Kasher's Kitchen: BBQ Roll

BBQ Roll

***Photos updated on 8 July 2017***

This another favorite rolls that my family loves a lot. Rolls filled with sweet and savory barbeque flavor. The filling can be chicken or pork depending on your preference. My family loves rolls with filling, especially my son he can finish 3 to 4 rolls on one seating but his most favorite is the Adobo roll. I personally like this BBQ roll as I love the sweet and savory taste of the filling.

I like rolls with fillings as it saves time and hassle in preparing or thinking what spread is nice or better that goes with the bun. The filling can be prepared in advance and just keep it in the fridge and thawed it if time to use. You can use either chicken or pork or beef for the meat but for this recipe I use chicken. The roll is very soft even after few days, however I do advice to keep the left over rolls in the fridge just to be safe for the filling not to get spoil and it can last up to a week in the fridge, just pre-heat it in the microwave oven for 30 to 45 secs or if you have a bread reheat selection.

BBQ Roll Recipe

For the Dough

500 g bread flour, sifted

20 g powdered milk, sifted

75 g caster sugar

6 g salt

11 g instant yeast or one envelope

1 egg, lightly beaten

270 g water or milk (do not use milk powder if using milk)

60 g butter, softened

Sesame seed toasted (optional)

For the BBQ filling:

· ½ kg (500g) chicken breast (or pork) finely diced

· 3 tablespoon oil

· 2 tbsp brown sugar

· 4 cloves garlic, minced

· ½ onion, minced

· 2 tbsp soy sauce

· 2 tbsp hoisin sauce

· 2 tbsp oyster sauce

· 1/8 teaspoon salt

· 1/8 teaspoon white pepper

· ¼ cup water

· 2 tbsp cornstarch dissolved in 4 tbsp water

Egg wash

1 egg beaten mixed with 1 tbsp of milk and few drops of oil, sift into small container

For the Filling:

1. Heat oil in a saucepan over medium-high heat. Saute garlic and onion till fragrant. Add the meat stir fry till color change (brown for pork and white for chicken).

2. Pour in all the seasonings except cornstarch slurry. Constantly stir to prevent burning/sticking at the bottom of the pan. Check the sauce if drying up then adds enough amount of water.

3. Once, the meat is cooked add the cornstarch slurry and continue to stir until the mixture thickens and can be mounded.

For the Dough:

1. Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute

2. Mix in yeast. Add egg and water or milk. Mix on low speed for another minute.

3. Mix on medium speed for eight minutes.

4. Mix in butter. Mix five minutes more on medium speed until soft, smooth and elastic (but not sticky) dough forms.

5. Remove dough from mixture and shape into a ball.

6. Divide the dough into 45 g portions or depends on size you want your buns will be. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute

Shaping the buns:

7. To shape the buns:

8. Flatten a ball of dough with the palm of your hand or small rolling pin. Make sure that center is thicker than the side. Place a tablespoon of filling in the center of the dough.