Thursday, October 8, 2009

BBQ Pork Buns

My gestational diabetes has made my food choices very limited. I try to stay away from carbs during the day, but at night I allow myself some because... well, my dietician said it was ok for a few, and because I know I am going for a walk after dinner. (Not to mention, I am very tired of salads twice a day!) So, the other night I made hoemade bbq pork buns. YUMMY!

I had bbq pork meat leftover in the freezer, so I just used that. But, homemade bbq pork is very simple. Just throw a pork roast in the crockpot with salt and pepper all day, then empty the fat. Next shred the meat, and add equal parts ketchup and bbq sauce.

I found a recipe for homemade wheat rolls that were simple and tasty, and used that to wrap my pork in! The girls helped me make the dough, which is always fun. Then, we just stuffed, baked, and they were ready in 10 minutes! They would be perfect to re-freeze and pull out to steam for lunches. Here is the wheat roll recipe I used:


  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 2 cups bread flour, divided
  • 1 cup whole wheat flour
  • 3 tablespoons honey
  • 2 1/2 tablespoons butter, melted
  • 1 teaspoon salt
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg


Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Preheat oven to 425°.

Coat 9 muffin cups with cooking spray. Divide dough into 9 equal portions. Flatten dough into a circle, add the bbq pork, then seam together to form a ball. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425° for 10 minutes or until lightly browned. Serve warm.

1 comment:

Karen Hyde said...

YUM! I'll have to try that.

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