Rolls are the glue that binds the whole Thanksgiving feast together - especially when we're talking about day-after sandwiches! But no one wants to spend hours mixing, rising and babysitting rolls when there is a turkey that needs smoking and stuffing that needs roasting. And so we have for you rolls that will be ready in one hour that aren't just fast but light and fluffy and ready for some gravy.
60-MINUTES YEAST ROLLS
PREP TIME: 45 minutes
COOK TIME: 10 to 15 minutes
RECOMMENDED PELLETS: Any
SERVES: makes about a dozen rolls
1 cup warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons quick-rise yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cups bread flour
Butter, for serving
In a mixing bowl or standing mixer add in the warm water, sugar, oil and yeast. Let it sit for 15 minutes, until the yeast has proofed and become foamy.
Add in the salt and the beaten egg and just mix until combined.
Gradually add in the bread flour and mix together.
Dough will be kind of sticky. Let it rest for 10 minutes.
Spray your hands with cooking spray and form dough into palm-sized balls.
Cover a baking sheet with parchment paper. Place the balls of dough on the cookie sheet, spacing them so that they don't touch.
Let the rolls rise for 20 minutes.
Meanwhile, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.
After the rolls have risen, place the baking sheet on the grill grate and cook for 10 to 15 minutes or until the rolls are just barely golden.
When they are hot off the grill, rub the tops with some butter. The easiest way is to just rub the stick of butter right on top.
As always, keep them warm until it's turkey time.