These herbed pull-apart dinner rolls, with their rustic crust and fluffy sweet interior, possess exactly the right density and flavor for sopping up pan drippings and gravies at Thanksgiving. The dough comes together like a velvet symphony when ingredients are allowed to reach room temperature and the mixing bowls warmed before combining. The secret to the light and fluffy interior is to add only as much flour as necessary and not a pinch more. Dough Ingredients: 1 tablespoon active dry yeast 1 cup (8 oz) milk, slightly warmed 1 large egg (locally sourced, of course) 2 tablespoons oil (vegetable or peanut) 4 tablespoons sugar (do not skimp) 1 teaspoons salt 3 cups bread flour (but very likely less) 2 tablespoons minced thyme (fresh, please) Topping ingredients: 2 tablespoons soft, room temperature butter 1 glug of olive oil 1 teaspoon course salt 1 tablespoon minced thyme Dough Instructions: In a warm dry bowl, combine 1 cup slightly warm milk with 1 tablespoon active dry yeast. Stir until dissolved. Set aside until foamy, about ten minutes. In a separate bowl combine egg, oil, sugar, salt, and thyme. Whisk. Stir in the yeast mixture. Add 1 cup of bread flour and combine …