Recipe by Pitmaster Shane Hauck
Prep: 3 hour 25 min
Cook: 40 min
Yield: 20 rolls
• 1 Cup whole milk, warmed to 110 F
• 2 1⁄4 teaspoon RedStar Platinum Yeast
• 1⁄2 teaspoon sugar
• 1⁄4 Cup honey
• 1 Large Egg + 1 egg yolk
• 1⁄4 cup unsalted butter, softened
• 1⁄2 teaspoon salt
• 3 1⁄2 Cup bread flour
• 1⁄4 Cup butter, softened
• 2 Tablespoon Honey
1. Add warm milk to mixer bowl, I use my Kitchenaid stand mixer with the dough hook attachment.
Sprinkle 1⁄2 teaspoon of sugar and yeast with the milk and give a small stir. Then let sit for 5
minutes. It should start to get a little frothy.
2. Put the stand mixer on a low speed and add the honey, egg and egg yolk, melted butter, salt and
3 cups of flour. Mix for about a minute, and add the rest of the flour a little at a time as it mixes.
Dough should be thick, but still slightly sticky. It should pull away from the dough hook, form
ball and transfer to a floured surface.
3. Knead dough ball for 2-3 minutes. Get a big bowl and grease it with a little olive oil. Put the
dough in the bowl and turn to coat all sides with oil. Cover the bowl with plastic wrap and place
somewhere warm. I had the dishwasher going and put it on the counter right above it!
4. Preheat smoker to 300 F. I use Bradley’s Hunters Blend Bisquettes for this dish and the rolls
were outstanding. Not only do you get the rosemary and thyme aroma through the cooking
process, you can taste it too!
5. Once dough has doubled in size, punch down to release any air bubbles. Remove from bowl and
put on floured surface. Once air bubbles are removed, you will be cutting the dough into 20
evenly shaped pieces; roughly the size of a golf ball. I cut the whole thing into quarters first,
then into fifths at that point. You get 20 pieces. Roll into shape, and add to a greased 13×9
baking dish. Cover with wrap and let rise for about 1 hour.
6. Mix the honey butter topping together. I brush the dough before it goes into the smoker to help
give it that extra golden brown color when it comes out. It also helps the butter melt into the
rolls, and I tell you, these things tasted layered like a Croissant.
7. Cook dish in smoker for 40 minutes. Try not to open the door at all & curb your excitement; if
you’re looking, you’re not cooking! You want to let the tops get that golden brown.
8. Remove, and brush with more honey butter. Trust me, the extra at the end goes a LONG way
for flavor. I would say brush 1/3 the amount of honey-butter before it cooks, and 2/3 when it is
done! Pull apart and enjoy!
Thanks Shane @TheHungryDollar Hauck!
Thanks for a great recipe!
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