shredded buffalo chicken:
add 2 chicken breasts into crockpot + 1/2 cup franks hot sauce + 1 tsp seasoning salt
cook on high for 3 hours or low for 6 hours
shred when cooked and remove from crockpot
dough:
microwave 1 1/3 cup water for 40 seconds (should feel like warm bath water temp)
add to mixer bowl, sprinkle 1 packet of active dry yeast and whisk
add in 2 tbsp olive oil + 1 tbsp sugar
add in 3 1/4 cup all purpose flour + 1 tbsp ranch seasoning
on level 2, knead the dough
add more flour 1 tbsp at a time if too sticky
form into a ball, place in an oiled bowl, cover with towel and let it rise until doubled or tripled in size (about 1-2 hours)
rolls:
sprinkle flour on a clean counter and roll out dough into a large rectangle
microwave 1/2 block of cream cheese (4 oz) for 20 seconds and mix in 2 tbsp ranch seasoning
spread evenly over dough
sprinkle shredded cheese (however much you want— I used cheddar + mozzarella)
add shredded chicken on top
roll dough tightly away from you
using a bread knife or floss cut into rolls (makes about 12)
place on a baking sheet
bake at 350F for 20-23 min or until golden
serve with ranch or any dipping sauce you like!