Steps

• 1

  Combine bread flour, 1 envelope yeast, salt, 1 teaspoon sugar, caraway seeds and celery seeds in food processor or standing mixer with dough hook and blend.

• 2

  With machine running, gradually pour hot water, adding enough water to form smooth elastic dough. Process 1 minute to knead. (You could also knead it by hand for a few minutes.)

• 3

  Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.

• 4

  Flour a large baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball.

• 5

  Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

• 6

  When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 F (190 C) and preheat, lid closed, for 10 to 15 minutes.

• 7

  Grease another baking sheet and sprinkle with cornmeal. Bring water to boil in large saucepan. Add baking soda and sugar (water will foam up). Add 3 rolls (or however many will fit comfortably in the pot) and cook 30 seconds per side.

• 8

  Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt.

• 9

  Bake rolls until brown, about 20 to 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature. Enjoy!

  375 ˚F / 191 ˚C

  00:15