Buffalo Chicken Spiral Rolls

Servings: 6

Total time: 50 Minutes

INGREDIENTS

8 ounces cream cheese (softened)

½ cup red pepper hot sauce

½ cup ranch dressing (plus more for serving)

1 cup shredded cheddar cheese (divided)

2 cups rotisserie chicken (de-boned and shredded)

4 green onions (sliced, divided)

3 cups all-purpose flour

1 ½ teaspoons Diamond Crystal Salt Co.® Baking Salt™

2 ¼ teaspoons instant yeast

½ cup warm water (105°)

¼ cup whole milk

2 ½ tablespoons unsalted butter (melted)

1 large egg

DIRECTIONS

Melt cream cheese in a medium saucepan over medium heat. Stir in hot sauce, ranch dressing and ½ cup of cheddar cheese, stirring until completely melted. Remove from heat, and stir in chicken and half of the green onions. Set aside to cool.

Whisk together flour, baking salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stream water, milk and butter into flour mixture while mixing on a low speed. Add egg, and mix until dough gently pulls away from side of bowl, about 2 minutes. Increase mixer speed to medium, kneading dough until smooth and elastic, about 5-6 minutes.

Place in lightly greased bowl and cover with plastic wrap. Allow to rest for about 20 minutes.

Roll dough out into a 14x8-inch rectangle, with the long side facing you. Spread chicken mixture evenly over dough. Roll dough into a log, starting from one long edge. Pinch to seal. Cut log, using a serrated knife, into 6 equal slices. Place slices cut-side-down in a lightly greased 9x13-inch baking dish.

Cover pan loosely with aluminum foil and allow to rise in a warm place for 2-3 hours, or until doubled in size.

Preheat oven to 375°. Remove foil, and bake for 20 minutes. Top with remaining cheddar cheese and return to oven for another 5-10 minutes or until light golden-brown and an internal temperature of 190° is reached. If rolls begin to brown too much, tent with foil. Garnish with remaining green onions. Serve with ranch dressing.