Wednesday, November 30, 2011

Mitten Sandwiches

Mitten Sandwiches
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
Place the roast in a 3 quart slow cooker. Cover and cook on low for 8 hours or until the meat is tender.
Meanwhile, divide bread dough into eighths. Tint two portions with red food coloring; divide red portions into thirds. Roll each into a 3 inch rope; set aside. For each mitten, flatten one white portion into a 4 inch oval. Place on a greased baking sheet. With a sharp knife or kitchen shears, make a 1-1/2 inch 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.
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 degrees for 15-20 minutes or until golden brown. Cool on a wire rack.
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.

Recipe and picture from

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