To make the buffalo chicken mixture, in a small
bowl, combine the chicken, ranch, cheddar cheese,
melted butter and hot sauce; set aside.
In a 1 c. measuring cup, heat the milk and then
add the 2 T. brown sugar; stir into warm milk
until dissolved; place in the bowl of a stand
mixer fitted with the dough hook.
Add 2 1/2 c. flour and yeast to the stand mixer
and mix on low speed until a soft dough forms,
adding up to 1/2 c. additional flour, a little at
a time, if necessary. Allow the dough to knead in
the stand mixer for 5-7 minutes. Turn out dough
onto a lightly floured surface and gently knead a
few times to form a smooth ball. Place dough into
a clean bowl that's been lightly oiled. Cover with
plastic wrap and let rise in a draft-free place at
warm room temperature until doubled and bubbles
appear on surface, about 2 hours.
Preheat oven to 400F with rack in the middle of
the oven. Line a baking sheet with parchment
paper; set aside.
Turn out dough onto a lightly floured surface and
cut into 4 equal pieces. Lightly dust your hands
with flour, then gently roll and stretch 1 piece
of dough to form a 12-in. long rope. Flatten dough
and arrange so the long side is nearest you, then
roll out to a roughly 12x4 inch rectangle with a
lightly floured rolling pin. Gently press 1/4 of
buffalo chicken mixture into lower 1/3 of
rectangle, leaving a 1/2 in. border along bottom
edge. Stretch bottom edge of dough up over filling
and pres tightly to seal, then roll up as tightly
as possible to form a rope. Cut rope into 12
pieces and transfer to a sheet pan. Make 3 more
ropes with remaining dough, filling and cut into
pieces, transferring to sheet pans. Let rest at
room temperature, uncovered, 30 minutes.
Bake buffalo chicken bites in the preheated oven for
5-7 min. or until the tops are lightly browned.
Remove from oven and brush tops with melted butter
before serving.
Originally Submitted
10/7/2013
0 Out of 5 from
0 reviews
You can add this Buffalo Chicken Bites recipe to your own private DesktopCookbook.
