Fresh, hot from the oven homemade yeast rolls in 40 minutes-start to finish! I had to try them! My blog assignment for this month's Secret Recipe Club was to visit Jennifer's awesome blog, Peanut Butter and Peppers. A very cool blog title for a site that has so many delicious recipes that as usual, I pondered on what to make. Yeast breads are my forte, so when I saw Shredded Barbecue Chicken and Homemade Rolls, I knew I would love the rolls. Often I use my bread machine for preparing yeast dough, but upon further reading, I saw that there was 2 tablespoons of yeast in the recipe and the dough did not go through the raising phase before baking-hence the 40 minute time. The BBQ chicken looked fabulous, too, but I only had a pork tenderloin ready to use. Several years ago, I bought W. Park Kerr's, Burning Desires cookbook and it was in this book that I found the recipe to make these sweet hot glazed pork tenderloin sliders topped with a spicy BBQ slaw. Perfect for Jennifer's quick and easy rolls.
I might add that Jennifer's weight-loss story was inspiration for me to eat healthy and exercise more.
First, the recipe for the rolls with my edits in parentheses
Forty Minute Hamburger Rolls
Original Recipe-Taste of Home
2 tablespoons active dry yeast (not bread machine yeast)
1 cup, plus 2 tablespoons warm water ,110° to 115°- (1 cup)
1/3 cup vegetable oil
1/4 cup sugar (1 tablespoon)
1 egg (1 jumbo egg)
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add oil and sugar, let stand 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn out on a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 (16 for sliders) pieces. Place 2-3 inches apart on a greased baking sheet. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 425°F.
Bake the rolls 8-12 minutes or until golden brown. Remove from oven to wire racks to cool.
Grilled Pork Tenderloin with Spicy Slaw
1 cup Orange Barbecue Sauce (recipe below)
3 tablespoons hot pepper sauce, such as Tabasco
1/2 cup sweet salad dressing,
3 tablespoons Dijon mustard
4 cups finely shredded green cabbage
3 pork tenderloins, about 3 pounds total
2 cups wood smoking chips, soaked 30 minutes
Homemade slider rolls, split and toasted if desired
In a small bowl, stir together barbecue sauce and hot pepper sauce. In a large bowl, whisk together the salad dressing, 1/2 cup of the orange barbecue sauce and the mustard. Add the cabbage, stir to combine. Adjust seasonings, the slaw should be very spicy. Cover and refrigerate for up to 1 hour.
Meanwhile trim any tough silvery outer membrane off the pork tenderloins. Preheat a gas grill to medium. Wrap the soaked chips partially in foil, creating a packet that is open from the top. Set the packet on side of the grill rack. Cover the grill. When the wood chips are smoking, place the tenderloins on the grill, cover and cook 5 minutes. Brush generously with some of the remaining barbecue glaze, turn grill, covered for 5 minutes. Continue brushing and turning the tenderloins every 3 minutes or so until they are well-glazed and done (just lightly pink at the thickest part), about 2 minutes. If you like your pork more well-done, continue to cook until desired temperature is reached. NY Times Article on cooking pork tenderloin.
Remove from grill to a cutting board, let rest lightly covered 10 minutes. Slice thinly on the diagonal. Place sliced pork on the bottom of the rolls. Generously top the pork on each bun with a mound of slaw. Place the tops of the rolls on the slaw and serve immediately. Makes 16 sliders
Orange Barbecue Sauce
Great for Chicken and Shellfish, too!
(Double for extra sauce to drizzle on prepared sliders before adding bread tops)
1/2 cup hot, spicy tomato-based barbecue sauce
1/2 cup sweet orange marmalade
1 tablespoon hot pepper sauce, such as Tabasco
In a small bowl, stir together all ingredients. Use immediately, or cover and refrigerate indefinitely. Makes 1 cup.
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