S-L-O-W Roasted Pork Sholder BBQ and Served with Home Made Rolls on a Snowy Day.

Soft and tender sandwich buns.
It has been a cold and snowy week in Indiana and I am thinking of slow cooking pork shoulder in the oven then adding BBQ sauce and pulling apart to serve on homemade sandwich rolls.  Something sounds very inviting about the aroma of roasting pork and the heady yeast smells of baking rolls on a dismal and cold day.
Snowing and Cold in Indiana.

Today I am making two variations of similar Sandwich Bun recipes.  I need to do some sewing too, mostly repairs and mending so I am mixing up the dough in my bread maker on the dough cycle.  One of the recipes I am adapting comes from the blog Annie's Eats and she credits her source as a King Arthur Flour recipe. So, I am adapting both to see if there is a noteworthy difference plus I am adding ground flax seed to one of them.  I may need more than 8 buns for the slow roast pork BBQ I have in mind for supper!

The first recipe is adapted from the recipes given on the King Arthur Flour web site.  I always use their flours.  I am making both with the bread machine set on the dough cycle.  Then I shape before the second rise. 

Fresh from the oven.
Ingredients for King Arthur's Beautiful Burger Buns:

1 C. water (110 to 115 degrees F)
2 T. soft butter
1 large egg
3 1/2  C. flour (I use King Arthur All-Purpose)
1/4 C. sugar
1 1/4 t. salt
1 T. instant yeast

(If making in the hot summer or in a humid environment reduce the water to 3/4 C.  This should yield a smooth slightly soft dough.)


3 T. melted butter

Bread machine dough cycle.
Mix and knead all of the dough ingredients----by hand, mixer, or bread machine---to make a soft smooth dough.

Cover the dough and let it rise until doubled in bulk (1-2 hours).

Gently deflate the dough and divide it into 8 pieces.  Shape each piece into a round ball:  flatten to about 3" across.  Place onto a pizza stone, a lightly greased, or parchment lined baking sheet.  Cover with a clean and very damp tea towel and let rise until noticeably puffy, about 1 hour.

Preheat the oven to 375 degrees F.  Bake for 15-18 minutes until golden.  remove from the oven and brush with the melted butter.  This will give the buns a satiny, buttery crust.

The second adaptation is from the blog Annie's Eats.  She credits King Arthur with the original recipe.  My adaptation again makes the rolls on the dough cycle and I am adding ground Flax seed into the dough for added nutritional value.

Brushed with butter right from the oven.
Ingredients for Flax Seed Burger Buns:

1 T. honey
1 C. milk 110-115 degrees F
1/4 C. water 110-1150drgrees F
1 T. soft butter
1 egg
3 1/2-3 3/4 C. flour
1 t. salt
2 T. ground flax seed (optional)
1 T. instant yeast

Place all of the wet ingredients into the bottom of the bread machine bucket.  Add all of the dry ingredients except the yeast.  Make a trough across the top of the flour mixture and sprinkle the yeast into the well you have formed.  Place the bucket into the machine and start the dough cycle,

Dough formed into balls and ready for the final rise.
After the first rise in done remove the dough to a floured surface and make into 8 balls of dough.  Flatten them a but to about 3" across and cover with a very damp towel and let them raise until very puffed, about an hour.

These were baked on my pizza stone.
Bake at 375 degrees for 15-18 minutes and cool.  Brush with butter.  Cool completely.

Rich and slow roasted pork shoulder.
Slow Roasted Pork Shoulder Ingredients:

1/2 of a whole pork shoulder trimmed
1 T kosher salt
1 t. garlic powder
1 t. fresh ground black pepper
A few shakes of Soy Sauce
BBQ sauce of your choice

Heat the oven to 225 Degrees F.  Rub the meat on all sides with the combined seasonings.  Place the roast in a large covered cast iron Dutch Oven and slow roast for 10-12 hours until the meat is fork tender.  Shake generously with soy sauce and let set for 20-30 minutes.  Pull apart with forks and add your favorite BBQ sauce.  Serve on rolls with dill pickles and sweet sliced onions.

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