Some things are meant to go together. It’s easy like that.
It’s like a game when someone says one word, and then you say the first word that comes to mind upon hearing that word – you know, the natural or most logical answer. Like if I said “dog” you’d perhaps say “bark” or “cat”. Or if I said “cotton”, you might say “candy” or “ball”. You get the jist, no?
Popcorn. You can’t go to a movie without seeing a ton of folk noshing on butter-laden bags of it, right? It just makes sense. For us though, movies = hot tamales snuck in from Walgreens. Popcorn is a splurge…
Jelly or bananas. I used to think only jelly went with peanut butter, but I eventually saw the light, and I’d take a PB&B sandwich any day. And PB&J is a lovely standby, so long as there’s no seeds in my J. Credit would also be given to the word cookie, because peanut butter cookies are dynamite.
Any red meat. This is a total no-brainer. Please don’t drink Chardonnay with your steak. Thank you. I’ll also accept any red varietal for credit here, if you must know.
Cookies. I mean, duh. Except if you’re lactose-intolerant, then I’d suggest almond milk instead. Extra-tasty, indeed.
Cilantro. And sesame seeds, and bread. Oh, and yeast. Holy moly. If there was ever something you should make in double quantity, it’s this bread. You’d be sorely regretful otherwise – I ain’t playin’.
But for serious – these ingredients are like a mixture of everything lovely. A crunch here, a chew there, you’d have a hard time eating just one roll, which is why you’d be smart to double every last one of these ingredients. Why, you could even freeze the rolls before baking, and bake off one by one alongside dinner, if you prefer. Extra credit goes to those who do so, in my book.
From Bon Appetit, July 2011; makes 12 rolls
time commitment: ~2 hours (half active, half letting dough rise and rolls bake)
2 t active dry yeast
2 t Kosher salt, divided
2 t sugar, divided
1 3/4 c plus 3 T all-purpose flour
4 T unsalted butter, chilled, cubed
1 large egg plus 1 yolk
1 1/4 c coarsely chopped scallions
1/2 c coarsely chopped fresh cilantro
1/2 c sesame seeds
1 T black sesame seeds
3 T olive oil plus more for bowl and brushing
Line a baking sheet with parchment paper. Pour 1/2 c warm water into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over; let stand until mixture bubbles, about 10 minutes. (if yeast doesn’t bubble, it might be dead, so start over with new yeast.)
Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides. (you can also do this without a stand mixer – just combine ingredients together with an electric mixer or spoon.)
Knead on medium speed until dough is soft and smooth, about 5 minutes (or do this by hand until soft and springy). Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour. (If you’re preparing this for baking the following day, you can put it in the fridge at this point; the dough will still rise very slowly, and you’ll want to remove the dough and let it get to room temperature before moving to the next step.)
Meanwhile, coursely chop scallions and cilantro. Transfer to a medium bowl; stir in all sesame seeds and 3 T oil and set aside.
Preheat oven to 350 F. Roll dough into a 18×9″ rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 12 dough swirls (~3/4″ each), trimming off the two ends. Transfer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes.