Baking pulled pork sammies?

rikun · 05-15-2013, 03:42 PM

Hi,

Does anyone bake their own pulled pork sammies? I know there is no point generally, but I haven't found any commercial buns here in Finland that would be good with pulled pork.

The thing is, all our buns are fluffy and somewhat dry/hard, just like burger buns, and none are squishy and somewhat soft. I don't really like those dry burger buns with pulled pork.

What's the secret of making squishier buns? Oil?

Will work for bbq · 05-15-2013, 03:55 PM

I baked some pulled pork in a Portuguese sweet bread roll. If you don't want the pulled pork inside you can just make the rolls then slice, they go really well with PP. http://www.bbq-brethren.com/forum/sh...=129648&page=2

Sponge
1/2 cup warm water
1 teaspoon sugar
2 packets active dry yeast
1/2 cup bread Flour

Dough
1 cup milk
1 stick butter
1 cup sugar
1 teaspoon salt
1 tablespoon grated lemon peel
7 1/2 to 8 1/2 cups unbleached bread flour
4 eggs plus 1 egg yolk (room temp save the 1 egg white for wash)

Egg wash
1 egg white beaten with 1 tablespoon water

The sponge: Dissolve the sugar and yeast in the warm water Stir in the flour and set aside until it rises and is bubbly.

The Dough: Scald the milk. Remove from the heat and add the butter, sugar, salt and lemon peel. Stir to dissolve and then let the mixture cool a little. Beat the eggs until frothy. Add them and the milk mixture to the sponge. Stir in 6 to 7 cups of flour, one cup at a time, until the dough pulls away from the sides of the bowl. Knead the dough, adding only enough flour to keep the dough from sticking. When the dough is smooth and satiny (about 10-15 minutes) place it in an oiled pot. Cover the pot with plastic wrap and a towel. Let the dough rise in a warm place for about 2 hours. Punch the dough down and knead again for about 5 minutes flatten the dough then fold it several times cover at let ride again in the pot for another hour

Remove dough and cut off pieces to form as rolls slit the tops, brush with egg wash and let proof for another 45 minute to an hour. Bake at 350 for about 15 minutes (rolls) and the loaf 35 minutes (loaf).

CharredApron · 05-15-2013, 04:09 PM

This how I make them. Nice and fresh and oh so good. Sorry I don't have the Metric equivalents. I should ask my Belgian wife to translate the recipe.

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
Directions
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

TroyA65 · 05-15-2013, 04:18 PM

Talk to your favorite baker, if you can describe what you want many of them will do a custom run for you. Take something they have that is close and tell them what needs to be different, if they are any good they'll know what to change to get what you need. Good luck!

Bludawg · 05-15-2013, 05:23 PM

The secret to a soft & tender crumb is using milk. Give this recipe a try I think it will fit what your looking for.

1 cup milk
3 tbl butter
2.75 - 3.25 cups flour
1/4 cup sugar
1 tsp salt
2 tsp yeast
1 egg

Warm milk and Butter in a sauce pan to 100 deg
Pour into a bowl with sugar salt yeast the egg and 1 cup of the flour stir until well incorporated for 2 min
Slowly add the enough of the remaining flour to form a soft dough
Turn the dough out on to a lightly floured surface and Knead for 2 min
Place the dough in to a greased bowl cover and allow to rise until doubled in size (about 1 hr)
Punch down the dough form into a ball and divide into 6 portions cup the dough in the palm of your hand and place your hand on the board to cradle the dough roll in a circular motion until it is tight & firm repeat with the remaining portions.
Lightly grease each ball and flatten to a disk in your hand place the disks on a lightly greased pan equally spaced about 3" apart press your thumb into the center of each disk to make an indentation. cover and allow to double in size about (30 min)
Bake in a preheated 400 deg oven for 15 min.

columbia1 · 05-16-2013, 08:42 AM

Sometimes you can soften bread up quite a bit by nuking it for 10 seconds.

