The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen by Nicole A. Taylor
Author:Nicole A. Taylor [Taylor, Nicole A.]
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-10-19T21:00:00+00:00
During the Great Migration (1900–1970), around 6 million African Americans left the South and journeyed, mostly, north. My great-aunt Bessie Goolsby was one of those people. Before she moved “up nawth,” she solidified her name as the best roll maker in Athens-Clarke County. Affectionately called Bess Goo, she worked as a cook at Lyons Junior High School.
Feeds 12
4½ teaspoons active dry yeast, or 2 packets
½ cup warm water
¾ cup plus 2 teaspoons granulated sugar
4½ cups all-purpose flour
1½ teaspoons coarse salt
2 large eggs, lightly beaten
½ cup buttermilk
4 tablespoons unsalted butter (melted), plus ½ teaspoon butter (unmelted) to coat pan
Combine yeast, warm water, and 2 teaspoons sugar in large bowl to activate the yeast. Let sit for 10 minutes.
In a large bowl, combine the flour, ¾ cup sugar, and salt. Add the yeast mixture and mix together. Add the eggs and stir until combined. Add buttermilk and stir together again. You will have a shaggy-looking dough. Add the melted butter and knead together until you have a smooth dough.
Let rise for 1 hour. Punch down and knead lightly.
Roll out dough to about ½ inch thick. Cut dough into long strips, and cut each strip into about 3-inch pieces. Take a strip of dough and roll, creating a rustic ball. Form the rolls so that the tops are smooth and bottoms are flat. They will look like imperfect golf balls. Place in buttered cake pan so they are barely touching, 12 in a pan. Let rise for 1 hour, until doubled in size.
Halfway through the second rise, preheat the oven to 375°F. Bake rolls for 20 minutes, or until golden brown.
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