Pulled Pork-Stuffed Milk Buns



for 9 portions


3 tablespoons of water

3 tablespoons of whole milk

2 tablespoons bread flour


3 ¼ cups bread flour (410 g), divided

¼ cup sugar (50 g)

1 teaspoon of salt

1 tablespoon instant yeast

1 cup whole milk (240 ml), warm to the touch

¼ cup unsalted butter (60 g), 1/2 stick, melted

1 large egg

1 tablespoon of vegetable oil

1 ¼ cups pulled pork (310 g)

1 large egg, mixed with 1 tablespoon of milk


Prepare the starter: in a small saucepan over low heat, mix the water, milk and flour. Stir continuously until a dough forms. Remove the saucepan from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing directly onto the surface of the entrée, and refrigerate for 1 hour, or until cool.

Prepare the dough: in a large bowl, add 2½ cups (300 g) flour, sugar, salt and baking powder and whisk together.

In a large measuring cup, whisk together the milk, egg, butter and cooled starter mixture.

Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to mix. 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 soft ball. Continue to knead the dough for 20 minutes.

Cover your hands with the vegetable oil and form a tight ball with the dough. Place the dough in a large, clean bowl. Cover with a towel and let rise in a warm place until the dough has doubled in volume, 60 to 90 minutes.

Transfer the dough to a clean surface and press it down to form a 23 cm square. Divide the dough into 9 equal squares.

Flatten some of the dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough to seal it. Gently roll the dough into a ball and place it in a greased 9-inch (23 cm) square baking dish. Repeat with remaining dough. Cover with a towel and let rise for 45 minutes.

Preheat the oven at 350˚F (180˚C).

Brush the rolls with the egg-milk mixture.

Bake the rolls for 25 minutes or until golden brown.

Let the rolls rest in the pan for 10 minutes.

Turn the rolls onto a serving plate and separate them.


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