Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

You know how the best bite of a roast chicken dinner is that bit of bread you swipe through the drippings? Well, we turned that perfect bite into an epic, ultra-fluffy dinner roll!We served these chicken fat rolls alongside <a href="https://www.chefsteps.com/recipes/poulet-farci">Poulet Farci</a> for our <a href="https://www.chefsteps.com/guides-tools/winter-studio-dinner-experience">Winter Studio Dinner Experience</a>. The challenge was to incorporate the savory flavors of roast chicken into an ultra-fluffy dinner roll with staying power that could be baked days in advance and flashed for service without compromising flavor or fluffiness.Using a pre-gelatinized starch paste helped forestall staling, and a healthy dose of chicken fat and butter created a supple, enriched dough. The resulting rolls are burnished, crispy on the bottom, soft and fluffy on the inside, and super savory—after sinking your teeth into one of these bad boys, you’ll never want another dinner roll again.

Chicken Fat Dinner Rolls