Saturday, June 29, 2013

Shredded Buffalo Chicken Sliders

Last weekend, we were driving home from Cedar Point after a visit that was cut short by a crazy storm. Along the way we passed a couple of Buffalo Wild Wing restaurants (or BWs, as I have always known them). It sounded so yummy to me, that I knew that I wanted to fit buffalo chicken into my menu last week. At first, I thought I would make buffalo chicken rolls or wontons, but then I decided to try a different route and make a shredded chicken in buffalo sauce. I have a bag of bread flour that I need to use part of so that I can fit the rest in my container, so I decided that I would make my slider rolls using my everyday bread recipe.

Shredded Buffalo Chicken

4 boneless, skinless chicken breasts (about 24 ounces)
1 packet ranch salad dressing mix
2 tablespoons butter
1 bottle (5 fl oz) Frank's Red Hot buffalo sauce

Place ingredients in crock pot on low for 6 hours.


Homemade Slider Rolls

1 cup warm water (110 F)
1/3 cup sugar
3/4 teaspoon salt
2 tablespoons canola oil
3 cups bread flour
2 1/4 teaspoons active, dry yeast

Sprinkle the yeast on top of the warm water. In a mixing bowl, place 2 cups of the flour, sugar and salt. Pour the wetted yeast and water into the bowl and stir. Add additional flour, about 1/4 cup at a time. When the dough starts to come together, turn out onto a floured surface and knead for about 5 minutes, until the dough is smooth. Place back in mixing bowl, rub on a little canola oil and cover with a damp cloth. Let it rise for about 30 minutes, until dough doubles in size.

Separate dough into 16 rolls (approx 1.5 oz each) and place on baking sheet. Let the rolls rise for about 30 minutes. Then, bake at 350F for 30 minutes.

After the rolls have cooled, slice in half and top with the shredded chicken.

This meal got the thumbs up from the family and is sure to be part of future menu plans.


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