Bbq Pork Look Funn Rolls Recipe

Combine pulled pork, 3 tablespoons barbecue sauce, brown sugar, soy sauce, rice vinegar, toasted sesame oil, and black pepper in a mixing bowl. Taste and adjust seasoning—add up to 1 tablespoon more barbecue sauce or 1 teaspoon more brown sugar if you prefer sweeter filling.

Stir in sliced green onions and chopped cilantro (if using). Mix thoroughly so pork is evenly coated. If pork is cold and clumped, warm gently in a skillet over low heat for 2–3 minutes with a splash of water to loosen; drain any excess liquid before filling rolls.

Let filling cool to room temperature before assembling so it doesn't make the dough soggy.

Bloom the yeast: in a small bowl, combine warm water (about 100–110°F / 38–43°C), 1 teaspoon sugar and 1 teaspoon active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Make a well in the center and add the foamy yeast, 2 tablespoons vegetable oil. Mix with a spatula until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled in size, about 45–60 minutes.

Punch down the dough and transfer to a lightly floured work surface. Roll dough into a rectangle roughly 12 x 10 inches and about 1/8–1/4 inch thick.

Brush the surface lightly with a little vegetable oil (about 1 teaspoon) to prevent sticking and help with rolling.

Assemble rolls

Spread the cooled BBQ pork filling evenly over the dough rectangle, leaving a 1/2-inch border on one long edge. Roll the dough tightly from the opposite long edge into a log, sealing the edge by pinching.

Cut rolls

Using a sharp knife or dental floss, cut the log into 8 equal pieces (about 1 1/2 inches thick). Place each roll, cut side up, into a greased 9-inch round or an 8x8-inch square baking pan, leaving a little space between them.

Second rise

Cover the pan loosely with plastic wrap or a damp towel and let the rolls rise in a warm spot for 25–30 minutes until puffy.

Egg wash & bake

Preheat the oven to 375°F (190°C). Beat the egg with 1 teaspoon cold water and brush the tops of the rolls lightly. Sprinkle sesame seeds over the tops if desired. Bake for 18–22 minutes, until golden brown and cooked through.

Remove from oven and let the rolls rest in the pan 5 minutes, then transfer to a wire rack. Brush tops lightly with an additional 1–2 teaspoons of barbecue sauce for shine and extra flavor.

Serve warm with extra barbecue sauce on the side for dipping.