BBQ Pulled Pork Rolls
User Reviews
5.0
15 reviews
Excellent
BBQ Pulled Pork Rolls
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We love this recipe for BBQ Pulled Pork Rolls. Similar to cinnamon rolls, this savory version is stuffed with Pulled Pork (a great way to use leftovers) and cheese. Smothered in a tangy BBQ sauce and sprinkled with chives and crushed nuts.
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Ingredients
bbq pulled pork
- 4 cups tightly packed pulled pork, warm
- 2 cups barbecue sauce, plus more for brushing and drizzling
savory roll dough
- ¾ cup whole milk warmed (about 110˚F)
- 2 tablespoons superfine sugar, divided
- 2 teaspoons active-dry yeast
- ½ teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 large egg, room temperature and lightly beaten
- 1 tablespoon minced thyme
- 1 tablespoon thinly sliced chives
- 3 ½ to 4 cups all-purpose flour
assembly
- 2 cups shredded mozzarella
garnishes
- crushed, dry roasted peanuts
- thinly sliced chives
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Instructions
- 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.
Notes
- **a silicone mat is preferred for baking to prevent burning and sticking of the bottoms of the rolls to the surface**
Nutrition Information
Show Details
Serving
1g
Calories
708kcal
(35%)
Carbohydrates
98g
(33%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
110mg
(37%)
Sodium
1782mg
(74%)
Potassium
318mg
(9%)
Fiber
3g
(12%)
Sugar
46g
(92%)
Vitamin A
787IU
(16%)
Vitamin C
4mg
(4%)
Calcium
266mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 708kcal | 35% |
| Carbohydrates | 98g | 33% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1782mg | 74% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 266mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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