Place the Boneless, Skinless Chicken Breast (1 pound) in a large pot and season generously with Sea Salt (to taste) and Ground Black Pepper (to taste) (I used around 1 tsp of each). Add 2 Tbsp of hot sauce to the water, then add enough water to cover by 1 inch.
Bring to a boil over medium-high heat, then flip the breasts.
Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F (73 degrees C). Remove from the water to cool slightly.
Preheat the oven to 350 degrees F (175 degrees C).
Cut each breast into 3-4 pieces.
Add pieces to a bowl and shred using a stand mixer or hand mixer. You can also just shred with 2 forks.
In a large mixing bowl, combine the Cream Cheese (1 package), Blue Cheese (1/2 cup), and the remaining Cayenne Hot Sauce (1/2 cup).
Add the chicken and stir to mix into the sauce.
Place one hand on top of the Hawaiian Roll (1 package) and, using a bread knife, very gently saw the entire layer of rolls in half.
Place the bottom half of the rolls on a parchment-lined baking sheet. Spread the buffalo chicken mixture evenly and replace the top, pressing down gently.
If using garlic, mince the Garlic (2 clove) finely.
Combine the minced garlic with the Butter (2 tablespoon) and microwave for 30 seconds until melted and bubbling.
Gently brush the garlic butter over the top of the rolls. Place in the oven to bake for 10-15 minutes, or until the tops are golden. After 10 minutes, watch closely - the sugar in the rolls will cause them to go from golden to burnt very quickly!
Remove the rolls from the oven and let cool. If desired, you can slice them up - or just leave them whole for people to pull apart.
Serve warm, with Ranch Dressing (to taste) on the side!