Barbeque pork rolls

The filling of this pastry is not American-style BBQ pork, rather an Asian version. The rolls are slightly sweet.

Ingredients
dough:
1 cup warm water
2 tsp yeast
0.125 cup oil
2.5 cups flour
0.5 tsp salt
0.25 cup sugar

filling:
250g Asian BBQ pork
130g Chinese-style sausage
0.5 tsp sesame oil
1.5 tbsp diced red onion
1 tbsp Chinese cooking wine
1 tbsp soy sauce
3/8 cup Hoisin sauce

egg wash:
one egg yolk
1 tbsp milk

Preparation
First make the dough: in a large bowl mix the water, sugar, yeast and oil. Then gradually add in the flour and the salt, mixing with a wooden spoon.

When the dough comes together, pour it out onto a floured surface and knead, adding the remaining flour, until smooth.

Coat the dough with oil, then place into a clean bowl, cover with plastic wrap and allow to rise until it doubles in bulk.

Meanwhile prepare the filling: chop the meats. Saute the onions on the sesame oil, then add in the diced meat and saute for one minute, stirring. Then add in the cooking wine, and saute for 30 more seconds. Finally mix in the Hoisin sauce and the soy sauce over the heat, until well-mixed. Set aside to cool.

When the dough doubled in bulk, without deflating it, roll it into a rope and cut into 12 pieces. Fill the pieces with heaping tablespoonfuls of the meat mixture. Seal them, and place onto a baking sheet with the seem-side down. Cover with plastic wrap and allow to rise for another half an hour.

Preheat the oven to 350F and brush the tops of the rolls with egg wash. Allow to dry for 5 minutes and repeat the brush.

Bake for about 15-20 minutes, until the tops are light brown.