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After switching to the dough hook attachment, Ree gradually adds bread flour to the mixture, stopping when the dough is still moist but pulling away from the sides of the bowl. She then lets the mixer knead the dough for about 5 minutes until it's smooth and elastic.
"The dough is kind of starting to come away from the sides of the bowl, so I'm just going to add that last one. I think that's going to do the trick," Ree says.
Once the dough is ready, Ree lets it rise for 45 minutes to an hour. She then divides the dough into 48 golf ball-sized balls, placing two in each well of a muffin tin. Before baking, Ree brushes the tops with melted butter and sprinkles them with chopped sage and sea salt.