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flamePorkBaking & SweetsAmericanGrilledWeekend project
Bbq Pulled Pork Rolls
Prep40 mins
Cook30 mins
Serves1
Method
Steps
- Combine pulled pork and bbq sauce in a large bowl and toss together until pork is evenly coated. Set aside.
- For dough: Pour milk and half of sugar into a mixing bowl and stir together.
- Sprinkle yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
- Stir in remaining sugar, salt, butter, egg, and herbs. Begin adding flour, ½ cup at a time, stirring to incorporate after each addition.
- Once all the flour has been added, dump mixture onto a clean and lightly floured surface and knead dough for 5 to 7 minute or until smooth and elastic, adding more flour, 1 teaspoon at a time as needed.
- Once smooth dough has formed, place dough into a lightly greasy bowl, cover with a clean, damp towel and place in a warm area until dough has doubled in size. About 1 hour.
- To assemble: Once dough has doubled in size, punch down the center and turn onto a clean and lightly floured surface. Roll dough out into a 12”x 19” rectangle and about ¼″ thick.
- Brush surface of dough with bbq sauce and top evenly with 1 cup of shredded cheese.
- Top cheese with an even layer of bbq pulled pork and finish with remaining cheese.
- Tightly and evenly roll the dough from one end to the other and gently pinch the seam shut. Place savory roll log seam side down and trim about 2 inches off each end. Cut remaining log into 8 even rolls.
- Cover baking sheet with a silicone mat, such as silpat*, or parchment paper and place rolls onto the baking sheet at least 2 ½ inches apart (you might need two baking sheets). Loosely cover rolls, place in a warm area and allow the rolls to proof again, for about 30 minutes.
- Preheat oven to 375˚F.
- Remove cover and bake rolls for 25 to 30 minute or until rolls become a deep, golden brown.
- Remove rolls from the oven, transfer to a cooling rack and cool for 10-15 minutes.
- Drizzle rolls with more bbq sauce and top with a sprinkle of crushed nuts and thinly sliced chives. Serve warm.
Good to know
Notes
- a silicone mat is preferred for baking to prevent burning and sticking of the bottoms of the rolls to the surface
Originally published at spoonforkbacon.com. Reproduced for personal collection.
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