What type of rolls would be the best to use?

Question

I am making pulled pork and the last time I did I used bulkie rolls and they got too soggy, now I would say I'd just toast them but i am making it for a party 0f 20 I am not toasting a million rolls. So I was wondering if there was a better choice of roll to use that would get too soggy too quick

Answer 1

pillsbury crescent rolls

Answer 2

French rolls or bodilla (sp?) ... from the grocery bakery section in the bins....

Answer 3

Hard rolls....

Answer 4

Well, first of all, perhaps you're using too much sauce. Or the sauce you're using is not thick enough. I don't know, but something don't sound right. With that being said...

It's not that hard to toast multiple buns (that's what an oven is for). Also, not trying to rain on anyone's parade, but please for the love of bar-b-que, don't use ciabatta rolls or any type of "hard"  rolls. As a lover of food, I would want to eat the sandwich, not chew for 20 minutes then eat!!

So in closing this is my suggestion....

1. Cut all of your rolls,whatever you buy, place them on a sheet pan or baking pan and toast them lightly.

2. Change your bar-b-que sauce. To me, it seems to be the problem.

3. Let folks stuff their own sandwiches. Cut some of the work out for yourself, Duh...

Enjoy and happy cooking!!!!

Answer 5

sausage rolls

Answer 6

I would try ciabata(sp?) rolls.  They are dense but very flavorful.  Good luck.

Answer 7

Pistolettos would be perfect (baby French bread loaves, individual-sized)

let people stuff their own sammies, so if the bread gets soggy, it's b/c they didn't eat it fast enough

Answer 8

I would use hard rolls, but and dry out the pork, but save the sauce so people can put it on as they like.

Any 'bread' type rolls, burger, hot dog, are too soft, and the 'country' bread, while quite yummy, has a crust on it that's too hard to bite into with out your fillings squishing out.