I’ve been slacking. I thought we’d be heading off on a family vacation, but David decided to postpone it to get things like taxes and home repairs done. We’ve cheated a bit, okay more than most I’m sure, but we’re slowly improving. Today I was feeling adventurous and had a pork shoulder that I got on Tuesday at Whole Foods. I found a good base for homemade BBQ sauce and a simple recipe for sandwich rolls. 😀
Perfect out the gate, and I even fudged the recipe a bit!
That right there is bread win in my book. On the first try! Shush, let me have my moment. I’m not the worlds best bread artisan, m’kay? 😉
Sandwich Rolls by Sara @ Imafoodblog adapted from King Arther and the adapted more by me
8 ounces (~227 grams) room temperature water
1 large egg
15 ounces (~425 grams) wheat flour **I used roughly 1/3 soft white wheat and 2/3 hard white wheat
1 teaspoon salt
1 Tablespoon rapidrise yeast
1 ounce (~28 grams) shortening **I use the non-GMO non-hydrogenated organic veggie stuff by Spectrum
1 large egg
1 Tablespoon water
1-2 Tablespoons sesame seeds
Whisk together egg and water.
Put in 1/3 to 1/2 of the flour, with about 1/2 the egg mixture into bowl of stand mixer. Mix on low speed with dough hook until combined. Add in remainder of flour and egg mixture. Then quickly dump in everything else because you forgot. Mix on a slightly higher speed for a few minutes until dough is no longer sticking to the sides of the mixing bowl (it will still be sticking to the bottom a bit).
Preheat oven to 450.
Place dough in an oiled bowl, cover, and let rise until doubled. Divide into eight pieces and form balls. Place on parchment paper (I just used my cookie sheet because my pizza stone is too small to handle 8 rolls) and cover, let rise until doubled in size again. Mix egg and 1 Tablespoon of water and brush the mix over the rolls, then sprinkle with sesame seeds. Bake until nice color like mine has been achieved, but before burning begins. 😉
Yes, I’m a carnivore.
Yes, it was good. Good enough to have seconds, then have some for dessert 3 hours later. 😉
Homemade BBQ sauce
1 cup ketchup
2 Tablespoons liquid smoke
2 Tablespoons molasses brown sugar
3 Tablespoons apple cider vinegar
3 Tablespoons Worcestershire sauce
1 teaspoon fresh ground black pepper
Mix. Refrigerate for a few hours prior to using.
I put my pork shoulder in the crock pot for about 5 hours on high, then 1 hour on low. I pulled it out, let it cool a bit, and in my typical anal retentive fashion I removed all the fat I could. I then washed out the crock and put the fat free “pulled” pork back in and poured my BBQ sauce in and mixed it up. Turned it back on low until it was warmed through.