+SF
I love making bread once the weather gets chilly. This bread is made with white whole wheat flour and gets its moisture from the lovely Idaho potato. Filled with a savory and toothsome jackfruit BBQ, this will be your new go-to party food, so make a double batch and keep some in the freezer. —KH
MAKES 16 LARGE ROLLS
BBQ JACKFRUIT
1 (20-oz [565-g]) can jackfruit in brine, drained (Do not buy the one in syrup!)
2 cups (220 g) shredded carrot (or substitute sweet potato or butternut squash)
1 cup (245 g) your favorite BBQ sauce
½ cup (120 ml) water
ROLLS
¾ cup (158 g) mashed potatoes
½ cup (120 ml) potato cooking water
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) aquafaba (liquid from a can of chickpeas, or use extra olive oil)
1 (¼-oz [7-g]) package fast-acting baking yeast
1 tbsp (12 g) sugar (or other sweetener)
3 cups (375 g) white whole wheat flour (plus more for shaping the rolls later)
1½ tsp (8 g) salt
Olive oil, to brush over the top of the rolls
FOR THE BBQ JACKFRUIT
I recommend that you make the BBQ the night before you plan on making the buns, because the filling should be cool when you are wrapping the dough around it.
Add the jackfruit to your slow cooker or a saucepan. Use your hands to shred it. There will be some pieces that are more solid, so just break those apart as well as you can. Then mix in the shredded carrot, BBQ sauce and water. If you are using a slow cooker, cook on low for 7 to 9 hours. Using the stove top? Add the listed ingredients to a pot and cook over medium heat, covered, for about 15 minutes. Then remove the lid and cook until the sauce is thick.
You can refrigerate the filling or let it cool while you make the dough.
FOR THE ROLLS
Add the mashed potatoes, potato cooking water, olive oil and aquafaba to a mixing bowl or your mixer. Mix well and sprinkle the yeast and sugar over the top. Let it sit for 10 to 15 minutes, or until the yeast begins to foam.
Mix in the white whole wheat flour, cup by cup (125 g), and add the salt with the final cup of flour. The dough should be soft but not stick to your hands. If it’s still sticky, add more flour.
Once the dough comes together, you can either switch to the dough hook in your mixer and knead for about 10 minutes or turn out the dough onto a floured cutting board and knead until the dough begins to feel like your earlobe.
Earlobe? Yes, you read that correctly. If you squeeze your earlobe it feels about the same as well-kneaded dough, so it’s a great benchmark.
Transfer the dough to an oiled mixing bowl and rub some oil on top of the dough to keep it from drying out. Cover with a clean dish towel and let it rise until it doubles in size, about 1 hour.
Preheat the oven to 350°F (177°C), and oil two pie pans.
Roll the risen dough onto a floured cutting board and cut it into 16 equal pieces. Roll each one into a ball.
Spread a little bit of flour, pat the circle in it, turn it over and pat it again. This should give you a pretty even circle, but you can use a rolling pin if you find that easier. Do not roll thin or your filling will bust out while cooking.
Take 3 tablespoons (30 g) of cooled BBQ filling, place it in the center of the dough round and carefully pull up the edges to meet. Then pinch to seal the edges. Hint: If your hands get wet or the edges get coated with the BBQ sauce, it will not seal well.
Place the filled roll in one of the prepared pans; then repeat until all the rolls are filled and in the prepared pan. Brush the tops with olive oil.
Bake for 20 to 30 minutes, or until the tops are browned and firm to the touch.
*SEE PHOTO INSERT