In my original entry for HAMBURGER ROLLS
I said: "Now homemade hamburger rolls aren’t made on the grill, but they do get finished there." Well since I got my Big Green Egg this statement is not necessarily true. The BGE is said to be a better oven than the oven in the Kitchen. The other new wrinkle to this recipe I've made many times is I didn't hand knead it or use my portable hand mixer. I used my new KitchenAid stand mixer, which was given to me in July. I've made this recipe many times before and I was looking forward to seeing if there was any difference. The first difference was the recipe seemed incredibly easy to make with the stand mixer. In fact I finished most of my cleanup while the dough was mixing. The second difference was in the rise. I got a much bigger second rise, so much bigger that some of the dough reached the level of the pan I was using to cover the hamburger roll pan. The third difference was the cooking was a bit uneven. Next time I will rotate the pan midway through the baking time. The last difference was my fault. I used butter instead of egg to brush the top of the dough before baking. The butter did not hold the poppy seeds as well, nor did the roll tops brown as much. I had discovered this browning issue about 5 years ago and had forgotten about it. The rolls had the best texture ever, which is probably mostly due to the use of the stand mixer. The rolls were a bit more moist, which I do attribute to the Egg. This experiment proved I can bake on the Egg, and I will be revisiting this recipe again as well as doing baking on the BGE.
The recipe is from King Arthur Flour’s website which is where the hamburger roll pan came from as well.