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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Although you don't wear them, these cute mitten-shaped sandwiches are sure to warm you up. Frozen bread dough is formed into mitten buns, then filled with a slow-cooked barbecue beef filling shared by Charm Holman from Springfield, Missouri. Ingredients:
1 boneless beef chuck roast (about 2 pounds) |
1 loaf (1 pound) frozen bread dough, thawed |
red liquid food coloring |
1 egg |
1 tablespoon water |
1 cup barbecue sauce |
1/2 cup packed brown sugar |
1/2 cup ketchup |
1/2 cup grape jelly |
Directions:
1. Place the roast in a 3-qt. slow cooker. Cover and cook on low for 8 hours or until the meat is tender.
2. Meanwhile, divide bread dough into eighths. Tint two portions with red food coloring; divide red portions into thirds. Roll each into a 3-in. rope; set aside. For each mitten, flatten one white portion into a 4-in. oval. Place on a greased baking sheet. With a sharp knife or kitchen shears, make a 1-1/2-in. diagonal cut into side of oval toward the center for the thumb. Tuck tip under to form a round thumb; spread thumb and mitten apart.
3. For cuff, place a colored rope below each mitten; pinch edges together and flatten slightly. In a small bowl, beat egg and water; brush over dough (dough does not need to rise). Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack.
4. Remove roast from slow cooker; discard juices. Shred beef with a fork and return to slow cooker. Add the barbecue sauce, brown sugar, ketchup and jelly; heat through. Split mitten rolls; fill with shredded beef. Yield: 6 sandwiches.
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