1 tablespoon plus 1 1/2 teaspoons vegetable
oil, plus a little more for brushing
1/2 teaspoon salt
3 cups all-purpose
1 1/2 tablespoons unsalted butter, melted
2 tablespoons chopped chives
1 teaspoon kosher salt
Pour the water into a large bowl and sprinkle in the yeast. Let stand until
the yeast softens, about 5 minutes.
Add the sugar, egg, oil, and salt and stir to dissolve the yeast.
Gradually stir in enough of the flour to make a soft dough (you may have
to use your hands to work in the last additions). Work the dough in the bowl
to make a smooth mass.
Lightly brush the top of the dough with a little additional oil. Cover the
bowl tightly with plastic wrap. Let the dough stand in a warm place until it
has doubled in volume, about 1 hour.
Brush a small skillet pot or pan with some of the melted butter.
Cut the dough into 12 pieces and form each into a smooth ball. Place 6 balls
of dough in the skillet, brush each with butter, and sprinkle with the chives
and kosher salt. Cover the dough loosely with plastic wrap and let it stand
in a warm place until puffy and almost doubled in volume, about 35 minutes.
Bake in the oven at 400 degrees F for about 25 minutes or until the bread
is golden brown and baked through.
Let stand for 5 minutes and, if desired, brush the rolls with more melted