BBQ Pork Buns

Ingredients

    Buns:

    5 lb (full box) Krusteaz Professional® All Purpose Yeast Roll Mix 734-0460

    4, 7 gram packets yeast (included in box)

    32 oz (4 cups) warm water (105˚-115˚F)

    Filling:

    5 lb (10 cups) cooked, pulled pork shoulder

    16 oz (2 cups) bbq sauce

    8 oz (2 cups) minced, caramelized yellow onions

    1/2 oz chopped cilantro

    1 Tbsp salt

    1/2 Tbsp black pepper

    1 Tbsp granulated garlic

    1 Tbsp granulated garlic

 

Yield

36, 5 oz buns

Method

    1. For buns, place water in mixer bowl. Add Krusteaz Professional All Purpose Yeast Roll Mix then yeast. Using a dough hook, mix on low speed 1 minute. Scrape bowl.

    2. Change to medium speed and mix 4 minutes.

    3. Place dough on floured surface, cover and rest for 10 minutes.

    4. Scale dough into 36, 3 oz pieces and roll flat.

    5. For filling, combine pork, onions, cilantro and seasonings.

    6. Place 2 oz of pork filling on each flattened dough piece.

    7. Pull up the edges of the dough to encapsulate filling and pinch together to seal. Place buns on greased or paper-lined pans.

    8. Proof for 1 hour or until double in size.

    9. For convection oven, bake at 325˚F 18-20 minutes; for standard oven, bake at 375˚F 20-22 minutes.

 

WHEAT