Recipes Bread + Dough Savory Bread Garlic Bread Garlic Bread Rolls Be the first to rate & review! These epically good garlic bread rolls from star chef Daniel Humm are soft, garlicky and super-buttery. The best part is the irresistibly cheesy crumble that’s baked on top. Slideshow: More Dinner Roll Recipes By Daniel Humm Daniel Humm F&W Star Chef » See All F&W Chef SuperstarsRestaurants: Eleven Madison Park, NoMad (New York City) Experience: Gasthaus zum Gupf (Rehetobel, Switzerland), Campton Place (San Francisco) Education: Began culinary training in Switzerland at age 14. Who taught you to cook? Two people: My mom and my mentor, Gérard Rabaey. From my mom I learned about cooking seasonally and locally; from Gérard I learned about the importance of organization and precision, and about the beauty that lies in repetition. What is the best dish for a neophyte cook to try? A perfect grilled ham and cheese sandwich. The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience—in the end you’ll have a sandwich that is at once comforting and delicious. Is there a culinary skill or type of dish you wish you were better at? I would like to know more about how to cook Japanese food. I love it, but don’t know much about it. What is the best-bang-for-the buck ingredient? Carrots! I like to treat them like meat, roasting them in duck fat or grinding them into tartare. Name three restaurants you are dying to go to in the next year. Fäviken: They’re doing some amazing things with very local food in a very remote location. El Celler de Can Roca: It’s a family-run restaurant that has been around for a long time, but one that never tires of trying to do something new. Husk: Sean Brock is bringing a lot of attention to the South, to Southern ingredients and recipes. What is the most cherished souvenir you’ve brought back from a trip? When I was in Brazil last year, I had the opportunity to meet Pelé—he gave me a signed soccer shirt that is one of my most prized possessions. What recipe are you most famous for? Our whole roast duck with honey and lavender, and our whole roast chicken with foie gras and brioche. What’s one technique everyone should know? How to boil water. And how to make spaghetti. If you were going to take Thomas Keller out to eat, where would it be? I would go with Thomas Keller to L’Ambroisie. He has been such a great source of inspiration and a wonderful friend. I would love to share the experience of dining at such an extraordinary Parisian restaurant with him, talking about our lives and the future of food and restaurants. If you were facing an emergency and could take only one backpack of supplies, what would you bring? Oysters, a shucking knife and lemons. I could subsist on the oysters with a squeeze of lemon juice and wouldn’t need any fire or electricity to cook them. What ingredient will people be talking about in five years? Heirloom grains. As people move further away from a meat-based diet, I think the focus will shift to using grains as the central focus of our food supply. What’s the best house cocktail? Manhattans are the best house cocktails. There are so many variations on it so there’s something for everyone. And they’re easy to make! Name two or three dishes that define who you are. Whole roast duck, and milk and honey. I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed. One day, feeling nostalgic for home, I reimagined this simple bedtime treat as a dessert at EMP. I was amazed by how many people found that simple dessert to be so comforting and so reminiscent of their own childhoods. We now do a version of it at the NoMad and both of our cookbooks have different recipes for it. It’s a flavor combination that has always been a part of me and will continue to be forever. The roast duck with lavender and honey has also been a part of me for a very long time. Provence is one of my favorite places in the world—it’s the place where I grew up going on vacation with my family, where I proposed to my wife, where I take my kids when we have the opportunity to go away. In trying to capture the essence of Provence in a dish, I came up with this. It is so simple and so delicious—the crispy, sweet and savory skin; the juicy meat, the fragrance of lavender—it’s something I could eat every day.2005 Best New Chef Bio Why Because, as he says, "I take flavor