b'DINNER ROLLSMakes 12 rollsIngredients Directions 1 cup whole milk 1.Place milk in a microwave-safe bowl or glass measuring cup. Microwave2 teaspoons dry active yeast (from 1 standard packet) in 30-second intervals until it reaches 110 when checked with an instant- 2 tablespoons granulated sugar, divided read thermometer. In the bowl of a stand mixer fitted with the dough1 large egg, room temperature hook, use a whisk to combine warm milk, yeast and 1 tablespoon sugar.6 tablespoons unsalted butter, melted, divided Let sit for 5 minutes, until foamy. Add 4 tablespoons of melted butter, the egg, the remaining 1 tablespoon of sugar, and salt. Mix with dough hook1 teaspoons kosher salt on medium speed for 30 seconds, until combined.3 cups (390 g.) all-purpose or bread flour, divided 2.Add 1 cup flour and mix on medium speed for 30 seconds, until com- Neutral oil, for greasing bined. Scrape down the sides using a rubber spatula and add the remain- Flaky sea salt, for sprinklinging 2 cups of flour. Mix on medium speed until the dough comes together and pulls away from sides of bowl, about 1 minute. Scrape the dough off the hook and mix it for 3 more minutes, scraping off the hook halfway through, until the dough becomes smoother and more elastic.3.Lightly grease a large bowl with neutral oil. Scrape dough into the bowl and toss to coat in oil. Cover dough with plastic wrap or a clean dishtowel and let rise in a warm place in kitchen for 1 hour, until it has doubled in size. 4.Grease a 9 x 13 baking pan with neutral oil. Punch down the risen dough and divide it into 12 equal-sized pieces (about 70 g. each). Shape each piece into smooth round balls and place them in the prepared baking pan. Cover with plastic wrap or clean dish towel and let rise for 1 hour, until puffed.5.30 minutes before baking, adjust an oven rack to a lower position and preheat oven to 350. Bake, rotating halfway through, until tops are golden brown, 25 to 30 minutes. If rolls are browning too quickly, tent them loosely with aluminum foil. Remove from oven, brush with the remaining 2 tablespoons of melted butter, and sprinkle with flaky sea salt. Serve immediately.TOASTED SAGE COMPOUND BUTTERMakes 8 tablespoons. Can easily be doubled.Ingredients 1 stick (8 tablespoons) unsalted butter 1 tablespoon minced sage teaspoon kosher saltDirections Melt the butter in a small skillet set over medium heat. (Using a skillet with a light interior allows you to easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, about 2-3 minutes. Transfer the butter to a small bowl and refrigerate until its slightly firm and creamy looking but not totally hardened, about 30 to 60 minutes. (It should be the texture of a softened stick of butter.) Stir in the sage and salt. At this point you can simply scrape this into a pretty jar for storage. Or if you prefer the look of a log, spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill either for at least 3 hours before using and up to 5 days. food matters /27'