When we think of Game-Day food, it generally refers to American football, specially the Super Bowl!!! But honestly, I think this recipe is suitable for any occasion where you need to feed a crowd. Whether you are getting together to watch a sports event or just simply going on a hike or picnic.
I am a big fan of not wasting any food and if I can use leftovers in any form or shape, that’s what I´ll be doing! This recipe is a clever way to use leftover pulled anything really. Beef, chicken or pork will work and all you have to do is spice up your leftover meat with your favourite BBQ sauce and it will be ready as a filling to your Game-Day buns. I encourage you to use a little creativity here. Add root vegetables and legumes of your choice for a vegetarian version or make the filling nice and spicy!
This recipe is also available in Norwegian. Just PM me and I will forward to you.
- You'll need
- • 1 cup milk
- • 2 ½ tsp active dry yeast
- • 1 tablespoon light brown sugar
- • 3 cups all-purpose flour
- • 2 teaspoons salt
- • 1 teaspoon baking powder
- • 100g unsalted butter, room temperature
- • Nonstick cooking oil spray
- • 3 tablespoons baking soda
- • 1 large egg, beaten with a teaspoon of water to blend
- • Flaky sea salt (such as Maldon)
- • Dijon mustard and pickles
- Preheat oven to 200°C.
- Gently warm milk in a small saucepan over medium heat until warm (do not let it get too hot).
- Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Let it stand until the yeast starts to foam, about 5 minutes.
- Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. (Dough should not be sticky or tacky.)
- Lightly coat a medium bowl with nonstick spray and transfer dough to the bowl. Cover with plastic wrap and let it stand in a warm, draft-free place until doubled in size, 1 1/2–2 hours. Alternatively, cover dough and chill overnight.
- Divide dough into 10 pieces. Using the palm of your hand, gently roll each piece on a clean surface into balls. Loosely cover with plastic wrap again and let it stand for 10 minutes.
- Using the palm of your hand, flatten each ball into 8cm diameter rounds. Place 2 tablespoons filling in the centre of each round. Bring the edges to the centre and pinch together to create a parcel. Gently roll buns, seam side down, to close and shape.
- Bring 2 liters salted water to a boil and add baking soda.
- Line a baking sheet with parchment paper and spray with nonstick spray.
- Working in batches, boil buns for about 1 minutes or until they float. (do not crowd the pot).
- Using a slotted spoon, transfer to prepared baking sheet, spacing about 6-7cm apart.
- Brush buns with egg and sprinkle with sea salt.
- Bake, rotating halfway through, until golden brown, 20–25 minutes.
- Serve with mustard, pickles and you favourite beer.
Tips - Measure your dough before you start rolling it into balls. Divide the weight by 10 so that all the balls are more or less the same weight and size.