Instructions
- Place frozen dough balls on the kitchen counter and allow to thaw for one hour.
- In a small bowl, combine goat cheese and salt.
- With your thumb, make an impression in each dough ball. Fill each depression with a spoonful of goat cheese.
- With your fingers, repeatedly push the sides of the dough over the goat cheese to cover and enclose the cheese within the ball.
- Add the olive oil to the cast iron skillet, and with a paper towel, evenly coat the bottom and sides.
- Add the dough balls to the skillet, keeping them evenly spaced apart.
- Cover the skillet with plastic wrap. Leave the skillet on the counter until the dough balls double in size, approximately 4 hours.
- Prepare the grill for indirect cooking over medium heat (350º-450ºF).
- In a small bowl, whisk the egg and water. With a silicone brush, brush the dough balls with the egg wash.
- Place the skillet over indirect heat and cook until the tops of the rolls are golden brown, approximately 20 to 30 minutes.
- Remove from the grill. Brush with melted butter and top with chives, thyme, and salt.
Special Equipment
- cast-iron griddle or skillet
- silicone basting brush
Take your grill anywhere
Fire up your grill
Tags
