When I started planning “Meatfest”, I immediately knew that pulled pork had to be on the menu. I also knew that I needed the perfect roll to serve it on. Having missed baking bread while in India, [Seriously, who builds an apartment without an oven?] I was pretty excited about a bread baking endeavor.
For much of 2010, I refused to buy bread insisting on baking my own. Somehow life got in the way, imagine that, and I eventually mostly returned to bread buying, but I think this baking endeavor has reignited my excitement about baking bread. After all, there is probably nothing tastier than warm bread, fresh out of the oven, especially on a cold day.
Anyway, when I decided to make rolls for my pulled pork, I knew that I should check out Bridget’s blog. She is an excellent baker and I had no doubt that I would find the perfect recipe there. As usual, she did not let me down. Incidentally, not only did she provide a great bread recipe, she was also the source for the awesome dry rub on the pulled pork.
The verdict: Not only is her rendition of pulled pork awesome, but these rolls are the perfect compliment to it. Thank you Bridget for making Meatfest a huge success!
From Bridget at The Way the Cookie Crumbles.
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1/2 cups water (approx 120 degrees F)
- 2 tablespoons olive oil
- 2 tablespoons milk for brushing the rolls
- Combine dry ingredients in a stand mixer fitted with a dough hook.
- Slowly mix in warm water and olive oil.
- Allow dough hook to kneed dough for about 8 minutes.
- Place dough in an oiled bowl, covered with plastic wrap, in a warm place to rise for about two hours or until doubled.
- When dough has doubled, flatten and fold it over on itself twice.
- Return dough to the oiled bowl, replace plastic wrap covering, and allow dough to rise again to double in size, about one more hour.
- Divide dough into 12 equal pieces.
- Working with the first piece of dough, pull the edges back to the center, pinching into a pouch. This will form the smooth face of your roll. Flatten the pinched edges and place, pinched edges down, on a parchment lined baking sheet. Repeat with the remaining pieces of dough.
- Cover the baking sheet lightly with plastic wrap and allow the dough to rise again for about 40 more minutes.
- Pre-heat oven to 400 degrees F.
- Brush the tops of the rolls with milk, then bake them for about 12 minutes until they are golden brown.
Servings ~ 12
Calories ~ 181, Fat ~ 2.7 g, Carbohydrates ~ 34.1 g, Protein ~ 4.4 g