You may have never heard of this stunning and delicious bread creation before!

Originally Published 04/19/2021

But Buffalo Wool Roll Bread is just as tasty as it is cute!

Wool Roll Bread is one of the new trends arising out of the pandemic, stuck-at-home, bread-baking community! A good thing that has risen out of these last couple of years of chaos has been that a lot of people have used their extra time to learn new skills like bread baking!

I’m a part of a Perfect Sourdough Facebook group where I marvel at the thousands of people baking all sorts of beautiful bread! Not to mention all the stunning photos on Instagram of people putting their skills to work! I first came across this wool roll bread on an Instagram account I follow, @vindiskitchen! Her gorgeous bread inspired me to give it a shot with this Buffalo Chicken Wool Roll Bread! As to the original origins of wool roll bread –  it seems to have come from a Malaysian blog called The Apron. You can also go watch their original video for this awesome bread!

No matter where it started it’s gorgeous, fun to make and even more delicious to eat! I’m excited to make it again and fill it with something sweet the next go around! I hope you read on and give it a try too!

Don’t be intimidated by how this Buffalo Chicken Wool Roll Bread looks!

This dough is a variation of my Brioche Cinnamon Roll dough.

It’s very easy to put together and a very easy dough to work with. 

I do prefer to weigh my ingredients in this case, but I’ve also included close approximations for cup measurements too!  

If you don’t have a kitchen scale, I would highly recommend investing in one! It takes some getting used to initially, but it ends up being a faster and more accurate way to bake!

So, the first thing we need to do to make this Buffalo Chicken Wool Roll is get the dough started!

Start with the warm milk, and sugar, and sprinkle the yeast over the top. Wait about 5 minutes for the yeast to start to prove. After this, you can add in the softened butter, room-temperature eggs, and garlic powder. The garlic powder is very minimal and adds just a hint of savory taste to the baked dough at the end. Give all those ingredients a quick swirl with the dough hook, and then add in the flour.

 I used bread flour for these Buffalo Chicken Wool Rolls because the higher protein makes it a stronger dough, but if you only have all-purpose you can substitute and it should be fine. Let the dough mix for 5-8 minutes until all the ingredients come together, no dry flour is left, and the dough is smooth-looking. Then transfer it to a lightly oiled bowl and let it rise for an hour.

While the Buffalo Chicken Wool Roll Bread dough is rising, 

the filling can be quickly thrown together. 

Anyone who knows me knows I LOVE Frank’s hot sauce. I will literally put that sh*t on anything lol. My hubby travels a lot for work so I often cook for one. I make a big dinner at the beginning of the week and eat it for days and days and eventually by the end of the week, just to change the flavor, it gets Frank’s on it 😂.

If I ever participated in the show Alone, one of the ten things I’d bring would be a gallon jug of Frank’s. I could eat every slug and limpet with a smile as long as it was covered in it!

Anyways, lol…back to the recipe…

Super easy, mix a 12.5oz can of chicken, 4oz of softened cream cheese, 1/2 cup sharp cheddar, 1/3 cup celery, and 2 tbsp of Frank’s together. That’s the Buffalo Chicken filling!

After the dough has finished rising the first time, 

get it out of the bowl, place it on the counter, and divide it into 4 equal pieces. 

Next, you’re going to roll those 4 pieces out into 10″x”6 ovals. 

Then, to get the wool part, use a knife or a bench scraper to cut strips at the top half of the oval. The finer the strips the more wool-like the bread will look when baked!

Fill the bottom half of the oval with about a 1/2 cup of filling and then roll it up!

The video above shows a quick snippet of how to do this if my written directions don’t make sense!

Place the 4 rolls in the oiled pan so all the ends are touching. 

I used an old angel food cake pan that I found at a local antique shop. If you’ve got an angel food cake tin this will work great! Or you can use a 9″x”3″ deep cake pan too!

Cover the pan with plastic wrap and let the dough rise for another hour. 

After that hour is up it’s time to bake the Buffalo Chicken Wool Roll Bread!

Give it a quick egg wash to make the finished baked bread shiny and then pop it in the oven! Bake it on the middle rack at 350 degrees for about 40 minutes. The Buffalo Chicken Wool Roll Bread should be a lovely golden brown color when it’s ready to come out!

