Using a pellet grill to bake bread is one of my favorite ways to get more from the grill. These Pellet Grill Sub Buns make a sturdy, tender base for your next sub sandwich or any time you want a soft, flavorful roll.
Grilled Sub Buns
Pellet grills like Traeger function much like a large outdoor wood-fired convection oven, which makes them excellent for baking. You can get the same pleasantly smoky, golden results you expect from a wood-fired pizza when baking bread in a pellet grill.
This recipe is for real bread dough. If you don’t have a stand mixer, be prepared to knead by hand for 20–30 minutes until the dough is smooth and elastic. With a stand mixer and dough hook, expect about 5–7 minutes of kneading.
More easy Traeger recipes available on the site
Recipe Shopping List
You likely have many of these pantry staples already. Refer to the ingredient list below for exact amounts when you’re ready to bake.
- Instant or active dry yeast
- Salt (kosher or fine)
- Honey
- Bread flour
- Butter
- Eggs
- Milk
- Sesame seeds (optional)
How to Make This Recipe — Overview
Below is a brief overview of the process so you can see the workflow. Exact measurements and times are included in the printable recipe section further down.
- Proof the yeast: Combine warm water, yeast, and honey and let it sit until foamy, about 5–10 minutes.
- Knead the dough: Add flour and other ingredients, then knead until the dough is smooth and passes the windowpane test. Use a stand mixer with a dough hook if you have one.
- First rise: Place the dough in a buttered bowl, cover, and let it rise in a warm, draft-free spot until roughly doubled, about an hour.
- Shape the rolls: Divide the dough and form each piece into a long, hot-dog-bun-shaped roll. Let them rise again for about 45 minutes, then brush with egg wash.
- Bake: Bake on the pellet grill using an elevated rack technique to mimic an oven’s middle rack, or bake in a conventional oven on the middle rack.
Serve These With
These rolls are perfect for homemade submarine sandwiches. They also pair wonderfully with meatball subs, French dip-style sandwiches, pulled pork, or any hearty filling. Serve alongside classic sides like coleslaw, baked beans, potato salad, or a crisp Caesar-style salad.
Recipe FAQ
You can experiment with other flours, but results will change. This recipe was developed for bread flour to get the strong gluten structure needed for these rolls.
Fresh bread is best eaten the day it’s baked, or the next day. After that, consider toasting or turning older rolls into croutons to avoid wasted bread.
Yes. Bake on the middle rack of a conventional oven for the best results.
Need a Great Bread Knife?
A quality serrated bread knife makes slicing these buns effortless. A sturdy, sharp bread knife helps you slice even soft rolls cleanly without crushing them.
More Easy Recipes
- Traeger Meatball Sub Casserole
- Homemade Meatball Subs
- Traeger Smoked Italian Meatballs
- Smoked BBQ Beef Sandwich
- Traeger Lobster Rolls
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Pellet Grill Sub Buns
These homemade sub buns—also called hoagie rolls—are soft, slightly sweet, and hold up well to hearty fillings. The recipe yields about a dozen buns depending on size.
Ingredients
- 2 cups warm water
- 2 teaspoons yeast
- 1/4 cup honey
- 4–6 cups bread flour (add by feel; dough should be slightly tacky)
- 2 teaspoons kosher or fine salt
- 1/2 cup softened butter
- 2 egg yolks
- 2 tablespoons milk
- Sesame seeds (optional)
Instructions
- Mix the warm water, yeast, and honey in a mixing bowl. Stir and let sit 5–10 minutes until foamy. If it never foams, your yeast may be inactive.
- Add 3 cups of bread flour and mix until combined; use a dough hook if using a stand mixer.
- Add the salt and softened butter, mixing until incorporated.
- Gradually add remaining flour, about 1/4 cup at a time, until the dough is slightly tacky but manageable with greased hands. It should still cling lightly to unbuttered hands.
- Knead the dough until it stretches thin enough to pass a windowpane test without tearing.
- Place the dough in a buttered bowl, cover with a clean towel, and let rise in a warm, draft-free spot until roughly doubled, about one hour.
- Punch down the dough and turn it out onto a floured surface. Pat into a rectangle and divide into 12 equal pieces (adjust the number if you want larger or smaller buns). Shape each piece into a long roll about the size of a hot-dog bun. Arrange on a parchment-lined baking sheet, spacing about 3 inches apart.
- Cover and let the shaped rolls rise for 30–45 minutes.
- Preheat your pellet grill to 375°F. To create an oven-like middle rack, place a high-sided rectangular cake pan upside down on the grill grates and set the baking sheet with buns on top of the inverted pan. This raises the buns away from direct heat.
- Whisk the egg yolks with the milk and gently brush the tops of the risen buns. Sprinkle sesame seeds if desired.
- Bake until the buns are golden brown and sound slightly hollow when tapped, about 30–35 minutes depending on your setup.
- Remove and cool for 15–20 minutes before slicing. These are best eaten within a day or two.
Nutrition Information (approximate)
Yield: 12 • Serving: 1 bun
Amount per serving (estimate):
- Calories: 1104
- Total Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Cholesterol: 51 mg
- Sodium: 176 mg
- Carbohydrates: 206 g
- Fiber: 7 g
- Sugar: 7 g
- Protein: 34 g
Nutrition data provided here is only an estimate.