05-15-2013, 03:42 PM	#1
rikun Full Fledged Farker Join Date: 01-11-12 Location: Tampere, Finland	Baking pulled pork sammies? Hi, Does anyone bake their own pulled pork sammies? I know there is no point generally, but I haven't found any commercial buns here in Finland that would be good with pulled pork. The thing is, all our buns are fluffy and somewhat dry/hard, just like burger buns, and none are squishy and somewhat soft. I don't really like those dry burger buns with pulled pork. What's the secret of making squishier buns? Oil?

05-15-2013, 03:55 PM	#2
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	I baked some pulled pork in a Portuguese sweet bread roll. If you don't want the pulled pork inside you can just make the rolls then slice, they go really well with PP. http://www.bbq-brethren.com/forum/sh...=129648&page=2 Sponge 1/2 cup warm water 1 teaspoon sugar 2 packets active dry yeast 1/2 cup bread Flour Dough 1 cup milk 1 stick butter 1 cup sugar 1 teaspoon salt 1 tablespoon grated lemon peel 7 1/2 to 8 1/2 cups unbleached bread flour 4 eggs plus 1 egg yolk (room temp save the 1 egg white for wash) Egg wash 1 egg white beaten with 1 tablespoon water The sponge: Dissolve the sugar and yeast in the warm water Stir in the flour and set aside until it rises and is bubbly. The Dough: Scald the milk. Remove from the heat and add the butter, sugar, salt and lemon peel. Stir to dissolve and then let the mixture cool a little. Beat the eggs until frothy. Add them and the milk mixture to the sponge. Stir in 6 to 7 cups of flour, one cup at a time, until the dough pulls away from the sides of the bowl. Knead the dough, adding only enough flour to keep the dough from sticking. When the dough is smooth and satiny (about 10-15 minutes) place it in an oiled pot. Cover the pot with plastic wrap and a towel. Let the dough rise in a warm place for about 2 hours. Punch the dough down and knead again for about 5 minutes flatten the dough then fold it several times cover at let ride again in the pot for another hour Remove dough and cut off pieces to form as rolls slit the tops, brush with egg wash and let proof for another 45 minute to an hour. Bake at 350 for about 15 minutes (rolls) and the loaf 35 minutes (loaf). __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man* Last edited by Will work for bbq; 05-15-2013 at 05:42 PM.. Reason: Recipe

05-15-2013, 04:09 PM	#3
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	This how I make them. Nice and fresh and oh so good. Sorry I don't have the Metric equivalents. I should ask my Belgian wife to translate the recipe. 2 tablespoons active dry yeast 1 cup plus 2 tablespoons warm water (110° to 115°) 1/3 cup vegetable oil 1/4 cup sugar 1 egg 1 teaspoon salt 3 to 3-1/2 cups all-purpose flour Directions In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen. __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

05-15-2013, 05:23 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	The secret to a soft & tender crumb is using milk. Give this recipe a try I think it will fit what your looking for. 1 cup milk 3 tbl butter 2.75 - 3.25 cups flour 1/4 cup sugar 1 tsp salt 2 tsp yeast 1 egg Warm milk and Butter in a sauce pan to 100 deg Pour into a bowl with sugar salt yeast the egg and 1 cup of the flour stir until well incorporated for 2 min Slowly add the enough of the remaining flour to form a soft dough Turn the dough out on to a lightly floured surface and Knead for 2 min Place the dough in to a greased bowl cover and allow to rise until doubled in size (about 1 hr) Punch down the dough form into a ball and divide into 6 portions cup the dough in the palm of your hand and place your hand on the board to cradle the dough roll in a circular motion until it is tight & firm repeat with the remaining portions. Lightly grease each ball and flatten to a disk in your hand place the disks on a lightly greased pan equally spaced about 3" apart press your thumb into the center of each disk to make an indentation. cover and allow to double in size about (30 min) Bake in a preheated 400 deg oven for 15 min. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

05-16-2013, 08:42 AM	#6
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	Sometimes you can soften bread up quite a bit by nuking it for 10 seconds. __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]

05-15-2013, 04:18 PM	#4
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	Talk to your favorite baker, if you can describe what you want many of them will do a custom run for you. Take something they have that is close and tell them what needs to be different, if they are any good they'll know what to change to get what you need. Good luck!