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.

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.

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!!