Pulled Pork Stuffed Milk Buns Recipe By Tasty

Steps:

• Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
• Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
• In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
• Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
• Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
• Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
• Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
• Preheat the oven to 350˚F (180˚C).
• Brush the buns with the egg and milk mixture.
• Bake the buns for 25 minutes, or until golden brown.
• Let the buns sit in the pan for 10 minutes.
• Invert the buns onto a serving plate, and pull apart.
• Enjoy!

Steps:

• Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
• Make a little well in the flour and add the yeast to flour.
• For rolls, select Dough Setting and press start.
• Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
• Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
• Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
• for up to 1 week.
• ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
• Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
• Scald 1 cup milk.
• In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
• Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
• Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
• After first rise, punch down dough and knead for an additional 2-5 minutes.
• Form into desired shape and let rise again for 45 minutes to 1 hours.
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
• In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
• Pour the wet ingredients into the dry ingredients and mix until smooth.
• Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
• Spoon about 1 tablespoon of pulled pork in the center of the batter.
• Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
• Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
• Bake for 25 minutes, or until the tops of the muffins spring back when touched.
• Remove the muffins from the tin and top with barbecue sauce and coleslaw.
• Enjoy!

Steps:

• Season pork with mustard, salt, cayenne pepper and ginger; place in a 4-qt. slow cooker. Top with onion and garlic; pour in 1/2 cup maple syrup, water and cider vinegar. Cook, covered, on low 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables., On a lightly floured surface, roll 1 loaf of dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of dough edges. Top with half of pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 8 slices. Place in a 9-in. pie plate, cut side down. Repeat with remaining dough and additional pie plate. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Reserve remaining sauce mixture. Preheat oven to 400°. , Bake until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, 5-10 minutes longer. Serve with reserved sauce mixture; sprinkle with green onions and red pepper flakes.