Grilled Dinner Rolls are baked on a pellet grill so they pick up a subtle wood-fired flavor and develop a fantastic crust. Below you’ll find practical tips for making the fluffiest, most evenly browned dinner rolls and how to avoid burned bottoms.
Dinner Rolls on the Pellet Grill
Homemade bread is a simple pleasure, and dinner rolls are one of the easiest breads to master. With modern tools like a stand mixer, mixing and kneading that once took an hour by hand now takes minutes, and the results are tender, airy rolls with a golden crust.
Kneading develops gluten, which gives the rolls their structure and fluffy interior. If you enjoy the tactile process, hand-kneading is rewarding, but it requires a long, steady effort to achieve the same elasticity a mixer can produce in a fraction of the time. For many home bakers, the stand mixer is an obvious time-saver.
This recipe is a simple adaptation of classic milk rolls: the dough is enriched with milk (and optional buttermilk powder) for a soft, slightly sweet crumb. The twist here is baking them on a pellet grill to add a light smoky note and crisp crust.
Grilled Dinner Rolls shopping list
You probably have many of these pantry staples already. For exact quantities see the recipe card below.
- Milk
- Yeast
- Salt
- Sugar
- Oil (or melted butter)
- Buttermilk powder (optional)
- All-purpose flour
Tips For Perfect Dinner Rolls On The Grill
Use your pellet grill for even heat
A pellet grill gives steady, controllable heat—more like an outdoor oven than a direct-flame grill. That makes it ideal for baking rolls: you get an even bake and can keep your indoor oven free during warm weather.
Create some separation from the heat
On grills, the bottom of a pan can reach higher temperatures than the top. Use heavy, thick-bottomed baking sheets or place an inverted 9×13 cake pan or another metal layer under the sheet to raise the rolls slightly away from the direct heat. This helps the tops finish browning before the bottoms get too dark.
Use a thick-bottomed pan
Thin cookie sheets conduct heat quickly and can create uneven browning. If you must use a thinner pan, add a heat buffer as described above. Thick pans or stone baking surfaces produce more consistent results.
Tips For Cooking On A Charcoal Or Gas Grill
If you prefer charcoal or gas, aim for a steady, oven-like environment rather than direct flame. Use indirect heat, a thick pan, or a heat deflector so the rolls bake evenly. Target a grill temperature around 350°F (about 175°C) and check the first batch frequently until you know how your grill behaves.
Leave space between the rolls
Arrange rolls with room to expand during the second rise. Rolls that touch will bake differently and won’t get the same golden domed top. Proper spacing yields single, pillowy rolls with crisp edges where they don’t touch.
Brush with butter when they come out of the oven
Brush melted butter over warm rolls right after baking for a glossy finish and added flavor. A light coating keeps the crust tender and adds a pleasant richness.
How to Store Your Dinner Rolls
Fresh rolls rarely last long, but if you have extras, store them at room temperature in an airtight bag for one to two days. For longer storage, freeze cooled rolls in a sealed container or freezer bag; thaw at room temperature and warm briefly before serving.
Serve These With…
These soft, fluffy rolls are especially good with saucy or gravy-based dishes because they’re excellent for sopping up sauces. They pair well with classic comfort foods and holiday mains.
Suggested pairings include homemade turkey noodle soup, beef stroganoff, roast beef, or glazed ham. They also make fantastic sandwiches the next day.
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Traeger Grilled Milk Rolls
These tender milk rolls are enriched with milk (and optional buttermilk powder) for extra softness. They’re baked on the grill for a subtle smoky flavor and crisp, golden crust.
Ingredients
- 4 cups milk
- 4 teaspoons active dry yeast
- 1 1/2 tablespoons salt
- 3/4 cup sugar
- 1 1/4 cups oil (or melted butter)
- 1/2 cup buttermilk powder (optional)
- About 10 cups flour (approximate — add until dough comes together)
Instructions
- Warm the milk until lukewarm. In a stand mixer fitted with a dough hook, combine the milk, yeast, salt, sugar, and oil. Mix until the yeast is distributed.
- Whisk together the buttermilk powder with the flour (if using). With the mixer running, add the flour mixture gradually until a dough forms and begins to clean the sides of the bowl.
- Knead on medium-high speed for an additional 5–10 minutes. The dough should feel soft, elastic, and less sticky.
- Place dough in an oiled bowl, cover, and let rise in a warm, draft-free spot until doubled (about 1–2 hours). For deeper flavor, refrigerate and rise overnight.
- Punch down the dough and shape into individual rolls. Smooth each roll by folding the bottom under and pinching to seal. Arrange on a prepared baking sheet and let rise again until doubled, 1–2 hours.
- Preheat the pellet grill to 350°F (about 175°C). Bake the rolls on a preheated grill until golden brown, watching closely since times vary by pan and spacing.
- Brush warm rolls with melted butter as soon as they come off the grill.
Notes
- Hand-kneading works but requires much longer—plan for 20–30 minutes of vigorous kneading. Add flour sparingly to keep the dough soft and stretchy.
- If the grill browns the bottoms too quickly, invert a high-sided cake pan under the baking sheet to raise it away from the heat source.
Suggested Tools & Products
Heavy, thick-bottomed baking sheets or a high-sided cake pan for heat buffering are useful when baking on a grill.
Nutrition Information (per roll, approximate)
Yield: 24 | Calories: 350 | Total Fat: 13g | Saturated Fat: 1g | Sodium: 432mg | Carbohydrates: 50g | Fiber: 2g | Sugar: 8g | Protein: 8g
Nutrition estimates are approximate. Consult a trusted source for medically relevant tracking.
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