Buffalo Bubble Bread

 Ingredients

For the dough:

150g AP flour

50g White whole wheat

220g Bread flour

1 pkg instant yeast

5 mg salt

1 Tbsp salted vegan butter, melted

For the buffalo sauce:

1 head of garlic, roasted

1 Tbsp minced garlic

4 Tbsp melted vegan butter

4 Tbsp Trappey's Red Devil hot sauce (or to taste)

Instructions

Combine the first five ingredients and knead until the dough comes together (6-7 minutes in a stand mixer). Knead in the single tablespoon of vegan butter. Place the dough in an oiled bowl, covered with a damp towel or plastic wrap. 

Roast the garlic in an oven at 400 for 30-40 minutes. Once cooled, squeeze out the roasted garlic cloves into the bowl of a food processor with the minced garlic, 4 Tbsp of vegan butter, and the hot sauce. Process until combined.

Once the dough doubles, turn it out onto a well-floured bench. Use a bench blade to cut it into 16 or 24 balls. Dip the pieces in the buffalo sauce and layer them in an oiled bundt pan.

Bake at 375 for 30-40 minutes, until the internal temp comes to 190. Cool in the pan for five minutes before turning out.