Recipes from Chef Hakim

Ingredients:

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 2 medium Honeycrisp or Gala apples, julienne
• 1 medium carrot, julienne or shredded
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1/4 cup fennel seeds
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2–3 tbsp cold water, as needed

Preparation: The Vegetables

1. Remove any damaged outer leaves from the cabbage.
2. Thinly slice the green and red cabbage using a chef’s knife, mandolin or food processor.
3. Julienne the apples and carrots. Thinly slice the red onion.
4. Combine the cabbage, apples, carrot, red onion, parsley, chives and fennel seeds in a large mixing bowl.

Preparation: The Dressing

1. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, lemon juice, celery seed, salt and black pepper.
2. If the dressing is too thick, whisk in cold water 1 tablespoon at a time until it reaches a smooth, lightly coating consistency

Preparation: Combine the Slaw

1. Pour approximately three-quarters of the dressing over the cabbage mixture.
2. Toss thoroughly.
3. Add additional dressing as needed.
4. The slaw should be lightly coated rather than heavily dressed.
5. Taste and adjust seasoning.
6. For the best texture, refrigerate the slaw for approximately 20–30 minutes before service.
7. Do not prepare the slaw too far in advance, as the cabbage will gradually lose its crisp texture and the apples may discolor.

Ingredients:

400g cooked sweet potato, peeled and mashed until smooth

Yeast Dough:

90g active dry yeast

150g granulated sugar

700g warm water, approximately 105–110°F

135g unsalted butter, melted and slightly cooled

28g kosher salt

6g ground cinnamon

450g whole eggs, approximately 9 large eggs

1,300g all-purpose flour, plus up to 150g additional flour as needed

Additional flour for bench work, as needed

Egg Wash:

2 large eggs

30g water, (1oz.)

Pinch of salt

Finish:

60g melted butter, for brushing baked rolls

Yield: 50 rolls, Portion Size: 2oz. per/roll

Oven Temperature: 375°F

Approximate Bake Time: 16–20 minutes

Instructions

Cook the sweet potatoes until completely tender.

Peel and mash or purée the sweet potatoes until smooth.

Weigh 400g of sweet potato purée.

Melt the butter and allow it to cool slightly.

Warm the water to approximately 105–110°F.

Crack and weigh the eggs.

Weigh all dry ingredients before beginning production.

Line sheet pans with parchment paper or lightly grease the pans.

Prepare the egg wash.

Set the mixer up with the dough hook

Step 1: Activate Yeast

Place the warm water in the mixing bowl.

Add approximately half of the sugar and the active dry yeast.

Mix gently.

Allow the mixture to stand for approximately 5–10 minutes.

The yeast should become foamy and active.

If the yeast does not show activity, do not proceed with the recipe. Check the water temperature and yeast freshness.

Step 2: Add the Liquid Ingredients

Add the mashed sweet potato to the yeast mixture.

Add the melted butter.

Add the eggs.

Mix on low speed until the ingredients are thoroughly combined.

The mixture does not need to be completely smooth at this point.

Step 3: Add the Dry Ingredients

Add the remaining sugar, salt and cinnamon.

Add approximately 1,200g of flour.

Mix on low speed until the flour is incorporated.

Scrape down the sides of the bowl as necessary.

Continue adding the remaining flour gradually.

Do not automatically add all the flour.

The final amount will depend on the moisture content of the sweet potatoes, the size of the eggs, humidity and the absorption characteristics of the flour.

Step 4: Develop the Dough

Increase the mixer to low-medium speed.

Knead the dough for approximately 6–8 minutes. The finished dough should be:

• Smooth, Elastic, Soft
• Slightly tacky
• Able to pull away from the sides of the mixing bowl
• Able to stretch without immediately tearing

Avoid adding excessive flour.

A slightly soft dough will produce a more tender finished roll.

Step 5: Check the Dough

Perform a windowpane test.

Take a small piece of dough and gently stretch it between your fingers.

The dough should stretch thin enough to allow some light to pass through without immediately tearing.

If the dough tears easily, continue kneading for another 1–2 minutes and test again.

Step 6: First Fermentation

Lightly grease a large bowl or food-safe container.

Place the dough into the container.

Turn the dough once so the entire surface is lightly coated. Cover with plastic wrap.

Allow the dough to ferment at approximately 75–80°F. First fermentation time will generally be 60–90 minutes.

The dough should increase significantly in volume and become light and puffy. Do not rely solely on the clock.

Use the appearance and volume of the dough to determine when fermentation is complete.

Step 7: Deflate & Portion

Turn the dough onto a lightly floured work surface.

Gently press the dough down to remove excessive gas.

Divide the dough into approximately 50 equal pieces. 2oz. (56.7g) each.

Use a digital scale for accurate portioning.

Step 8: Shape the Rolls

Take a (2oz.) 56.7g portion of dough.

Pull the edges of the dough toward the bottom to create surface tension.

Turn the dough seam-side down.

Cup the dough with your hand and roll it against the work surface using a circular motion.

The finished dough ball should have a smooth, tight surface. Repeat with all 50 pieces.

Keep the shaped dough covered while working to prevent the surface from drying.

Step 9: Pan the Rolls

Arrange the shaped rolls on parchment-lined or lightly greased sheet pans.

For individual dinner rolls, leave approximately 1½–2 inches between rolls.

For softer, pull-apart rolls, arrange the rolls closer together so they will touch during the final proof.

Step 10: Final Proof

Cover the shaped rolls loosely with plastic wrap. Place in a warm, draft-free location.

Proof at approximately 75–80°F. Allow approximately 30–60 minutes for the final proof.

The rolls should become noticeably larger, soft and puffy. To test the dough, gently press one roll with a fingertip.

If the indentation slowly springs back, the rolls are properly proofed. If the dough immediately springs back, allow additional proofing time.

If the indentation remains and the dough begins to collapse, the rolls may be over proofed.

Step 11: Prep & Apply the Egg Wash

Whisk together:

• 2 large eggs
• 30 g water
• Pinch of salt
• Whisk until completely smooth. Strain if necessary for a very smooth finish.

Gently brush the tops of the proofed rolls with egg wash. Apply a thin, even coating.

Avoid allowing excess egg wash to pool around the bottom of the rolls.

For a softer, matte finish, the egg wash may be omitted and the rolls brushed with melted butter immediately after baking.

Step 12: Bake

Preheat the oven to 375°F. Place the rolls in the preheated oven.

Bake approximately 16–20 minutes. Rotate the pans halfway through baking if necessary for even browning.

The rolls should have:

• A golden-brown exterior
• A light, tender interior
• Even volume
• No raw dough in the center

For production consistency, the center of the rolls should reach approximately 190°F.

Step 13: Finish

Remove the rolls from the oven.

Immediately brush the tops with melted butter.

Allow the rolls to cool for approximately 10 minutes before serving.

Transfer to cooling racks if they are not served immediately.

• 2 Tbsp. raw sesame oil or vegetable oil
• 1 medium shallot, sliced
• 4 garlic cloves, finely chopped
• 1 - 1” piece ginger, grated on microplane
• 1/4 cup white miso
• 1 (2-lb.) butternut squash, peeled, cut lengthwise, seeds discarded, & roasted
• 1 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 2 3/4 tsp. Morton kosher salt
• 1 Tbsp. pure maple syrup (optional)
• 1 quart of water
• 1 can coconut milk, shake before adding
• Soup and Assembly
• Juice of 1 lime
• Kosher salt
• Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)

Makes 4-6 servings