Pulled Pork on Homemade Kaiser Rolls

Posted by thibeaultstable on
Moe’s appetite is still off so I’ve been making very simple dinners.
What is more simple than a sandwich.
I rubbed a little pork shoulder with lots of garlic (grated on a microplane), salt, pepper and Chipotle Chili Pepper.
 Slow roasted at 300°F  (in covered roasting pan) until fork tender.
About three hours.
I needed some buns for the sandwich
 so I made Kaiser Rolls. 
I started the dough for the rolls after the meat went into the oven.
Timing was good.
They were done just about the same time.
The meat was cooked in my little counter top Waring Convection Oven, 
leaving my main oven free to bake the Kaiser Rolls.
 There are a few different ways to shape a Kaiser.
I found a great pictorial on 
Pinch My Salt  on how to shape a Kaiser. 
When I divided the dough into 12 pieces, I shaped them into logs (rather than balls) before letting them rest. 
I found that they rolled out better.
You can also take a shortcut  and use a stamp to get the Kaiser look.
I also made a Vinegar Sauce for the Pulled Pork.
I’m not a fan of BBQ sauces or Vinegar sauces that contain Ketchup.
So I made my own vinegar sauce  using Apricot Jalapeno Jam from a local jam maker for just a  touch of sweetness and no Ketchup.

The Jalapeno gave the sauce a little “kick”.

The sauce and the sandwich were a big hit with Moe.
He liked it so much that he had a Pulled Pork Sandwich for breakfast too.

Vinegar Sauce  

 Print Recipe

No recipe, just a general idea.  All measurements are approximate.  I didn’t measure.

Use with Pulled Pork or Chicken Wings or Ribs.

1/2 cup black vinegar
3 tablespoons apricot jalapeno Jam
1 teaspoon Dijon mustard
1 tablespoon tomato paste
lots of fresh ground black pepper
tablespoon of oil

Mix all of the ingredients together. Refrigerate until needed.

Kaiser Rolls

Print Recipe

4 1/2 cups flour
1 to 2  teaspoons sugar
2 to 3  teaspoons salt
2 1/2 teaspoons yeast
1 1/2 to two cups water
1 tablespoon butter
1 egg
sesame seeds/poppy seeds

Mix flour, sugar and yeast together.  Mix egg in measuring cup and add 1 1/2 cups of water.  Mix to combined.  Add more water if needed.  Let dough sit for 20 minutes. Add salt and turn on machine and knead dough.  Place dough in buttered dough pail, cover and let rise until the dough has doubled.

Tip dough on to floured surface.  Shape into a log and cut into 4 oz pieces.  Should net 12 rolls. Shape pieces into logs and let rest, covered for ten minutes.  Roll dough between hands, or on board to make a rope.  Tie a loose knot in the middle of the rope and then tuck one end under and up the middle and the other end down the middle.  Place on parchment covered baking sheet.  When all the dough has been shaped , cover and allow to rise until double.  About one hour.   While rolls are rising, preheat oven to 450°F.   When rolls are ready to bake, spray with water and sprinkle with poppy seeds and/or sesame seeds.  Bake for 20 to 25 minutes until rolls are golden brown.

7 Comments Add yours

  1. La Table De Nana says:
    March 8, 2013 at 5:37 pm

    I am telling you ..AGAIN…you are the best bread baker in le monde..Moe ..lucky guy..Hope every day brings you closer to recovery..It always seems like baby steps doesn't it? And sometimes backwards..Just keep up with every little baby step..One day it will be a sprint~One just never knows when..In the meanitime.. what a caregiver you have.You're a lovely couple you two.

  2. La Table De Nana says:
    March 8, 2013 at 5:38 pm

    Oh Ann..and Moe..I meant mean time..:)

  3. Thibeault's Table says:
    March 9, 2013 at 1:35 am

    Thanks Monique. Moe is actually doing quite well. Better than I would have expected. Thanks for caring.~Ann

  4. Kerry says:
    March 9, 2013 at 2:57 pm

    Can you post the recipe for the Kaiser rolls?

  5. Thibeault's Table says:
    March 10, 2013 at 2:21 am

    Sorry Kerry. I meant to post the recipe and forgot. Done!

  6. Maureen, Milwaukee says:
    March 10, 2013 at 6:30 pm

    Congratulations on the HP post – you do everything so beautifully, and your photos bear witness to some extraordinary cooking and baking. Really glad you posted the Kaiser rolls recipe – was just going to write and ask for it. thanks again for another recipe I can trust to have great results.

  7. Thibeault's Table says:
    March 12, 2013 at 1:42 pm

    Thanks Maureen.

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