These buffalo chicken dip rolls combine everyone’s favorite game day dip with soft, pillowy sourdough brioche in a fun rolled format. Each piece is loaded with tangy buffalo sauce, tender chicken, and melty cheese. Perfect for Super Bowl parties, game day gatherings, or any time you’re feeding a crowd. It’s the perfect handheld appetizer.
Table of Contents
- Why This Recipe Works
- What You’ll Need
- Tips for Success
- Troubleshooting Common Issues
- Yeast Version (Quick Alternative)
- Storage and Make Ahead Instructions
- Serving Suggestions
- Frequently Asked Questions
Buffalo Chicken Dip Swirl Rolls
Equipment
- Large mixing bowl or stand mixer with dough hook
- Kitchen scale (recommended for accuracy)
- Whisk
- Measuring cups and spoons
- Skillet for making filling
- Wooden spoon or spatula
- Plastic wrap or damp tea towel
- Rolling Pin
- Half sheet pan (18 x 13 inches)
- Parchment paper
- Unflavored dental floss or thread for cutting rolls
- Small bowl for drizzle
- Instant read thermometer (optional but helpful)
Ingredients
SOURDOUGH BRIOCHE DOUGH:
- 100 g 1/2 cup active sourdough starter (fed 4-8 hours prior, bubbly and doubled)
- 640 g 5 1/4 cups all-purpose flour or bread flour
- 290 g 1 1/4 cups buttermilk (full-fat, room temperature)
- 25 g 2 tablespoons granulated sugar
- 100 g 2 large eggs (room temperature)
- 6 g 1 teaspoon salt
- 60 g 4 tablespoons or 1/4 cup unsalted butter (softened to room temperature)
BUFFALO CHICKEN DIP FILLING:
- 425 g 1.5 cans or 15 oz total chunk chicken, drained
- 340 g 1.5 packages or 12 oz total cream cheese, softened to room temperature
- 90 g 6 tablespoons ranch dressing
- 135 g 9 tablespoons or 1/2 cup plus 1 tablespoon Frank’s Red Hot sauce
- 140 g 1 cup plus 2 tablespoons shredded cheddar cheese
RANCH DRIZZLE:
- 60 g 1/4 cup mayonnaise
- 30 g 2 tablespoons buttermilk
- 8 g 1 tablespoon ranch seasoning
- 5 g 1/2 teaspoon lemon juice
- Additional buttermilk to thin as needed
BLUE CHEESE DRIZZLE (ALTERNATIVE):
- 60 g 1/4 cup sour cream
- 35 g 1/4 cup blue cheese crumbles
- 15-20 ml 1-1.5 tablespoons regular milk
- 1 g pinch salt
- 5 g 1 teaspoon lemon juice
- Black pepper to taste
Instructions
DAY 1: MIXING AND BULK FERMENTATION
- In the bowl of your stand mixer, combine active sourdough starter, buttermilk, sugar, and eggs. Whisk until relatively smooth.
- Add flour and salt. Using dough hook on low speed, mix until everything comes together into a shaggy mass, about 2 to 3 minutes.
- Cover bowl and rest 30 minutes. This is called autolyse and helps develop gluten naturally. If pressed for time, you can skip the autolyse and proceed directly to adding the butter, but the autolyse is optimal for best texture.
- After 30 minute rest (or immediately if skipping autolyse), add softened butter. Mix on low speed (speed 2 on KitchenAid) for 5 to 7 minutes. Dough should be soft and slightly tacky.
- Cover dough and let rest at room temperature for 1 hour.
- After 1 hour, perform one series of stretch and folds. With wet hands, grab one side of dough, stretch it up, fold it over to opposite side. Rotate bowl 90 degrees and repeat. Do this four times total. Cover again.
- While dough is bulk fermenting, make the buffalo chicken dip filling. Heat drained chicken and hot sauce in a skillet over medium heat until warmed through.
- Stir in cream cheese and ranch dressing. Cook, stirring, until well blended and warm.
- Mix in half the shredded cheddar cheese (reserve remaining for optional garnish).
- Transfer mixture to a bowl and let cool completely to room temperature. This is critical. The filling must be cool before using or it will melt the butter in your dough. Once cooled, stir to check consistency. It should be thick and spreadable like paste, not runny.
- Continue bulk fermentation of dough at room temperature (68 to 72 degrees F) for 6 to 8 hours total (from when you first mixed it), or until dough has nearly doubled in size, is noticeably puffy and jiggly, and shows visible air bubbles.
