Bbq Pulled Pork Rolls

bbq pulled pork

• 4 cups tightly packed pulled pork, warm4 cups tightly packed pulled pork, warm
• 2 cups barbecue sauce, plus more for brushing and drizzling2 cups barbecue sauce, plus more for brushing and drizzling
• ¾ cup whole milk warmed (about 110˚F)¾ cup whole milk warmed (about 110˚F)
• 2 tablespoons superfine sugar, divided2 tablespoons superfine sugar, divided
• 2 teaspoons active-dry yeast2 teaspoons active-dry yeast
• ½ teaspoon salt½ teaspoon salt
• 3 tablespoons unsalted butter, softened3 tablespoons unsalted butter, softened
• 1 large egg, room temperature and lightly beaten1 large egg, room temperature and lightly beaten
• 1 tablespoon minced thyme1 tablespoon minced thyme
• 1 tablespoon thinly sliced chives1 tablespoon thinly sliced chives
• 3 ½ to 4 cups all-purpose flour3 ½ to 4 cups all-purpose flour
• 2 cups shredded mozzarella2 cups shredded mozzarella

1. Combine pulled pork and bbq sauce in a large bowl and toss together until pork is evenly coated. Set aside.
2. For dough: Pour milk and half of sugar into a mixing bowl and stir together.
3. Sprinkle yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
4. Stir in remaining sugar, salt, butter, egg, and herbs. Begin adding flour, ½ cup at a time, stirring to incorporate after each addition.
5. 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.
6. 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.
7. 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.
8. Brush surface of dough with bbq sauce and top evenly with 1 cup of shredded cheese.
9. Top cheese with an even layer of bbq pulled pork and finish with remaining cheese.
10. 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.
11. 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.
12. Preheat oven to 375˚F.
13. Remove cover and bake rolls for 25 to 30 minute or until rolls become a deep, golden brown.
14. Remove rolls from the oven, transfer to a cooling rack and cool for 10-15 minutes.
15. Drizzle rolls with more bbq sauce and top with a sprinkle of crushed nuts and thinly sliced chives. Serve warm.

a silicone mat is preferred for baking to prevent burning and sticking of the bottoms of the rolls to the surface