1 T yeast
1 C warm water
1/4 C sugar (heaping)
3 T milk
1 egg, beaten
2 tsp salt
4 1/2 C bread flour
2 tsp minced garlic (optional)
Dissolve yeast in water. (Let stand about 10 minutes in your mixer.) Stir in sugar, milk, egg, salt and enough flour to make a soft dough. I normally add all except a cup of what is called for and then see if it needs more after mixing for a little bit. Knead for about 6-8 minutes (in mixer with dough hook or on floured surface if you have big muscles). Place dough in a well-oiled bowl, cover with a damp cloth, and let rise until doubled...about an hour.
Punch dough down and knead in garlic if you want it (I didn't do this). Pinch off small handfuls of dough about the size of a wiffle ball. Roll into balls, place on a tray, cover again and let rise again (about 30 min.).
During 2nd rising, preheat grill to high AFTER spraying it with pam (Ethan says it doesn't create much of a fireball...just a little one, if you spray it when it's hot). Then when your dough balls have risen, at the grill side, roll one ball of dough into a thin circle. Pretend it's pizza and hand toss it if you want. Place dough on grill, and cook for 2 to 3 min, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter and cook anther 2 to 4 minutes.
Gobble up. Good also with honey or chocolate jam (Nutella) although this may be desecrating the original intention of the bread. Is best right off the grill. The next day they turn into hard tack. (But, my kids will eat cardboard as long as it has Nutella or honey to go along with it!)