Ingredients
For the Filling
- pack Redefine Pulled Pork (200 g), defrosted
- 1
- dukkah (store-bought)
- 2 tsp
- chopped chives
- 1 tbsp
For the Cranberry BBQ Sauce
- cooking oil
- 1 tbsp
- medium onion, finely chopped
- 1
- garlic cloves, minced
- 2
- BBQ seasoning
- ½ tsp
- dried oregano
- ¼ tsp
- dried thyme
- ¼ tsp
- BBQ sauce
- 80 ml
- cranberry sauce
- 60 ml
For the Dough
- all-purpose flour
- 220 g
- cane sugar
- 25 g
- instant yeast (or 1 sachet)
- 1 tsp
- salt
- ½ tsp
- unsweetened non-dairy milk, warmed to ~43°C
- 180 ml
- vegan butter, melted
- 1 tbsp
For the Vegan Egg Wash
- maple syrup
- 2 tbsp
- non-dairy milk
- 2 tbsp
Method
PREPARE THE DOUGH
In a large bowl, whisk together the flour, sugar, yeast, and salt.
Make a small well in the center and pour in the warmed milk and melted butter.
Mix with a spatula until the dough forms.
Knead for 5 minutes either in the bowl or on a floured surface.
Shape into a ball, place in a greased bowl, cover, and rest for 15 minutes.
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
Heat oil in a small saucepan over medium heat.
Sauté the onion and garlic until soft.
Add BBQ seasoning, BBQ sauce, and cranberry sauce.
Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Stir in oregano and thyme. Remove from heat.
COOK THE PULLED PORK
In a small pan, heat a bit of oil over medium heat.
Add the pulled pork and cook for 8 minutes, tossing occasionally, until caramelised.
Remove from heat and mix in three-quarters of the cranberry BBQ sauce.
ASSEMBLE THE ROLLS
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.
Brush the surface with the remaining cranberry BBQ sauce.
Add a layer of BBQ pulled pork.
Roll tightly from the long side and pinch to seal.
Trim the ends and slice into 8 equal rolls.
BAKE THE ROLLS
Place the rolls on a parchment-lined baking sheet, leaving at least 5 cm between each.
Cover loosely and let rise for 30 minutes.
Brush with half of the vegan egg wash.
Preheat the oven to 180°C and bake for 25–30 minutes, until golden brown.
Brush with the remaining vegan egg wash. Let cool for 5–10 minutes.
Top with dukkah and chopped chives before serving.
Made with
Vanessa