- Once bulk fermentation is complete, cover tightly and refrigerate overnight (up to 24 hours).
DAY 2: SHAPING, PROOFING, AND BAKING
- Remove dough from refrigerator and let rest at room temperature for 1 hour. This warms the dough and relaxes the gluten, making it easier to roll.
- Lightly flour work surface. Turn out dough and press gently into a rectangle.
- Using rolling pin, roll dough into large rectangle, approximately 24 inches wide by 12 inches tall, about 1/4 inch thick. If dough keeps shrinking back, cover and let rest 15 minutes to relax the gluten.
- Spread room temperature buffalo chicken dip filling evenly over entire surface of dough, leaving 1 inch strip bare along the top long edge (the 24 inch side).
- Starting from the long edge closest to you (bottom edge), roll dough into a tight log, rolling toward the bare strip. When you reach bare edge, pinch gently to seal the seam.
- Position log seam side down. Using unflavored dental floss or thread (NOT a knife), slide floss under the log, cross the ends over the top, and pull tight to slice through cleanly. Cut into 20 to 22 equal pieces, approximately 1 inch thick.
- Place rolls cut side up on parchment lined half sheet pan (18 x 13 inches). Arrange in 4 rows of 5, or 5 rows of 4, leaving small gaps between rolls. They should be relatively close but not touching.
- Cover pan with lid or plastic wrap. Let proof at room temperature for 2 to 3 hours, until rolls are puffy and nearly touching each other. When you press a finger gently into the side of one, the indentation should fill back slowly but not completely. If your filling was cold when you rolled these up, proof may take 3 to 4 hours.
- Preheat oven to 425 degrees F.
- Place rolls in oven and immediately turn temperature down to 350 degrees F. Bake for 35 minutes until golden brown on top. Internal temperature should reach around 190 degrees F. If browning too quickly, tent with foil during last 10 minutes. Alternative method: Bake straight through at 375 degrees F for 28 to 32 minutes.
- Remove from oven and let cool on pan for 10 to 15 minutes.
- Make your choice of drizzle. For ranch: whisk together mayonnaise, buttermilk, ranch seasoning, and lemon juice. Thin with additional buttermilk to drizzle consistency. For blue cheese: mix sour cream, blue cheese crumbles, milk, salt, lemon juice, and black pepper until smooth and pourable. Add more milk as needed.
- Drizzle generously over warm (not hot) rolls. Or place in bowls for easy dipping. Serve immediately.
Notes
- 640g all purpose or bread flour
- 290g buttermilk (warmed to 100 to 110 degrees F)
- 25g granulated sugar
- 60g unsalted butter (softened to room temperature)
- 7g instant yeast (2 and 1/4 teaspoons)
- 6g salt
- 2 large eggs (room temperature)
- 425g (1.5 cans or 15 oz total) chunk chicken, drained
- 340g (1.5 packages or 12 oz total) cream cheese, softened to room temperature
- 90g (6 tablespoons) ranch dressing
- 135g (9 tablespoons or 1/2 cup plus 1 tablespoon) Frank’s Red Hot sauce
- 140g (1 cup plus 2 tablespoons) shredded cheddar cheese
- Warm the buttermilk to 100 to 110 degrees F. You want it warm to the touch but not hot. It may separate if it gets too warm, which is fine.
- Stir the instant yeast and 5g of the sugar (about 1 teaspoon) into the warm buttermilk.
- Let this mixture sit for 5 to 10 minutes until it becomes foamy on top. If it does not foam, your yeast is dead and you need fresh yeast.
- In the bowl of your stand mixer, combine the flour, remaining sugar (20g), and salt. Whisk to combine.
- Add the foamy yeast mixture and the 2 eggs to the flour mixture.
- Mix on low speed with the dough hook until you have a shaggy dough, about 2 to 3 minutes.
- Add the softened butter one tablespoon at a time, mixing between each addition until incorporated.
- Once all the butter is incorporated, increase to medium speed and mix for 7 to 10 minutes until the dough is smooth, elastic, and slightly tacky.
- The dough should pull away from the sides of the bowl but still stick a bit to the bottom.
- Place the dough in a greased bowl and turn it to coat all sides with oil.
- Cover with a damp towel or plastic wrap.
- Let rise at room temperature for 1 to 1.5 hours until doubled in size.
- While dough is rising, make the buffalo chicken dip filling using the same method as the sourdough version: heat chicken and hot sauce, stir in cream cheese and ranch, mix in half the cheddar, transfer to bowl and cool completely to room temperature.
