Pulled Pork BBQ Buns (Rye & Beer Bread Dough)

Beer Bread Dough:

  • 12 ounces warm beer
  • 1 tablespoon yeast (or 1 packet is fine)
  • *a sprinkle of sugar  or honey
  • 1 1/2 cups all purpose unbleached flour
  • 1 cup rye flour
  • 1 cup white wheat flour
  • 2 tablespoons extra virgin olive oil

In a large bowl combine beer yeast and about 2 teaspoons of sugar or honey. Rest at room temperature about 5 minutes. Once its foamed up combine 1 cup of all purpose flour and rye flour, stir until smooth. Combine with oil and white wheat flour. Add remaining 1/2 cup of all purpose flour if necessary. You do not want it to be an overly dry dough it should remain soft. Place the dough in an oiled boil and cover lightly. Allow to double in size. Place in refrigerator for 2 hours or up to a few days. I like to work with this dough best when its cold.

BBQ Bun Filling:

  • 3-4 cups left over pulled pork
  • 3 tablespoons beer
  • 1 tablespoon honey
  • 1/2 cup diced onion

*****To make the buns I simply took 3 ounces of the beer dough and patted it out flat into rounds. Placed about 2 tablespoons of filling in the center and wrapped the edges upwards twisting to seal the filling in the middle. Placed the seam side down on a silicone mat. Allow the buns to proof about an hour until they are puffy. Brush with an egg wash, sprinkle with sesame seeds and poke a steam hole in the top. Bake 20-25 minutes at 350 degrees.

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