• Baked Otium House Roll by Chef Timothy Hollingsworth
 
  • Baked Otium House Roll by Chef Timothy Hollingsworth
 

Baked Otium House Roll by Chef Timothy Hollingsworth

  • Difficulty1/5
  • Prep time20 mins
  • Cook time25 mins
  • Serves4 - 6
  • HardwoodMesquite

Never buy dinner rolls again. These buttery baked rolls will become your new addiction.

Ingredients

Otium House Rolls:

  • 3 cups flour
  • 1/4 cup sugar
  • 1 1/2 tsp kosher salt
  • 1 pkg dry active yeast
  • 1 cup warm water
  • 1/4 cup unsalted butter, diced
  • 1 egg

wash:

  • 1/4 cup melted butter
  • 1 clove garlic, chopped
  • 1 tbsp thyme, chopped

Otium House Rolls:

  • 3 cups flour
  • 1/4 cup sugar
  • 1 1/2 tsp kosher salt
  • 1 pkg dry active yeast
  • 1 cup warm water
  • 1/4 cup unsalted butter, diced
  • 1 egg

wash:

  • 1/4 cup melted butter
  • 1 clove garlic, chopped
  • 1 tbsp thyme, chopped

Preparation

Combine all dry ingredients in a kitchen aid mixing bowl. Activate yeast in water for 10 minutes. Combine all ingredients together and mix with a dough hook for 10 minutes, start low and then mix on medium high.

Form into small balls and place in buttered cast iron pan. Let proof for 1 hour.

Start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to High, close the lid and allow to preheat for 10-15 minutes.

Brush with wash. Bake for 25 minutes on high brushing every 5 minutes. Serve warm, enjoy!

This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Cheftimhollingsworth.

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty1/5
  • Prep time20 mins
  • Cook time25 mins
  • Serves4 - 6
  • HardwoodMesquite