Finally,

after you get it out of the oven, let it cool in the pan for around 10-15 minutes before trying to get it out. That way there is less chance of it sticking to the pan and breaking apart.  After this, use a knife to separate it from the sides of the pan and gently tilt it out! You can let it cool more if you want, but it’s delicious served warm with a side of … you guessed it, Frank’s Hot Sauce! See, not as intimidating as it looks! I hope you had fun making this, and you find it as tasty as I do! If you make it let me know how it goes!!

Print Recipe

Buffalo Chicken Wool Roll Bread

A soft and savory pull-apart bread with a cream cheese buffalo chicken filling!

Prep Time20 minutes mins

Cook Time40 minutes mins

Rising Time2 hours hrs

Course: Appetizer, Bread, Snack

Servings: 10 people

Equipment

• Kitchenaid Mixer with Dough Hook
• Kitchen Scale
• Measuring Cups & Spoons
• Medium Bowl
• Knife
• Rubber Spatula
• 9″x3″ Cake Pan or 9″ Angel Food Cake Pan

Ingredients

Dough

• 195 grams Whole Milk warm 3/4 cup
• 25 grams Sugar 2 tbsp
• 10 grams Yeast 2 1/4 tsp
• 85 grams Salted Butter 6 tbsp room temperature
• 2 Eggs room temperature
• .70 grams Garlic Powder 1/4 tsp
• 535 grams Bread Flour 3 3/4 cup
• 1 Egg + 1 tbsp water for egg wash

Buffalo Chicken Filling

• 1 can 12.5oz Chicken
• 1/2 Cup Sharp Cheddar shredded
• 4 oz Cream Cheese room temperature
• 1/3 cup Celery chopped fine
• 2 tbsp Frank’s Hot Sauce

Instructions

Dough

• First, pour 195 grams of warm milk into your mixer, add the 23 grams of sugar, and sprinkle the 10 grams of yeast over the top of the milk. Let the yeast proof for around 5 minutes.
• After the 5 minutes is up, add in the 85 grams of room-temperature salted butter, 2 eggs, and 1/4 tsp of garlic powder, turn the mixer on low, and briefly mix.
• Next, add in the 535 grams of bread flour, turn the mixer on low so it doesn’t go everywhere, knead until all the ingredients combine to form a smooth dough, 5-8 minutes.
• Remove the dough from the mixer and place it in a lightly oiled bowl, cover it with plastic wrap and let it sit in a warm place for 60 minutes.

Buffalo Chicken Filling

• While the dough is rising, in a medium bowl mix together the can of chicken, 4oz softened cream cheese, 1/2 cup shredded sharp cheddar, 1/3 cup finely chopped celery, and 2 tbsp of Franks.

Assemble & Bake

• Spray the 9″ pie pan or 9″ angel food cake pan with oil.
• Once the dough has finished rising for the first time get the dough out of the bowl, place it on the counter flatten it out a little and cut it into 4 equal sections.
• Next, roll each one of the four sections into 10″x6″ ovals. Using a knife or a bench scraper, cut the top half of the oval into small ribbons, roughly all the same size, all the way across.
• Scoop out 1/2 cup of the buffalo chicken filling and place it on the lower half of the oval that did not get cut. Starting with the bottom half of the dough that has the filling on it, roll it up towards the top that has the ribbons. Repeat with the remaining three pieces of dough and filling.
• Once all four pieces are rolled place them in a circle end to end in the prepared pan, cover it with plastic wrap and let the dough rise in a warm place for another 60 minutes.
• While the dough is rising, preheat the oven to 350 degrees. Once the dough has finished rising, mix one egg with a 1 tbsp of water and gently egg wash the top of the dough.
• Place the Wool Roll in the oven on the middle rack and bake for 40 minutes, or until it is a nice golden brown color!
• After it’s finished baking, let it cool in the pan for 10-15 minutes, then run a knife around the edges of the pan to make sure none of the sides are sticking. Carefully turn the bread out of the pan onto a cutting board, and slice it up and enjoy!!

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