Go to the Recipe: How to Take Your Dinner Rolls from Basic to Beyond Epic
How long to steam and what percent of steam for a oven with a steam function?
Hello Chad, Steam for the first 5 minutes with 20-30% steam.
Thanks!!!!!!!
Whoa. This looks awesome, can't wait to try it!
Pairs perfect with Apartment Ribs!
Thanks guys, ❤️ you inspired me to adapt your recipe to my sourdough version. For more photos of the process you can check my Instagram
Oh my. That’s beautiful
This is the first time I’ve made rolls successfully, grandma would finally be able to say you made it kid to the HNL of baking. These rolls are huge, light, fluffy, and savory, make the perfect turkey sliders with sous vide turkey.
Hi John 🙋♀️. Thanks a lot ❤️. Really joyful process and super easy. ChefSteps are awesome as always 👏
I made a half batch and am very happy with these rolls. Actually easier than I thought it would be. I love the fact about using that flavored leftover fat. I love the pull apart swirly monkeybread technique. Excellent recipe Chefsteps!
Has anyone made these ahead of time and reheated them the next day? Or is there a stop you could refrigerate them and bake the next day?
After step 7, wrap, chill, then the next day, proof and bake. You may find that they proof all the way in the cooler or you may reduce proof time. You can also do a refresh the next day and serve. The refresh will simulate freshly baked rolls up to a point.
Holy shit! These were good! I was concerned about using so much salt, and held back a little bit, but there were still absolutely amazing! (Will use full salt next time) I did it in two batches and the first one was gone before I could get the rest of the food ON the table for Thanksgiving Dinner. Served with the cultured butter made with flora danica.
NOTE: I would recommend tenting in foil after about 5 minutes in the oven until it reaches about 150-160, then removing the foil so it does not burn on top before cooked through.
Made these for Easter brunch, they were a hit! Definitely adding them to my standard fare. They are not just for Thanksgiving any more.
How would these be with melted or browned butter or duck fat?