- Once the dough has doubled in size, turn it out onto a lightly floured surface.
- Proceed with rolling, filling, and shaping exactly as written in the sourdough version above: roll into 24 by 12 inch rectangle, spread cooled filling leaving 1 inch bare strip on top edge, roll into log, cut with dental floss into 20 to 22 pieces.
- Place the cut rolls on a parchment lined half sheet pan (18 x 13 inches).
- Cover and let proof at room temperature for 45 to 60 minutes until puffy and nearly touching.
- The yeast version proofs faster than the sourdough version because instant yeast is more aggressive.
- Preheat oven to 425 degrees F.
- Place rolls in oven and immediately turn temperature down to 350 degrees F.
- Bake for 35 minutes until golden brown on top and internal temperature reaches around 190 degrees F.
- Alternative baking method: Bake straight through at 375 degrees F for 28 to 32 minutes.
- Remove from oven and let cool on pan for 10 to 15 minutes.
- Make your choice of drizzle using the same recipes as the sourdough version.
- Drizzle generously over warm (not hot) rolls and serve immediately.
- First rise: 1 to 1.5 hours (instead of 6 to 8 hours bulk fermentation)
- Final proof: 45 to 60 minutes (instead of 2 to 3 hours)
- Flavor: Milder and more straightforward (instead of sourdough complexity)
- Total time: Just a few hours (instead of 2 days)
- All other steps, techniques, and baking instructions remain exactly the same.
Why This Recipe Works
Buffalo chicken dip is the ultimate Super Bowl appetizer, but serving it with chips or celery gets boring. These rolls transform that classic dip into individual portions that are perfect for parties. The format is similar to cinnamon rolls, where you roll up the dough with filling and slice it into swirls, but the flavor is all savory game day goodness.
The buttermilk brioche dough is the secret weapon here. It’s barely sweet, which makes it perfect for savory fillings. You get all the benefits of rich, buttery, tender dough without any sweetness competing with the buffalo chicken. The buttermilk adds tang that complements the hot sauce beautifully and keeps these rolls incredibly soft for days.
The buffalo chicken dip filling is perfectly portioned so you use almost everything with minimal waste. The ratio of filling to dough is just right. You get that creamy, tangy buffalo flavor in every bite without the rolls being soggy or overfilled.
The real magic happens when these bake. The cheese gets all melty and gooey, the buffalo sauce soaks into the dough just enough, and you end up with hearty, substantial portions. They’re big enough to be satisfying but so delicious that people will keep reaching for more. After baking, each roll expands to about 3 to 3.5 inches, making them a substantial and satisfying party appetizer.
This recipe makes 20 to 22 rolls, which is perfect for feeding a crowd at your Super Bowl party or any game day gathering. The sourdough version does require planning ahead with two days of mostly hands-off time, but the flavor and texture are absolutely worth it. If you need something faster, the yeast version later in this post comes together in just a few hours.
What You’ll Need
This recipe has three main components: the sourdough brioche dough, the buffalo chicken dip filling, and your choice of drizzle. The dough takes two days with most of it being hands-off fermentation time, but the actual active work is minimal.
For the Sourdough Brioche Dough:
The foundation of this recipe is an enriched sourdough that’s soft, buttery, and sturdy enough to hold all that buffalo chicken filling. You’ll need 100g of active sourdough starter that’s bubbly and doubled in size, 640g of all purpose or bread flour, 290g of full fat buttermilk, 25g of granulated sugar, 2 large eggs, 6g of salt, and 60g of softened unsalted butter.
The buttermilk is essential here. It adds tang that complements the buffalo sauce perfectly, and the acidity keeps these rolls incredibly soft for days. If you don’t have buttermilk, you can use regular whole milk as a one to one replacement (290g milk), but your rolls won’t be quite as tangy or stay as soft. For a closer substitute, add 1 tablespoon of lemon juice or white vinegar to 290g of regular milk, stir, and let it sit for 5 minutes before using. Make sure everything except the flour and salt is at room temperature before you start. Cold ingredients slow down your dough development and make the butter much harder to incorporate smoothly.
Your sourdough starter should be fed 4 to 8 hours before you plan to use it. It needs to be doubled in size, bubbly, and active. You can test if it’s ready by dropping a small spoonful into water. If it floats, you’re good to go.
