Preheat your oven to 350°F (175°C). Lightly coat your rectangular metal baking pan with non-stick cooking spray. Using a large serrated knife, slice the 12-count package of rolls horizontally to separate the tops from the bottoms. Place the soft sweet Hawaiian roll bottom halves into the prepared baking pan.

In a large mixing bowl, combine the 3 cups (450g) of shredded chicken, 3/4 cup (180ml) of buffalo sauce, and 2 tbsp (30ml) of melted butter. Toss vigorously until the meat is heavily coated and glossy orange-red. Spread this in a thick, even layer over the roll bottoms.

Shingle the 8 slices of white provolone cheese evenly over the warm buffalo chicken layer. Drizzle 1/2 cup (120ml) of thick creamy ranch dressing evenly over the provolone cheese.

Place the connected sheet of Hawaiian roll tops over the cheese and ranch layer. Using a pastry brush, generously coat the top halves of the rolls with the remaining 1/4 cup (60ml) of melted butter until visibly glistening.

Sprinkle 1 tbsp (4g) of finely chopped green parsley flakes over the wet, buttered tops. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil and bake 5 more minutes until tops are golden-brown and cheese is melted and stretching.