Bbq Bear Buns Recipes

Steps:

• Each bear uses 4 rolls. Combine 2 1/2 rolls to form the head. Press them into a rounded triangle shape and place on sprayed baking sheet. Cut the leftover half roll in half to make the ears. Form them into round shapes and slightly flatten one side. Place the flat side slightly under the head. Press a hollow into each ear. For the muzzle, cut the last roll in half. Flatten one half into an oval and place on lower face. Divide the last half into two eyes and a nose and form them into teardrop shapes. Make indentations with finger and place the pointed ends of the teardrops into the indentations. Repeat to make six bear buns. Brush bear with beaten egg and let rise for 30 minutes. Just before baking repress ear depressions. Bake at 350°F 20-30 minutes. Let cool, slice and fill with Sloppy Joe Beans.

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

Steps:

• Each bear uses 4 rolls. Combine 2 1/2 rolls to form the head. Press them into a rounded triangle shape and place on sprayed baking sheet. Cut the leftover half roll in half to make the ears. Form them into round shapes and slightly flatten one side. Place the flat side slightly under the head. Press a hollow into each ear. For the muzzle, cut the last roll in half. Flatten one half into an oval and place on lower face. Divide the last half into two eyes and a nose and form them into teardrop shapes. Make indentations with finger and place the pointed ends of the teardrops into the indentations. Repeat to make six bear buns. Brush bear with beaten egg and let rise for 30 minutes. Just before baking repress ear depressions. Bake at 350°F 20-30 minutes. Let cool, slice and fill with Sloppy Joe Beans.