For the Buffalo Chicken Dip Filling:
This is where the game day magic happens. You’ll need 1.5 cans (15 oz total) of chunk chicken that’s been drained well, 1.5 packages (12 oz total) of cream cheese that’s softened to room temperature, 6 tablespoons (90ml) of ranch dressing, 9 tablespoons (135ml) of Frank’s Red Hot sauce, and 1 cup plus 2 tablespoons of shredded cheddar cheese.
Frank’s Red Hot is non-negotiable here. Other hot sauces have different flavor profiles and acidity levels that will change how the filling tastes and performs. Stick with Frank’s for the authentic buffalo chicken flavor everyone expects.
The filling absolutely must be completely cool before you spread it on the dough. This is critical. Hot filling will melt the butter in your dough and turn everything into a greasy mess. Make the filling first, let it cool to room temperature, and test it with your finger. It should be thick and spreadable like paste, not runny or warm.
For the Ranch Drizzle:
The classic choice that most people expect with buffalo chicken. You’ll need 60g of mayonnaise, 30g of buttermilk, 1 tablespoon of ranch seasoning, and half a teaspoon of lemon juice. Whisk everything together and thin with additional buttermilk until it’s pourable. The lemon juice brightens the flavor and cuts through the richness perfectly. Want my favorite homemade ranch dressing recipe to use instead–> Check it out here!
For the Blue Cheese Drizzle:
If you’re team blue cheese (the objectively correct team), you’ll need 60g of sour cream, 35g of blue cheese crumbles, 15 to 20ml of regular milk to thin it out, a pinch of salt, 5g of lemon juice, and black pepper to taste. The lemon juice is absolutely critical here. I tested this drizzle without it and it tasted flat and too rich. The acid transforms it completely.
Can’t decide between ranch and blue cheese? Make both and let your guests choose. Or if you want to keep things simple, just grab your favorite store-bought ranch or blue cheese dressing and drizzle that on top. No judgment here.
Tips for Success
Starter Preparation: Your sourdough starter needs to be fed 4 to 8 hours before you plan to use it. It should be doubled in size, bubbly, and very active. The float test is your friend here: drop a small spoonful into a glass of water. If it floats, your starter is ready. If it sinks, it needs more time to ferment.
Temperature Matters: After removing the dough from the refrigerator, let it rest at room temperature for about 1 hour before rolling. This warms the dough slightly and relaxes the gluten, making it much easier to roll out. Cold dough straight from the fridge has tight gluten strands that resist rolling. The overnight cold retard is important for flavor development and makes handling easier, but don’t skip that room temperature rest before rolling.
Buffalo Chicken Dip Must Be Cool: This cannot be emphasized enough. The filling must be completely cooled to room temperature before you spread it on the dough. Hot or even warm filling will melt the butter in your dough and create a greasy, difficult to work with mess. Make the filling first and give it plenty of time to cool.
Use Dental Floss to Cut: A knife will squish out all that wet buffalo chicken filling and make a mess. Unflavored dental floss or thread slices through cleanly without any pressure. Just slide it under the log, cross the ends over the top, and pull tight.
Don’t Rush the Proof: Enriched sourdough needs time for that final proof. The rolls should be puffy, nearly touching each other, and should spring back slowly when poked. This can take 2 to 3 hours at room temperature, or even 3 to 4 hours if your filling was cold when you rolled them up. Be patient.
Kitchen Temperature Adjustments: In a warm kitchen above 75°F, your bulk fermentation might be done in 5 to 6 hours. Check earlier. In a cool kitchen below 68°F, it might take the full 8 hours or longer. Watch the dough, not the clock.
Troubleshooting Common Issues
Dough Shrinking When Rolled: This is completely normal for enriched dough. The gluten is elastic and wants to contract. Just keep gently re-rolling until you get close to the target size. If the dough keeps fighting you and won’t stay rolled out, cover it and let it rest for 15 minutes. This allows the gluten to relax, making it much easier to roll. Don’t fight it too aggressively or you’ll tear the dough.
Filling Leaking During Slicing: You used a knife instead of dental floss, didn’t you? The knife puts pressure on the roll and squeezes out that wet filling. Switch to unflavored dental floss or thread and your problem is solved.
Dense, Heavy Rolls: Your rolls were under-proofed. They needed more time for that final proof before baking. Enriched sourdough takes patience. Next time, wait until they’re really puffy and pass the poke test.
Rolls Browning Too Fast: Your oven runs hot or the top heating element is very strong. Tent the rolls with aluminum foil during the last 10 minutes of baking to prevent over-browning while the insides finish cooking.
