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

JAPANESE MILK BREAD

  Date: December 25, 2015
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These soft fluffy rolls sounded like a perfect pairing with the prime rib I was having for Christmas dinner. This was a case where I almost grabbed defeat from the jaws of victory. Coring, peeling and slicing the apples for the Classic Apple Crisp took an extra half hour. I let the dough for these rolls rise that same half hour plus and additional 15 minutes while I got the Classic Apple Crisp on the Egg. This rise turned the dough way, way to soft, fluffy and airy. They wouldn’t hold together when I tried forming them into rolls. Thus was born the decision to make these from rolls into bread. The recipe did have an alternative for making these as a bread. Once again I couldn’t form the dough into 4 pieces to place into the bread loaf pan as the recipe called for. I poured/scooped the very soft dough into the loaf pan and gave it a 30 minute rise. It was off to the Egg and I crossed my fingers for the 30 minutes it baked to see if I got something usable out of my little faux pas. Indeed I did get something very usable. It made an excellent bread. The texture was very light and airy and the dough had a great milky/buttery flavor. I will never let something rise too long after this and I am grateful I still had something usable for Christmas dinner.
Recipe Source:
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King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  JAPANESE MILK BREAD ROLLS
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • BGE S-S Grill Grid
  • BBG-Digi Q Pit Controller
  • W-S GoldTouch Nonstick Loaf Pan
  • Ranch-T Lump Charcoal