BBQ Shredded Spaghetti Squash Sandwiches and Homemade Rolls

I have a fever. The good kind. Spring fever. I am loving spring in the Pacific Northwest, and while we may all be stuck at home pining for the way things used to be, I'm enjoying a lot of time outdoors with the family exploring our new property. Being outside so much has me dreaming of summer BBQs and sipping beers on the back patio, which what has inspired my next couple of recipes.

This first one gets creative with spaghetti squash to bring you a "pulled-pork" style vegan inspired BBQ sandwich. Once again, I'd love to take credit for this fun dish, but it all goes to Lauren Toyota over at Hot for Food. This veggie sandwich is so full of flavor, and truly satisfied my BBQ craving. I can't wait to make this one again! Head on over to the link above and check out Lauren's recipe for yourself!

As you can see, I served my BBQ on a lovely wheat bun along side a fresh arugula and tomato salad. If you like the looks of that lovely bun then read on my friends!

What I love the most about this roll recipe is that they are quick (or relatively quick for baking with yeast)! So you can have a homemade roll or burger bun to serve up any old time you want.

Ingredients

• 1/2 cup lukewarm water

• 2 cups oat milk

• 3 tablespoons vegan butter melted

• 2 tablespoons sugar

• 1 tablespoon salt

• 2 1/2 tbsp yeast (Yes that is tablespoons! It's to help it rise more quickly. You could use instant yeast too)

• 6 to 7 cups flour (I used a mixture of half King Arthur Unbleached All-Purpose Flour and half King Arthur Wheat Flour)

Directions

1. Combine the water, milk and heat to between 100-110 degrees. Add to your mixing bowl.

2. Add the butter, sugar, salt, and yeast to the milk mixture. Stir well and let sit for about 10 minutes. The yeast should foam up and double the size of the mixture.

3. Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough shape but is still just shy of coming together.

4. Add more flour about a 1/2 cup at a time and begin blending with the dough hook until a smooth ball begins to form. Knead by machine for 5 minutes until a soft, smooth ball of dough is formed. If kneading by hand go for about 10 minutes. The dough should feel elastic and bounce back when being poked.

5. Line your bowl with oil (canola or olive) and place the dough in the bowl. Cover the bowl with plastic and let the dough rise for 20-30 minutes at room temperature or until the dough is full and puffy.

6. Gently deflate the dough and pat out to a rough rectangle for cutting. Depending on the size of roll or bun you want will determine how you cut it. For 24 regular roll sized pieces of bread, cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls.

7. Shape each portion into round balls as you would shape a meatballs. Then place your dough on a greased or lined with parchment paper pans. Allow more spacing if you don't want the rolls to rise up and get smooshed together. If you want a more pulled part look pack them in more tightly.

8. After the rolls are in the pans, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until well rounded.

9. Preheat the oven to 350°F, and bake for 20 to 25 minutes or until golden brown. You can brush the baked rolls with melted butter or not. They're tasty either way.

Come and get it!