These BBQ Jackfruit Stuffed Potato Rolls are made with white whole wheat flour and gets its moisture from the lovely Idaho® Potato.
Filled with a savory and toothsome jackfruit and shredded carrot bbq, these will be your new go-to party food, so make a double batch and keep some in the freezer.
This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes, don’t you? Let me know your favorite way to cook with potatoes in the comments.
Make the bread dough in advance if you want, or just plan in an hour for the dough to rise. Of course, that’s a great time to prepare the bbq.
Look for jackfruit in your local Asian market and make sure you get young jackfruit in brine and not the sweet canned jackfruit in syrup.
You can order jackfruit on Amazon if you can’t find it locally. Have you already tried jackfruit? If not, it doesn’t have much of a flavor, but the texture is really what you’re after.