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Cooking bread on the BBQ – whether it’s a BGE or a little Weber kettle – is always a bit of a challenge for beginners and makes you look like a total magician in front of your guests.
The keys to not getting totally smoked out on your flavors is to (1) not use any wood chucks/chips (no brainer there) and (2) make sure your lump charcoal is burning nice and clean. In this case, my dinner rolls went on the BGE after it had been burning at a steady pace for over 2 hours, cooking Hasselback potatoes.
BGE Setup: Because I had a cook already going, once I pulled off my Hasselback potatoes, I simply closed the top and bottom vents a bit more and let my temperature come down to 350. That’s with direct cooking – no plate setter involved.
For these rolls – you need to think in advance – like 3+ hours before you want to eat. Now for an Egghead, that’s not too hard as we usually have a bunch of prep to do – but this is key to these rolls. Without thinking ahead, you’ll miss out on some of the best dinner rolls you’ve ever had.
Now what’s all the fuss about beforehand? Not much – just pull your freezer rolls out of the oven. Yes, freezer rolls – they usually come in bags of golf ball sized dough pucks. Arrange your rolls in your cast iron pan (if you don’t have one of these, get one just for these) without crowding (allow 1-2 inches between rolls) and cover with a bit of saran wrap that’s been lightly sprayed with Pam. Now leave out at room temperature for 3+ hours until the rolls rise and are nice and puffy like the picture below.
Right before you put the rolls on the BGE – brush the top of each with a little bit of melted butter. I typically use 1/2 a stick and then pour the remaining butter into the pan. Then sprinkle each roll with chopped rosemary and sea salt. Don’t be afraid of the salt here – and if you are feeling crafty – try smoked salt or even black salt. But the key is you need some salt with some “tooth” to it – not regular table salt.
Cooking Dinner Rolls on the Egg
Cooking these rolls on the BGE is bang on simple – if you are holding steady at 350 with no smoke (remember, no wood chunks or chips) then plop your cast iron pan filled with pillowy goodness directly on the cooking grill and shut the dome. Keep it shut for 15 minutes – then check it every 2-3 minutes until you get them to GBD. (Golden Brown and Delicious).
No guarantees these won’t all be eaten in one sitting – so if you have more then 4 people you are feeding, I highly recommend making multiple pans full. These puppies are down right addictive and are still fantastic the next day (if any make it that far).
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