Highpark Roll Recipe

Activate yeast (if needed)

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. (If your yeast is truly instant you can skip this step and mix yeast directly into flour.)

Whisk together the flour and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook.

Add the melted butter, warm milk, beaten egg and the activated yeast mixture (or the instant yeast directly). Mix until a shaggy dough forms. If using a stand mixer, knead on medium speed 4–5 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 7–8 minutes until smooth.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

After rising, punch down dough gently and divide into 4 equal pieces. On a lightly floured surface roll each piece into a rectangle about 7 x 9 inches and roughly 1/8–1/4 inch thick. Keep rolled pieces covered with a towel while you prepare the filling so they don't dry out.

Preheat oven to 400°F (200°C) if you prefer to roast the chicken and vegetables in the oven, or heat a skillet over medium-high heat for stovetop cooking.

Toss the diced chicken with olive oil, smoked paprika, garlic powder, salt and black pepper until evenly coated.

If roasting: spread the chicken on a rimmed baking sheet and roast 10–12 minutes until cooked through and lightly browned. If using a skillet: add 1 tsp olive oil to the hot skillet, cook chicken 5–7 minutes stirring occasionally until cooked through and golden. Remove cooked chicken to a plate and set aside.

In the same skillet (or in a separate pan if roasting), add the chopped onion and red bell pepper with 1 tsp olive oil over medium heat. Sauté 3–4 minutes until softened. Add zucchini and continue cooking 2–3 minutes until just tender. Add minced garlic and chopped spinach and cook 1 minute until spinach wilts. Season vegetables with a pinch of salt and pepper. Combine vegetables with the cooked chicken and let cool slightly.

In a small bowl combine mayonnaise, Greek yogurt, Dijon mustard and lemon juice. Whisk until smooth. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Stir the grated cheddar and mozzarella into the cooled chicken-vegetable mixture so the cheese distributes evenly.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Or preheat a nonstick skillet over medium heat if you prefer to pan-fry the rolls for a crisper exterior.

Brush each rolled dough rectangle lightly with the mayo-yogurt sauce, leaving a 1/2-inch border around the edges. Divide the chicken-cheese-vegetable filling evenly among the four rectangles, spreading into a log along the long edge closest to you.

Carefully roll each rectangle away from you into a tight log, tucking in the sides as you roll to seal the filling. Pinch the seam to close and place seam-side down on the prepared baking sheet. Repeat with remaining pieces.

Brush the tops of the rolls with egg wash and a little olive oil (this gives shine and a slightly different crust). Sprinkle sesame seeds and a pinch of coarse salt over the rolls, if using.

Bake in the preheated oven 18–22 minutes until golden brown and cooked through. If pan-frying: heat 1 tsp olive oil in the skillet and cook rolls seam-side down first to seal, then rotate, browning all sides over medium heat until cooked through, about 8–10 minutes, finishing in a preheated 350°F (175°C) oven for 6–8 minutes if needed to ensure dough cooks through.

Remove from oven and let rest 5 minutes before slicing. Serve warm with any extra sauce for dipping.