Leftover Pot Roast- Filled Dinner Rolls

Making a pot roast is such a cozy, satisfying winter meal. The chuck roast and hearty root vegetables release delicious flavor and are fork tender by the end of the slow cooking process. Everyone makes theirs a little different and the beauty of this recipe is that the filling is all using your own leftover Pot Roast. The focus here is utilizing a leftover meal that usually ends up being wasted. When I was in the brainstorming phase of this recipe, I pulled inspiration from baked bao buns. The blog (https://thewoksoflife.com/) is chock full of culinary genius, but the recipe I come back to over and over is their mini char siu baked bao. I made an all sourdough version of this dough, it is more of a crossover between a dinner roll and a baked bao.

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The beauty of a leftover-based meal is that most of your prep work is done for you already! So if you prep the dough earlier in the day, it'll be ready to throw together by dinner time. The dough comes together quickly and only requires a few turns and folds, and 4 hours to rise. The dough will be springy and have some bounce back when you are working it. What I love most about this dough recipe is that it's light and fluffy while also having the structural integrity to hold in the hearty fillings.

**For the fillings, I used Gruyere' cheese, green onions and tons of pot roast/ the sauce it's in to enhance that cozy, beefy pot roast flavor.

What You'll Need:

• 450 grams AP flour

• 200 grams warm water

• 165g active sourdough starter

• 1 tsp salt

• 2 Tb neutral oil (to coat)

For the filling:

• 4 green onions chopped (greens and whites)

• Shredded mild cheese ( like Gruyere', cheddar, etc) measure with your heart

• 1 cup COLD leftover pot roast and the juices

**1 egg, 1/4 cup water for egg wash

Let's Make It:

1. In a large bowl, pour in your warm water and sourdough starter and whisk together.

2. Add your flour and incorporate to hydrate all the flour. Let the dough sit like this for 30 minutes before adding our salt and oil.

3. After 30 minutes, add your salt and do 4 stretch and folds. After your 4 stretch and folds, add your oil and do 4 more stretch and folds.

4. Let sit for 4 hours (it will have risen sigificantly)

5. Turn your dough out on a floured surface and press out lightly into a flat circle. NOT LIKE PIZZA. Just press out lightly into about 2 in' thick.

6. Divide the dough into about 15 equal pieces. Press the dough out lightly at the ends and using a spoon scoop your leftover pot roast into the middle. Top with cheese and green onions and press the seams together at the bottom like a dumpling.

7. Pre heat your oven to 400°F. Grease a muffin tin generously.

8. Place your mini baked buns in your muffin tin seam side down and brush with egg wash.

9. Bake for 25 minutes until your buns are golden brown. Let cool for about 10 minutes and enjoy!