Here you have three different recipes prepared in the Grill (Sources included). They are not exactly for the Holland Grill, but you might experiment with them until you get the exact formula.

HOMEMADE HAMBURGUER BUNS
From The Barbecue Store

Mix the following ingredients and knead by hand or using the dough hook of a mixer (or put it in a bread machine on the "dough" cycle) Knead until the dough has the consistency of your ear lobe.

23 oz. bread flour
1 1/4 C. unchlorinated water
2 Tbls. olive oil
1 Tbls. sugar
3 tsp. fresh dry yeast
2 tsp. salt

Cover and let rise until double. Punch down, knead a few licks and recover until double. Roll out to a thickness of about 1/2" and cut into 4" circles. Put the circles close together on a greased baking sheet and cover with a clean, light cotton cloth. Spray the cloth with water mist and place in a warm, still place. Keep the cloth moist until the buns double in size. Preheat the oven to 400 degrees. Remove the cloth and pop the buns into the oven, then IMMEDIATELY spray a stream of water against the bottom and walls of the oven and quickly close the door. This generates steam. Do this about every three minutes for the first 15 minutes. Remove when browned to your desire.

Cardamom Nan
Preparation: Grill/Direct
From: BBQ.about.com

3 1/2 cups flour
1 1/4 cups lukewarm water (about 110o)
1 envelope active dry yeast
1 tablespoon salt
1 tablespoon honey
1 tablespoon ground cardamom
1 tablespoon olive oil

Dissolve yeast in water and stir in honey. Let sit until it becomes foamy (about 10 minutes). Add olive oil, flour, salt and cardamom and stir until the dough forms into a manageable ball. Place dough on a lightly floured surface and knead until smooth and elastic (about 6 minutes). Divide the dough into 8 equal pieces and shape into balls. Set the balls on an oiled baking sheet and brush with additional olive oil. Cover loosely with plastic and let rise in a warm place until doubled in size (1 to 2 hours). On a lightly floured surface, roll out each ball into an 8-inch disk. Arrange them on oiled baking sheets and let rest for 20 minutes. Light the grill. Brush each nan lightly with olive oil and grill for about 1 minute, until golden on the bottom and light bubbles form on the top. Turn and cook until golden all over (about 1 minute).

Skillet Cornbread
Preparation: Grill/Direct
From: BBQ. About.com

2 cups corn meal
3/4 cup water
1 medium onion, diced
1 Tablespoon corn oil
1/2 teaspoon salt (kosher salt works best)

Mix together corn meal, onion, salt, and enough water to make a thick pourable batter. Preheat grill. Heat an iron skillet on the grill (lid up), add the corn oil and coat the bottom and sides of the pan. Pour the batter into the hot skillet. Lower the flame to low and cook with the lid down. When the edges are golden brown check with a toothpick to see if it's done through the middle. If not place either on the top rack or on an unlite part of the grill until it is done. Watch carefully to make sure it doesn't burn.