Wednesday, March 31, 2010

No ordinary buns for this pork BBQ!!!

Pepper Jack Rolls Baby!

I've been a fan of the Artisan Bread in 5 minutes book and have made my own bread a few times. Yummy! I used the Vermont Cheddar Bread recipe (page 106) as my springboard idea.

Pepper Jack Rolls
adapted from Artisan Bread in Five Minutes a Day

3 cups lukewarm water
1 1/2 Tbsp. granulated yeast
1 1/2 Tbsp. salt
1 1/2 Tbsp. sugar
6 1/2 cups flour
1/2 cup white cheddar powdered cheese
1 cup grated pepper jack cheese
1 tsp. red pepper flakes
1 egg, beaten

1. Mix the yeast, salt and sugar with the water in a 5 quart bowl (I used my lidded non air tight food container that I store my dough in).

2. Mix in the dry ingredients, grated cheese, powdered cheese and pepper flakes without kneading, using a spoon. You can use a 14 cup food processor with a dough attachment but mixing this dough directly in the container was just fine.

3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial use, though it is easier to handle when cold. Refrigerate in lidded (not airtight) container and use over the next 7 days.

5. When baking rolls, dust the surface of the refrigerated dough with flour and cut off dough pieces roughly equal portions (about the size of a plum) Shape each one into a smooth ball. Allow them to rest and rise on a cornmeal-covered pizza peel for 40 minutes (or just 20 minutes if using fresh unrefrigerated dough).

6. Twenty minutes before baking time, preheat the oven to 450 degrees with a baking stone placed on the middle rack Place an empty broiler tray on any other shelf that won't interfere with the rising bread.

7. Just before baking, coat with beaten egg and stick a few jalapenos on top.

8. Slide the rolls directly onto hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 20-25 minutes, or until deeply browned and firm.



Here is one of the final rolls in relation to the place size. Ginormous! Honestly too much bread for me. I think I overestimated my size of plums. LOL. Although K-man was ecstatic about his man sized pork BBQ sandwich!







I could have probably put more pepper flakes in the dough as you can BARELY see the pepper. The bread wasn't a cheesy as I thought it would be. Although bread was fluffy and tender. The crust held up GREAT to the smooshy BBQ inside.



AWESOME!

But when you still have BBQ left and a bit of dough what do you do to restyle your dinner?

BBQ Pork Rolls!

The dough that remained after making 6 ginormous sandwich rolls was just enough to cut into 6 small circles. Using my greased TEXAS sized muffin tin....

Place a handful of green onions on the dough about 1/4 cup BBQ on the onions. Pull up dough around the filling and place in greased muffin tin dough edges down.

Throw a few slices of jalapenos around the dough in the muffin tins. Preheat oven to 450 degrees and put tin on the stove to let dough rise enough to fill up the muffin cups.

Bake for 20 minutes until brown. Serve with chilly coleslaw...sprinkle a bit of chili powder on top of it to compliment your BBQ rolls. Pickles, some extra BBQ sauce on the side for dipping and PERFECTION!

BTW, making your own Pork BBQ is very easy too!

Bake a Pork Butt according to package directions. Rubbed with favorite dry BBQ dry rub (mine was 6 lbs and it took about 4 hours). Stick a fork in the roast until when twisted is falling apart. Remove from pan and put on plate and let cool until able to tear apart with a fork. Add your favorite bottle of BBQ sauce to pork shreds. DELICIOUS!

Made enough for 4 HUGE sandwiches, 6 pork rolls and package of BBQ for two more average sandwiches for the freezer for a quick dinner another night!

Oink!

1 comment:

Sage Trifle said...

Nice buns! The bottom looks crisp and the "lid" soft. Perfect.