BBQ Pulled Pork Rolls
User Reviews
5
BBQ Pulled Pork Rolls
Description
This recipe starts with a yeast dough made from warm milk, sugar, butter, egg, salt, and fresh herbs like thyme and chives, giving the bread a subtle aromatic note. After kneading and proofing until doubled, the dough is rolled into a large rectangle. Meanwhile, pulled pork is mixed with barbecue sauce to coat evenly.
The dough is layered with the barbecue pork mixture and shredded mozzarella cheese before being rolled up and sliced to form individual rolls. These rolls are then baked until golden and cooked through. The melted cheese inside complements the tangy and savory BBQ pork, all held together by the soft, flavorful herb dough.
The rolls can be served warm with extra barbecue sauce for brushing or drizzling and garnished with crushed dry-roasted peanuts and chives for added texture and flavor contrast. This recipe combines the richness of pulled pork and cheese with herbed bread, making it a satisfying comfort food option.
Using a silicone mat during baking is recommended to prevent the bottoms from burning or sticking.
Ingredients
bbq pulled pork
- 4 cups pulled pork tightly packed, warm
- 2 cups barbecue sauce plus more for brushing and drizzling
savory roll dough
- ¾ cup whole milk warmed about 110˚F
- 2 tablespoons sugar superfine, divided
- 2 teaspoons active dry yeast
- ½ teaspoon salt
- 3 tablespoons butter unsalted, softened
- 1 large egg room temperature and lightly beaten
- 1 tablespoon thyme minced
- 1 tablespoon chives thinly sliced
- 3 ½ to 4 cups all-purpose flour
assembly
- 2 cups mozzarella cheese shredded
garnishes
- peanuts crushed, dry roasted
- chives thinly sliced
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
- Use a silicone baking mat to avoid the bottoms of the rolls from burning or sticking to the pan.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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