Dough Too Sticky to Work With: You can add a bit more flour, a tablespoon at a time, but remember that enriched dough is naturally softer and more tacky than regular bread dough. As long as you can work with it, resist adding too much flour or your rolls will be dense.
Filling Tastes Flat: Did you use Frank’s Red Hot? Other hot sauces have different flavor profiles. Also make sure you’re using full-fat cream cheese and buttermilk, not low-fat versions. And don’t skip the lemon juice in your drizzle. It makes all the difference.
Yeast Version (Quick Alternative)
If you need these buffalo chicken dip rolls faster and don’t have sourdough starter on hand, this yeast version comes together in just a few hours. I’ve verified all the conversions and timing against established buttermilk brioche recipes to ensure this works perfectly.
Yeast Dough Ingredients:
- 640g all-purpose or bread flour
- 290g buttermilk, warmed to 100-110°F
- 25g granulated sugar
- 60g unsalted butter, softened to room temperature
- 7g instant yeast (2¼ teaspoons)
- 6g salt
- 2 large eggs, room temperature
Instructions:
Warm your buttermilk to 100-110°F. You want it warm to the touch but not hot. If you overheat it, let it cool back down before proceeding. Stir in the yeast and 5g of the sugar (about 1 teaspoon). Let this mixture sit for 5 to 10 minutes until it becomes foamy on top. If it doesn’t foam, your yeast is dead and you need to start over with fresh yeast.
In the bowl of your stand mixer, combine the flour, remaining sugar (20g), and salt. Whisk to combine. Add the foamy yeast mixture and the eggs. Mix on low speed with the dough hook until you have a shaggy dough, about 2 to 3 minutes.
Add the softened butter one tablespoon at a time, mixing between each addition. Once all the butter is incorporated, increase to medium speed and mix for 7 to 10 minutes until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still stick a bit to the bottom.
Place the dough in a greased bowl, turn it to coat all sides with oil, and cover with a damp towel or plastic wrap. Let it rise at room temperature for 1 to 1.5 hours until doubled in size.
Once the dough has doubled, turn it out onto a lightly floured surface and proceed with the rolling, filling, and shaping instructions exactly as written in the sourdough version above. Roll it into a 24 by 12 inch rectangle, spread with the cooled buffalo chicken dip filling, roll into a log, and cut into 20 to 22 pieces with dental floss.
Place the cut rolls on a parchment lined half sheet pan. Cover and let them proof at room temperature for 45 to 60 minutes until puffy. They proof faster than the sourdough version because instant yeast is more aggressive.
Bake according to the same instructions: preheat to 425°F, place the rolls in the oven, immediately drop to 350°F, and bake for 35 minutes. Or use the simpler method of baking straight through at 375°F for 28 to 32 minutes.
Note on the Yeast Version: The main difference you’ll notice is that the yeast version rises faster and has a slightly different flavor than the sourdough version, but it’s still absolutely delicious.
Storage and Make Ahead Instructions
Refrigerator Storage: Store leftover buffalo chicken dip rolls in an airtight container in the refrigerator for 4 to 5 days. Because these contain chicken and dairy, they must be refrigerated for food safety. The texture will be slightly less fluffy when cold, but they’re still delicious. Reheat individual rolls in the microwave for 15 to 20 seconds to bring back that soft, warm texture.
Freezing: These freeze beautifully for up to 3 months. Let the baked rolls cool completely, then wrap them tightly in plastic wrap and place in a freezer bag. To reheat, thaw at room temperature for about an hour, then warm in a 350°F oven for 8 to 10 minutes or microwave individual rolls for 30 to 45 seconds.
Make Ahead Strategy: You have flexible options for timing this recipe:
- Standard Two-Day Method: Make dough Day 1, bulk ferment, refrigerate overnight. Day 2, let dough rest at room temp for 1 hour, then roll, fill, shape, proof 2-3 hours, and bake.
- Same-Day Rolling, Next-Day Baking: Make dough in the morning, let it bulk ferment all day (6-8 hours), then immediately roll out, fill, and shape the rolls. Place shaped rolls on baking sheet, cover tightly, and refrigerate overnight. The next day, let them come to room temperature and finish proofing (2-3 hours), then bake.
- Early Prep Option: Make the dough through bulk fermentation, then refrigerate for up to 24 hours before rolling and shaping.
