By Amanda Haas
Never underestimate a warm and buttery roll. They're the glue that ties a meal together and this is our favorite go-to recipe. Try topping them with them garlic flakes, poppy seeds, sesame seeds, and flaky salt for even more flavor.
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|2||(.25 oz) packets of active dry yeast|
|6 Tablespoon||plus 1 teaspoon cane sugar|
|1 Cup||warm water (110°F to 115°F)|
|5 Cup||all-purpose flour, plus more as needed|
|2 Teaspoon||kosher salt|
|1 Cup||warm milk (110°-115°F)|
|As Needed||neutral oil, for greasing|
|4 Tablespoon||(1/2 stick) melted unsalted butter, divided|
|1 Tablespoon||flaky sea salt|
|2 Tablespoon||poppy seeds|
|2 Tablespoon||white sesame seeds|
|1 Tablespoon||garlic flakes|
Add the yeast, 1 teaspoon of sugar, and warm water to the bowl of a stand mixer or large bowl and stir to combine. Let the yeast bloom until foamy, about 5 minutes.
2 (.25 oz) packets of active dry yeast
6 Tablespoon plus 1 teaspoon cane sugar
1 Cup warm water (110°F to 115°F)
Sprinkle the flour, kosher salt, and remaining 6 tablespoons of sugar over the yeast mixture. Using the dough hook or a wooden spoon, stir for 30 seconds. Pour in the warm milk and egg. Knead with the dough hook on medium-low speed, or with your hands on a floured surface, until the dough is very soft and no longer sticky, adding up to 1 cup more flour if needed.
5 Cup all-purpose flour, plus more as needed
2 Teaspoon kosher salt
1 Cup warm milk (110°-115°F)
1 large egg
Coat a clean large bowl with a thin film of oil. Place the dough in the bowl, turning to coat, then cover with a clean cloth and let rise in a warm place until nearly doubled in size, about 45 minutes
As Needed neutral oil, for greasing
Punch down the dough and turn out onto a floured surface. Divide the dough in half, then divide each half into 12 equal pieces. Using your hands, tuck the seams under a piece of dough, then cup your fingers over the dough and roll in a circular motion to create a smooth, evenly rounded ball. Repeat with the remaining 23 dough portions.
Grease a 9 x 13-inch baking dish with 1 tablespoon of the melted butter. Arrange the dough balls in a 6 x 4 grid. Cover the baking dish with the towel and let rise in a warm spot for 30 minutes.
4 Tablespoon (1/2 stick) melted unsalted butter, divided
While the dough is proofing, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
Uncover the dough. Brush the remaining 3 tablespoons of butter over the dough balls and sprinkle with the flaky salt, poppy and sesame seeds, and garlic flakes.
1 Tablespoon flaky sea salt
2 Tablespoon poppy seeds
2 Tablespoon white sesame seeds
1 Tablespoon garlic flakes
Place the baking dish on the grill grates. Close the lid and bake until the rolls are lightly browned on top and cooked through, 15-20 minutes. You should be able to see that the dough is cooked and the bottoms are lightly browned when pulling two rolls apart.
Remove the rolls from the grill and let cool for 30 minutes before serving. The rolls can be made one day ahead and stored in an airtight container, then reheated before serving. Enjoy!
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