We have been having a lot of fun with my husband’s new toy – the Big Green Egg. Every weekend we try something new, and everything is amazing, seriously – this thing works magic. One weekend though, he really out did himself. He went with the 18-hour pulled pork. He started it late on Saturday night, then cooked it well into the day. Neither of us slept very well, worrying that the temperature was not holding steady – but it came out beautifully – better than that, it was downright dangerous – good thing we had lots of friends over to share the goodness.
Well, since he was taking most of the responsibility with the main course (which I loved, BTW), I decided that I had to make some homemade rolls to go with the pork. I haven’t had to search for a recipe in quite a while, because normally I have a pile I am trying to get through – so I ended up going to both Foodgawker and Tastespotting to find a good roll recipe. Thanks so much Home Cooking Montana – you were the lucky winner – those buns looked amazing, and they turned out fantastic! They were light and fluffy, and rose wonderfully, which is always my worry. Next time I make them I will use more egg wash (since I had some left-over), but other than that, I wouldn’t change a thing. Of course the star of the show was the pork…but the buns definitely made an impressive showing. Thanks for an awesome new recipe!!
- 2/3 cup warm milk
- 1/3 cup warm water
- 3 TBS honey
- 2 ex-large eggs, room temp.
- 2 teaspoons instant yeast
- 2 cups bread flour(+ more, if needed)
- 1 cup white whole wheat flour*
- 1 1/2 teaspoons salt
- 3 TBS unsalted butter, softened
- 1 egg yolk with a little water
- sesame seeds
*you can use regular bread flour
In the bowl of a mixer add the flours(3 cups first), yeast and the salt. Whisk to combine and add the sliced soft butter. In a glass measuring cup, combine milk, warm water, eggs and honey. Whisk to combine and add it all to the dry ingredients. Place a kneading hook and turn on mixer. Mix on low scraping the sides of the bowl to incorporate all the flour. Increase the speed to medium. Knead for 8 minutes…the dough should be tacky and look pretty sticky. If you feel the dough is sticking to the sides too much add 1 TBS of flour at a time until the dough gathers around the hook and slaps around the sides of the bowl. It may still stick a bit to the sides, but not overly. Don’t be tempted to add too much flour or the buns will be dry.~ I probably added another couple of tablespoonfuls of extra flour. Continue kneading for an additional 2 more minutes… for a total of 10 minutes. Scrape the sticky dough that clings to the sides of the mixer bowl and then form all of the dough in a ball. Cover bowl with plastic wrap and let rise in a warm place until at least doubled in bulk and is nice and puffy… 1 to 2 hours.
Plop the soft dough unto a floured countertop… sprinkle a bit of flour on top as well. Using a dough scraper, divide dough into 8-10 equal parts( or in my case, just grab a lemon size piece of dough). With floured hands form balls and place on lightly oiled parchment-lined baking sheet. Arrange 2 to 3 inches apart on baking sheet as they will rise some more. Flatten the balls down a bit( to about 1 1/2-2 inches or so) and brush with egg yolk. Add sesame seeds. Cover loosely (with oiled plastic wrap) and let buns rise in a warm place for 1 to 2 hours… or until nicely puffed.
Pre-heat oven to 400F with rack in center. Bake, turning sheet halfway through baking, until tops are golden brown, about 10-15 minutes depending on the size of the buns. Transfer to a rack to cool completely and freeze, if desired.
So, what did we do with these beauties?? Big Green Egg Pulled Pork baby…un-freakin-believable.