Freezing Unbaked Rolls: You can also freeze the shaped, unbaked rolls. Place the cut rolls on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag and freeze for up to 2 months. To bake, place the frozen rolls on a parchment lined baking sheet, cover, and let them thaw and proof at room temperature for 6+hours until puffy. Then bake as directed.
Transporting to a Party: These are perfect for bringing to a Super Bowl party or potluck. Bake them at home, let them cool completely, then transport in a covered container. Reheat at your destination in a 350°F oven for 10 to 12 minutes to warm through, then add the drizzle right before serving.
Serving Suggestions
These buffalo chicken dip rolls are incredibly versatile and perfect for any party or game day gathering. Here’s how to serve them for maximum impact.
For Super Bowl Parties: Set these out on a large platter with both ranch and blue cheese drizzle options. Let your guests pick their team. Add celery sticks and carrot sticks on the side for anyone who wants the classic buffalo chicken experience. They’re substantial enough to serve as the main appetizer or part of a larger spread with wings, nachos, and other game day favorites.
For Potlucks and Gatherings: Transport them in a disposable aluminum pan so you don’t have to worry about getting your dish back. Bring the drizzle in a separate container and add it right before serving so the rolls don’t get soggy. People love the pull-apart format because it’s easy to grab a roll and keep mingling.
Beverage Pairings: The tangy, spicy buffalo flavor pairs perfectly with cold beer, especially crisp lagers or IPAs. For wine drinkers, a chilled Riesling or sparkling wine cuts through the richness beautifully. And of course, any game day cocktail works great.
Kid-Friendly Option: If you’re serving these at a family gathering and have kids who aren’t into spicy food, you can hold back some of the dough and filling, reduce or omit the hot sauce, and make a few mild rolls. Just mark them somehow so people know which are which.
Dipping Options Beyond Drizzle: While the ranch or blue cheese drizzle is classic, some people also love dipping these in extra buffalo sauce, garlic aioli, or even marinara sauce for a pizza-meets-buffalo-chicken vibe.
Making It a Meal: These rolls are hearty enough that 2 to 3 per person makes a satisfying lunch or light dinner. Serve them with a simple green salad or coleslaw to balance out the richness.
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Absolutely. You’ll need about 1.5 cups of cooked, shredded chicken. Rotisserie chicken works great, or you can poach a couple of chicken breasts and shred them. Just make sure the chicken is cooled before mixing it into the filling.
Can I make a half batch?
Yes. Cut all the ingredients in half. Roll your dough to about 12 by 12 inches and you’ll get 10 to 11 rolls. Arrange them in a 9 by 13 inch pan instead of a half sheet pan.
My dough is really sticky. Is that normal?
Enriched dough with butter and eggs is naturally softer and more tacky than regular bread dough. As long as you can work with it, you’re fine. If it’s truly unmanageable, you can add another tablespoon or two of flour, but resist adding too much or your rolls will be dense.
Can I use a different hot sauce?
Frank’s Red Hot is really the standard for buffalo chicken flavor. Other hot sauces have different acidity levels and flavor profiles that will change the final taste. If you want authentic buffalo chicken flavor, stick with Frank’s.
Do I have to use buttermilk?
Buttermilk is what makes these rolls extra soft and adds important tang that complements the buffalo sauce. However, you can substitute regular whole milk in a one-to-one ratio (290g milk for 290g buttermilk). Your rolls will still be delicious, just slightly less tangy and won’t stay quite as soft. For a closer match, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes before using.
Can I add other ingredients to the filling?
Sure. Some people like to add diced celery, crumbled bacon, diced jalapeños, or different cheese varieties. Just don’t add so much that the filling becomes too wet or loose.
How do I know when the rolls are done baking?
They should be golden brown on top and the internal temperature should reach about 190°F. If you don’t have a thermometer, they should look set and golden, not pale or doughy.
Can I make these without a stand mixer?
It’s possible but challenging. Enriched dough requires a lot of kneading to develop the gluten while incorporating all that butter. If you’re mixing by hand, be prepared for a serious arm workout. Knead for at least 15 minutes.
Why did my filling leak out during baking?
This can happen if you overfilled the rolls, didn’t seal the edges well when rolling, or if the filling was too loose and wet. Make sure your filling is thick and paste like, not runny, and don’t overfill each roll.
What’s the difference between the sourdough and yeast versions?
The sourdough version has more complex flavor from the long fermentation and tanginess from the starter. It takes two days but most of that is hands off time. The yeast version is faster (just a few hours) and has a milder, more straightforward flavor. Both are delicious, just different.
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