PAN RELLENO DE POLLO Y QUESO Tan Delicioso y Fácil de Preparar que es Irresistible te Encantará

Stuffed rolls that you may never have thought of making, now you'll be making them all the time, and the best part is that you'll make them yourself. Your family and friends will love them for their incredible flavor and presentation. Don't miss this simple and spectacular recipe. INGREDIENTS: for 12 rolls FOR THE DOUGH: 560g All-purpose Wheat Flour = 4 cups 10g Active Dry Yeast or 20g Fresh Yeast 250ml Warm Milk = 1 cup 1 tablespoon Butter 1 Egg 1 tablespoon Sugar 1 teaspoon Salt Water as needed. FOR THE FILLING: Shredded chicken to taste Shredded mozzarella cheese to taste Stuffed olives to taste Raisins to taste PREPARATION: In a bowl, place the flour, make a well in the center, and add the egg, melted butter, yeast, milk, and sugar. Knead briefly, then open the dough and add the salt. Add a little water if the dough is dry and knead a little more. Place the dough on a floured, flat surface and knead vigorously for 10 minutes until the dough is no longer sticky and becomes elastic. Form the dough into a ball. Flour or grease a bowl, place the ball of dough inside, and cover with a cloth. Let the dough rise in a draft-free place for 1 hour or until it has doubled in size. After that time, remove the dough from the bowl, flour a surface, and lightly knead it to deflate it. Cut the dough into two equal pieces, roll each piece out into a salami shape, and cut each salami into six pieces. Shape each piece into a ball, then roll it out into a thin rectangle. Brush the dough with melted butter and begin spreading the shredded chicken evenly, leaving a border on each side without filling to close the roll, and a one-centimeter border to seal it later. Add grated mozzarella cheese on top of the chicken, olives to taste, and finally, scatter raisins to taste. Brush the rolls with water using your fingertips or a pastry brush, and roll them up as shown in the video. Place the seam side down so that the weight of the roll keeps it closed and the filling doesn't spill out. Place the rolls on a baking sheet lined with parchment paper. Let the loaves rest for at least 30 minutes in the same warm, draft-free place where you rested the dough. Ten minutes before the 30 minutes are up, preheat the oven to 180°C (350°F). After 30 minutes, make a few small cuts on the surface of the loaves with a sharp knife to allow the gases produced to escape and prevent them from cracking in the oven. This will also help with decoration. Brush the loaves with the beaten egg and bake for another 25 to 30 minutes at 200°C (400°F). Remove from the oven, let them cool slightly, and they are ready to eat.