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Baked Otium House Rolls
By Traeger Kitchen
Never buy dinner rolls again. These buttery baked rolls will become your new addiction.
Prep Time
20 Minutes
Cook Time
25 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Cup | flour |
| 1/4 Cup | Sugar |
| 1 1/2 Teaspoon | kosher salt |
| 1 Whole | packet active dry yeast |
| 1 Cup | warm water (110°F to 115°F) |
| 1/4 Cup | unsalted butter, cubed |
| 1 Whole | Eggs |
| As Needed | butter |
| 1/4 Cup | butter, melted |
| 1 Clove | garlic, chopped |
| 1 Tablespoon | chopped thyme |
Steps
1
Combine all dry ingredients in a kitchen aid mixing bowl. Activate yeast in water for 10 minutes. Combine all ingredients together and mix with a dough hook for 10 minutes, start low and then mix on medium high.
Ingredients
3 Cup flour
1/4 Cup Sugar
1 1/2 Teaspoon kosher salt
1 Whole packet active dry yeast
1 Cup warm water (110°F to 115°F)
1/4 Cup unsalted butter, cubed
1 Whole Eggs
2
Form into small balls and place in buttered cast iron pan. Let proof for 1 hour.
Ingredients
As Needed butter
3
Set the temperature to High (450+), close the lid and allow to preheat for 10-15 minutes.
4
Brush with wash. Bake for 25 minutes on high brushing every 5 minutes. Serve warm, enjoy!
Ingredients
1/4 Cup butter, melted
1 Clove garlic, chopped
1 Tablespoon chopped thyme
5
This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Cheftimhollingsworth.