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This classic roll is a great addition to your family dinner. Note that the recipe calls for 50/50 bread flour and regular flour. This creates the special consistency of these rolls. Although it is a bit of a lengthy process, it is important to allow time to knead the dough and let it rest properly to achieve a light, fluffy roll. The freshly baked rolls can be torn apart and all they need is a little butter.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.
