

  1. Add yeast to water. Stir in 1/4 cup of sugar. Allow to sit for 10 minutes until foamy.
  2. Beat egg with 2 tbsp of butter and add to yeast mixture.
  3. With mixer on low, add salt and slowly add in 31/2 cups of flour, one cup at a time.
  4. Knead in mixer on low for 10 minutes or until dough is pliable.
  5. Remove and shape as rolls, placing them on a pan lined with wax or parchment paper.
  6. Allow to rise for 30 minutes.
  7. While dough rises, heat a skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done.
  8. Cool slightly; shred meat with 2 forks.
  9. Place chicken in a medium bowl.
  10. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
  11. Roll each dough piece into a 4-inch circle on a lightly floured surface.
  12. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal.
  13. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray.
  14. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
  15. Beat together egg and water, set aside.
  16. Preheat oven to 375°.
  17. Uncover filled dough. Gently brush with egg wash.
  18. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.
  19. Serve warm.

Reviews

(2)
Most Helpful

This didn't turn out so well for me. The bun itself wasn't very good.

Shasha March 21, 2008

These were really quite tasty, and though they're a fair bit of work if you make your own dough, are worth it. My substitutions were whole wheat flour (all I had) and tvp for chicken (vegetarian), but both worked well the the recipe.

sweettuesday November 11, 2007

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