combinations that have been around for centuries and do something a little different." This can mean transforming spring basics like peas, mint and morels into a terrific vibrantly hued soup. Born Zurich, Switzerland; 1976. Experience Le Pont de Brent in Brent, Switzerland; Gasthaus zum Gupf in Rehetobel, Switzerland. Least favorite childhood chore Washing greens. "I hated it. My mom would make me wash a salad six times until it was clean, even more if it had rained and the greens were dirty." Most memorable experience Cooking with Gérard Rabaey, the chef at Le Pont de Brent. "Everything was so organized. When vegetables came in, you separated them into five different sizes." Culinary infatuation Slow cooking. "We're doing low-temperature cooking, like slow-roasting fish at 160° to keep the flavor pure. We don't sear as much as we used to; the searing flavor has gotten too strong for me." Newest collaborator Food scientist and regular customer Harold McGee. "I have a dish called Fantasy of Eggs. I wanted the yolks to cook but look raw. Harold tried it using a 130° water bath and it worked. Now, when I have a question, I call him." Won Best New Chef at: Campton Place; San Francisco Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Active Time: 2 hrs 15 mins Total Time: 3 hrs 15 mins Yield: 24 Ingredients 1 cup whole milk (at room temperature) 1 egg (large beaten) 1 envelope active dry yeast 4 cups all-purpose flour (plus 3 tablespoons, plus more for dusting) 1 tablespoon kosher salt (plus teaspoon) 1 tablespoon sugar (plus 2 teaspoons) 9 tablespoons unsalted butter (cubed and softened) 5 ½ sticks unsalted butter ⅔ cup garlic (from 2 large heads finely chopped) 1 ½ cups Parmigiano-Reggiano (finely grated) 2 tablespoons kosher salt 2 teaspoons pepper ½ cup all-purpose flour (plus 2 tablespoons) ½ cup Parmigiano-Reggiano (plus 2 tablespoons finely grated) 1 teaspoon kosher salt 5 tablespoons unsalted butter (melted) Directions Prepare the rolls In the clean bowl of a stand mixer, combine the milk, egg and yeast and let stand until foamy, about 5 minutes. Attach the dough hook and beat at low speed until combined. Add the flour, salt and sugar and beat at medium speed until combined, about 2 minutes. With the mixer on medium speed, gradually add the butter and mix until the dough is smooth. Transfer to a parchment paper–lined baking sheet, cover with plastic wrap and flatten with your palms. Refrigerate the dough overnight. Meanwhile, make the garlic butter In a medium saucepan, melt 1 1/2 sticks of butter over moderately low heat. Add the garlic and cook, stirring frequently, until soft and lightly browned, about 12 minutes. Transfer to a food processor and let cool slightly, then puree until smooth. Let cool. In a stand mixer fitted with the paddle, beat the remaining 4 sticks of butter with the cheese, salt and pepper until smooth. With the mixer on low, gradually add the cooled garlic butter and beat until smooth. Scrape the mixture into a pastry bag fitted with a 1/4-inch round tip. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 9-by-12-inch rectangle. Using a large knife, cut the dough into three 4-by-9-inch strips. Arrange 1 strip of dough so that the long side is facing you. Pipe a strip of the garlic butter lengthwise onto the top half, then fold the top edge over the butter to the center, pressing to seal. Pipe another strip of the garlic butter along the seam. Fold the bottom edge of the dough over the butter, pinching to seal. Cut the stuffed dough into 8 pieces and arrange seam side down and 1/2 inch apart on the prepared baking sheet. Repeat with the remaining 2 strips of dough and the garlic butter to form a total of 24 garlic bread rolls. Cover loosely with a large sheet of greased plastic wrap and let rise in a warm place until doubled in bulk, about 2 hours. Reserve the remaining garlic butter. Meanwhile, make the topping In a stand mixer fitted with the paddle, beat the flour with the cheese and salt until mixed. With the machine on low, gradually beat in the butter until evenly moistened and crumbly. Preheat the oven to 375°. In a small saucepan, melt the reserved garlic butter over low heat. Brush the rolls with the melted garlic butter and sprinkle with the topping. Bake for about 40 minutes, until golden and puffed. Serve warm. Rate it Print