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

HONEY-WHEAT DINNER ROLLS

  Date: February 07, 2015
  Favorite: Baking
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This was Cook's Illustrated’s take on how to improve the problems they saw with this type of roll. They felt the version you buy in the supermarket is too light & fluffy and too sweat without much wheat taste. The homemade versions had wheaty taste, but are too heavy and dense. The recipe was rather easy to make, without a lot of ingredients and I liked the fact it could be made ahead. The shaped rolls need to rise in the fridge for 8-24 hours. This means you can make them a day ahead and on the day you need them simply pull them out of the fridge for half an hour and place them on the Egg. They baked at 400 degrees for 20 minutes. I kept them on an addition 10 minutes to acheive an internl temperature of 200 degrees. I think the difference was due to the single digit outside air temps. It took about 10 minutes for the Egg to recover and this was the extra time I needed to bake the rolls. As promised the rolls had a nice wheat flavor plus a nice amount of sweetness from the honey. The texture was light without being to airy. These are definitley worth making again.
Recipe Source:
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Cooks Illustrateds All-Time Best Bread Recipes

Cook's Illustrated All-Time Best Bread Recipes:

Honey-Wheat Dinner Rolls - Page 40.
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
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