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–+ servings

Buffalo Bread Rolls Recipe

These bold, tangy Buffalo bread rolls are the perfect snack or appetizer, combining chewy dough with a swirl of spicy hot sauce, blue cheese, and mozzarella. Whether enjoyed on their own or split and filled with fried chicken, this recipe is a flavorful take on classic bread recipes.
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Prep Time 15 minutes
Cook Time 18 minutes
Bulk Fermentation 2 hours
Course Bread
Cuisine American
Servings 8 3-4-inch rolls

Equipment

  • Mixing bowls
  • Rimmed baking sheet
  • Plastic bowl scraper
  • Bench knife or serrated knife
  • Baking stone or steel
  • Cast-iron skillet (or similar)
  • Parchment paper
  • Wet towel
  • Measuring spoons and cups
  • Oven mitts

Ingredients
  

Preferment (Make 12–16 hours in advance):

  • ¾ cup + 2 tbsp all-purpose flour unbleached
  • Pinch of instant yeast
  • Scant ½ cup cold water 55°F to 60°F

Dough:

  • ½ cup + 3 tbsp warm water
  • 2 cups + 2 tbsp all-purpose flour unbleached, plus more for dusting
  • 1¼ tsp salt
  • Generous ¼ tsp instant yeast

Filling:

  • ¾ cup + 2 tbsp shredded mozzarella preferably whole milk
  • ¾ cup crumbled blue cheese
  • 2 tbsp + 2 tsp Buffalo wing hot sauce

Optional Topping:

  • 3 tbsp unsalted butter melted
  • 2 tbsp Buffalo wing hot sauce

Instructions
 

Day 1: Prepare the Preferment

  • In a mixing bowl, stir the flour, yeast, and cold water until the mixture is smooth and no dry spots remain.
  • Cover the bowl and let it sit at room temperature overnight for 12 to 16 hours.

Day 2: Make the Dough

  • Add warm water to the preferment. Use your fingers to break up the mixture, then stir it vigorously until frothy and fully combined.
  • Add flour, salt, and yeast. Mix until the dough is uniform with no dry bits.

Bulk Fermentation (First Rise – 2 Hours)

  • Cover the dough and let it rest 20 minutes.
  • With wet hands, perform 8 to 12 bowl folds (lifting and folding the dough over itself). Let rest 20 minutes.
  • Repeat the folding twice more at 20-minute intervals, rounding out the dough each time.
  • Finish with 2 to 3 coil folds. Let the dough rest uncovered for 1 hour or until pillowy.

Shape the Rolls

  • Lightly flour your work surface. Use a dough scraper to lift the dough out.
  • Flour the top of the dough, then gently stretch it into an 8×14-inch rectangle.
  • Spread mozzarella and blue cheese over the surface, leaving a ½-inch border.
  • Drizzle hot sauce on top. Roll up tightly from the long side and seal the seam.

Cut and Rise

  • Use a sharp knife or dental floss to divide the log into 8 even pieces (each about 1 to 1¼ inches thick).
  • Arrange cut-side up in a 3-2-3 layout on a parchment-lined pan. Flatten gently to about ¾-inch height.
  • Cover and let rise for 1 to 1½ hours until puffy and soft to the touch.

Bake the Rolls

  • Preheat oven to 450°F with a baking stone or steel on the center rack and an empty cast-iron skillet on the bottom.
  • Pour 1 cup of warm water into the skillet after placing the rolls in the oven to create steam. Wear oven mitts!
  • Bake until golden and the cheese is bubbly, about 15 to 18 minutes.

Optional: Add the Topping

  • In a small bowl, stir together melted butter and hot sauce.
  • Brush the hot rolls with this mixture immediately after baking.

Notes

  • Rolls can be stored in an airtight container at room temperature for 3 days or frozen.
  • Reheat frozen rolls by thawing at room temperature, then baking at 350°F for 8 to 10 minutes.
  • Best served warm for full cheesy, tangy impact.
Keyword bread recipes, buffalo cheese rolls, cheesy hot sauce bread, game day bread recipe, homemade buffalo rolls, spicy bread recipe
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