Kalua Pork Sliders, Sweet Rolls and Coleslaw

Ingredients

• 4 cup All-Purpose Flour (About 500g, plus more for dusting)
• 2.25 tsp Instant Yeast (Equivalent to one 7g packet)
• 0.25 cup Granulated Sugar
• 1 tsp Salt
• 1 cup Whole Milk (Warmed to 110°F / 43°C)
• 0.5 cup Pineapple Juice (Unsweetened, warmed to 110°F / 43°C)
• 5 tbsp Unsalted Butter (Melted and divided; 4 tbsp for dough, 1 tbsp for brushing)
• 2 pcs Large Egg (1 for dough, 1 for egg wash, at room temperature)
• 1 tbsp Water (For the egg wash)

Instructions

1. 1

   Activate Yeast and Mix Wet Ingredients

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, warm pineapple juice, and granulated sugar. Sprinkle the instant yeast over the top and whisk gently. Let it stand for 5-10 minutes until the mixture is foamy.
   • Once foamy, whisk in 4 tablespoons of melted butter and 1 large egg until well combined.
2. 2

   Form and Knead the Dough

   • Add the all-purpose flour and salt to the wet ingredients. Using a dough hook on low speed, mix until a shaggy dough forms.
   • Increase the speed to medium-low and knead for 7-9 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes.
   • The final dough should be smooth, elastic, and slightly tacky to the touch. If it's too sticky, add flour 1 tablespoon at a time.
3. 3

   First Rise (Bulk Fermentation)

   • Shape the dough into a ball and place it in a lightly oiled bowl, turning it over to coat the top.
   • Cover the bowl with plastic wrap or a clean kitchen towel.
   • Let the dough rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.