Today is the final post in the #foodiefootballfans recipe collaboration! My team didn’t make it to the big game, which means I can actually focus on the halftime show and the food this year. And that’s a big win (sigh, sorry hawks), because we’re having buffalo chicken rolls! 
It’s like if you took cinnamon rolls, but rather than sweet dough filled with gooey cinnamon filling and smothered in icing (ok, damnit, now I want that), we have fluffy, bready dough filled with spicy, saucy, shreddy buffalo chicken! Dipped in blue cheese dressing! Buffalo chicken rolls! Buffalo chicken buns? These are so fun and good!! 
Ok, so, confession: I first made a batch of homemade dough that was super dry and didn’t rise very well. So for these, I took a move from the old JFK (my dad, not the president) playbook, and pulled out a roll of Rhodes frozen bread dough. A real family favorite. And I don’t regret it one bit! Success! These turned out fluffy, light, bready, and so great, with so much less effort than homemade dough. No shame in my frozen dough game.
Buffalo Chicken Rolls
Be sure to read all the instructions before getting started. The dough has to thaw (overnight) and then rise, so account for the extra time.
1.5 lbs boneless skinless chicken thighs, cut into 3 chunks per thigh salt, pepper, a pinch of cayenne 5 tablespoons butter 3/4 cup buffalo sauce (I prefer Frank’s Red Hot) 3 tablespoons brown sugar 1 loaf of Rhodes Frozen White Bread dough 3 green onions, thinly sliced Optional: 1 cup Mozzarella cheese Blue cheese dressing for serving |
Follow the package instructions to thaw the dough. It takes several hours, even overnight. Make the chicken: preheat oven to 425F, and spread chicken evenly in a baking dish. Sprinkle with salt pepper, and cayenne. Bake for 30 minutes. Meanwhile, in a small saucepan, melt the butter, and stir in the brown sugar and buffalo sauce. Heat and stir until sugar is dissolved. After the chicken has baked for 30 minutes, pour on sauce, and bake another 15 minutes. Remove from oven, and shred. If the dough isn’t ready, then refrigerate the chicken and reheat before preparing rolls. Make the rolls. Place thawed dough in a lightly greased bowl, cover, and rise until doubled (approx. 60 to 90 minutes) Deflate dough, and roll into a 12" x 18" rectangle Spread evenly with chicken, and sprinkle with green onions (and cheese, if using) Starting with a long end, roll into a log. Cut the log into 19-12 pieces Space rolls out evenly in a baking dish (if you want them to grow together, like in my photo, then use an 11x7 or 13x9 inch dish, or for individual rolls, space further apart on a baking sheet), and lightly flatten Cover the pan, and rise for 60 to 90 minutes, until the rolls are puffy Preheat oven to 350°F Bake for 25 to 30 minutes, until they rolls are golden brown Serve with a side of blue cheese dressing or dip |
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