There’s nothing quite like a warm pan of soft, pillowy rolls sitting beside a plate of smoked meat. These Smokehouse Supper Soft Rolls bring that nostalgic comfort while adding an optional hint of smoke for those who want to take their BBQ spread to the next level. They rise beautifully, bake golden, and tear apart with that perfect stretchy pull.
Because this dough is enriched with butter, milk, and egg, the texture stays tender and light from the first bite to the last. If you’ve got your smoker running low—around bread-friendly temps—you can finish these rolls inside it for a subtle smoky aroma that sets them apart from anything you’d buy at a store.
Whether you’re serving brisket, ribs, pulled pork, or a big skillet of smoked mac and cheese, these rolls slide onto the table like they’ve always belonged. Make a batch for dinner, split them for sandwiches, or save leftovers for tomorrow’s breakfast. But let’s be honest…they probably won’t make it to tomorrow.
Ingredients
- 1 cup warm whole milk
- 2.25 tsp instant yeast
- 3 tbsp sugar
- 5 tbsp melted butter
- 1 large egg, room temperature
- 1.25 tsp fine kosher salt
- 4 cup all-purpose flour
Instructions
- BloomStir warm milk, yeast, and sugar in a bowl; let stand 5 minutes until foamy.
- Mix DoughAdd melted butter, egg, salt, and flour. Mix until a soft dough forms.
- KneadKnead by hand or mixer for about 6 minutes until smooth.
- First RisePlace dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- ShapeDivide into 12 portions and roll each into a tight ball.
- Pan & Second RiseArrange rolls in a buttered baking dish. Cover and rest 30 minutes.
- BakeSmoke-bake at 350–375°F using mild wood (apple or pecan) for a light smoky finish; time may increase by 3–5 minutes.
- FinishBrush warm rolls with melted butter.