PREPARATION

PREPARE THE DOUGH  

  1. In a large bowl, whisk together the flour, sugar, yeast, and salt. 
  2. Make a small well in the center and pour in the warmed milk and melted butter. 
  3. Mix with a spatula until the dough forms. 
  4. Knead for 5 minutes either in the bowl or on a floured surface. 
  5. Shape into a ball, place in a greased bowl, cover, and rest for 15 minutes. 
  6. While the dough rests, whisk together the maple syrup and non-dairy milk to make the vegan egg wash. Set it aside. 

MAKE THE CRANBERRY BBQ SAUCE 

  1. Heat oil in a small saucepan over medium heat. 
  2. Sauté the onion and garlic until soft. 
  3. Add BBQ seasoning, BBQ sauce, and cranberry sauce. 
  4. Bring to a boil, then reduce to a simmer and cook for 5 minutes. 
  5. Stir in oregano and thyme. Remove from heat. 

COOK THE PULLED PORK 

  1. In a small pan, heat a bit of oil over medium heat. 
  2. Add the pulled pork and cook for 8 minutes, tossing occasionally, until caramelized. 
  3. Remove from heat and mix in three-quarters of the cranberry BBQ sauce. 

ASSEMBLE THE ROLLS 

  1. Once the dough has rested, punch it down and roll it out on a lightly floured surface into a 30×50 cm rectangle (12×19 inches), about ½ cm thick. 
  2. Brush the surface with the remaining cranberry BBQ sauce. 
  3. Add a layer of BBQ pulled pork. 
  4. Roll tightly from the long side and pinch to seal. 
  5. Trim the ends and slice into 8 equal rolls. 

BAKE THE ROLLS  

  1. Place the rolls on a parchment-lined baking sheet, leaving at least 5 cm between each. 
  2. Cover loosely and let rise for 30 minutes. 
  3. Brush with half of the vegan egg wash. 
  4. Preheat the oven to 180°C and bake for 25–30 minutes, until golden brown. 
  5. Brush with the remaining vegan egg wash. Let cool for 5–10 minutes. 
  6. Top with dukkah and chopped chives before serving. 
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Ingredients

For the Filling

2 tsp dukkah (store-bought)

1 tbsp chopped chives

For the Cranberry BBQ Sauce

1 tbsp cooking oil

1 medium onion, finely chopped

2 garlic cloves, minced

½ tsp BBQ seasoning

¼ tsp dried oregano

¼ tsp dried thyme

80 ml BBQ sauce

60 ml cranberry sauce

For the Dough

220 g all-purpose flour

25 g cane sugar

1 tsp instant yeast (or 1 sachet)

½ tsp salt

180 ml unsweetened non-dairy milk, warmed to ~43°C

1 tbsp vegan butter, melted

For the Vegan Egg Wash

2 tbsp maple syrup

2 tbsp non-dairy milk

Note:
Allergens: Soy, wheat, mustard, barley