These simple, yet elegant chicken bridge rolls, were preferred by Queen Mary, often served at simple suppers. Her preference was a simple mixture of chicken and mayonnaise, stuffed into scooped out bridge rolls. I have added a few more light colored items to add some crunch.
Queen Mary's Chicken Salad Bridge Rolls
- 12 bridge rolls recipe below
- 4 cups cooked chicken breast finely chopped
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper, freshly ground
- 1 cup mayonnaise
- 2 tbsp. lemon juice
- 1/2 cup celery finely chopped
- 1/4 cup sliced almonds
- Mix all the ingredients together well in a bowl.
- Refrigerate for an hour to allow flavors to mellow.
- Slice bridge rolls and either tear out the insides or press the dough against the sides. Generously stuff with the filling and serve.
Melt in your Mouth Bridge Rolls
- 1 cup milk lukewarm
- 1/4 cup butter melted and cooled to lukewarm
- 1.5 tsp. instant yeast
- 4 large eggs beaten
- 4.25 cups white bread flour
- 1 tbsp. caster sugar
- 1 egg beaten with 1/2 tsp. salt for glaze
- Combine the milk with the butter, yeast and eggs. Put the flour, a half tsp of salt and sugar in a large bowl and blend in the milk mixture. Knead until the dough is smooth and comes away from the side of the bowl. Cover the bowl with cling film and leave for 1 ½ hours in a warm draft free until the dough doubles in size.
- Punch the air out of the dough; divide into 12 equal pieces and shape into logs about 4 inches long; place close to one another on a greased baking sheet. Place the baking sheet is a large plastic bag, ensuring the bag doesn't touch the buns. Leave in a warm place for 30 minutes.
- Preheat the oven to 450 F. When the buns have risen, brush with the glaze. With a sharp knife cut two diagonal strips in each bun (optional). Place in the over. After three minutes, turn the heat down to 350F and bake for 15 minutes until golden. Traditionally they should be touching.
- Cool on a rack.
- Queen Mary loved these rolls filled with chopped chicken and mayonnaise.