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Combine bread flour, 1 envelope yeast, salt, 1 teaspoon sugar, caraway seeds and celery seeds in food processor or standing mixer with dough hook and blend.
With machine running, gradually pour hot water, adding enough water to form smooth elastic dough. Process 1 minute to knead. (You could also knead it by hand for a few minutes.)
Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
Flour a large baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball.
Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 3 rolls (or however many will fit comfortably in the pot) and cook 30 seconds per side.
Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt.
Bake rolls until brown, about 20 to 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature. Enjoy!