Directions: |
Directions:To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.
In a 1 cup measuring cup, heat the milk and then add the brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook. Add flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup 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 400°F 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-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press 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 (dough will rise slightly).
Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional). |
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