The trick is to smoke the meat and not make the meat smoke

BEST AMERICAN DINNER ROLLS

  Date: December 25, 2012
  Favorite: Baking
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I was poking around the Cooks Illustrated website searching for a totally different recipe, when I found this boldly named recipe. It wasn't "Classic American..." or "Traditional American..." it was “BEST American Dinner Rolls”. I just had to see for myself. The CROWN ROAST OF PORK diner I was doing for Christmas Dinner was the perfect choice. The recipe was interesting because while the dough recipe was simple and didn't use a lot of ingredients, the prep/rises were a bit unusual in my experience. The dough actually rests in the fridge for 24-48 hours. Then it gets a 7 hour rise at room temperature before baking. After that it was a typical bake, in this case about 12 minutes at 400 degrees. I turned it at the midpoint to even out the cooking. I've got to admit these rolls lived up to their names. All my guests were raving about the rolls and I can't remember any I've liked any better. These are now my Go-To Rolls. They are simple to make and taste delicious. You just need to plan ahead to account for the refrigeration time and rise time
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Recipe Source:
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Cooks Illustrated-Sept-Oct 2006

Cooks Illustrated-September/October 2006:

Best American Dinner Rolls
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • KA Stand Mixer
  • KA Paddle Blade
  • 2 - 9" Cake Pans
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's (Shims)
  • Wicked Good Weekend Warrior Lump Charcoal