cheesy garlic buffalo rolls

I have eaten more carbs in the last twenty four hours than I should probably have consumed in all of 2012. Clearly, my body has a carb deficiency; it would be wrong to deprive it of its obvious needs.

Remember when I poured my heart out regarding all things buffalo-flavored?  I can't tell you how many times I have made that bread after coming up with an amazing combination of three of the best things on earth.

This time, I found a way to put it all into a cute little roll (rosette if you want to be accurate; however buffalo rosettes seems like an oxymoron).

Bread machine recipe, which means no painful kneading!  Place these ingredients in your machine (in this order) and put it on the dough cycle:

Place ingredients in order that they appear:

1 1/4 cup warm water
3 Tbsp. hot sauce (I used Frank's wing sauce)
3 Tbsp. ranch dressing
3 cups of flour (I added an additional 3/4 cup after the kneading cycles, so 3 3/4 altogether)
1/3 cup shredded cheddar cheese
3 cloves of garlic
2 1/4 teaspoons yeast

When the bread machine has finished, take your dough out, punch it down, and place in a greased bowl.  Flip dough once and cover; allow to rise for about an hour.  If dough seems sticky, add additional flour.

After dough has nearly doubled in size, split it in two and divide each section into 10 rolls.  Roll each section into an eight inch rope.

Tie a knot in the middle.

Then take one end of the knot and wrap it underneath the roll, and the other end on top of it.  Slightly pinch the two ends together in the middle of the roll.

Place on greased baking sheets, cover and allow to rise for an additional thirty minutes.  In the meantime, preheat oven to 350 degrees, and melt 1 tablespoon of butter.

Brush rolls with butter, place in preheated over, and bake for 12-14 minutes.

Serve with buffalo spread (it makes the roll!):

Whipped Buffalo Cheddar Butter:

1/3 cup butter or margarine; use your preferred bread-buttering spread
1/4 cup shredded cheddar cheese
1 teaspoon buffalo sauce

Whip together using hand mixer.


If you consider butter to be its own food group like I do, then double this recipe.

I'm sorry to your waist ahead of time.