Filed under: baking | Tags: Anne Elizabeth Moore, cambodia fundraiser, camp appalachia, Chicago, dinner rolls, InCUBATE, recipe, residency, southern cooking, wanda bartley
Must be something in the stars – on the same day as the delicious whole wheat bread, I also managed to rock a super tasty batch of dinner rolls. I spent 11 summers of my life (5 as a camper, then 6 as a counselor) at Camp Appalachia, a summer camp for girls up in the Appalachian Mountains of Virginia. It was sort of a family tradition – my mom and aunt went there as kids/young women, and when my mom got a job as head counselor in the 80s, my sister and I got to go for free. Mom’s Camp Appy career spanned 26 summers. My dad thought it was some sort of cult.
Anyway…..Wanda Bartley, our cook, was a delightful local woman who drove 60+ girls and young women into a starch frenzy every Thursday and Sunday with her fresh dinner rolls. Wanda would patiently put one industrial-sized tray of rolls after another into the oven until supplies ran out. Sophisticated distribution systems were devised within (“who’s had 4 rolls already?”) and between (“you guys have any rolls left?”) tables. At the end of the meal we’d be practically dozing off at the table; fortunately rest hour took place shortly afterwards. I ate one right after they came out of the oven. It took me right back to those camp days (triggering an inexplicable longing for canned green beans), and promptly made me want to take a nap.
Mix together 2 pkgs fast acting yeast & 2 1/2 cups water
Add 3/4 cup sugar and 2 1/2 tsp salt (although I have read that this kills the yeast, I was faithful to Wanda’s tried and true method)
Add 3/4 cup melted butter or margarine, and 2 eggs
Add 8 – 8 1/2 cups flour to make a sticky dough. I was not sure if Wanda meant sticky in the same way that the “real” bakers define it, but 8 cups was a little too many for my dough & I ended up adding more water to it. For this to be real southern cooking, the flour absolutely has to be white flour.
Put in airtight container and refrigerate for at least 2 hours. Shape into balls 1/2 the size of roll and let rise 1 – 1 1/2 hours before baking. Bake at 400 degrees for 25 minutes or until golden brown. Makes about 45 rolls. Dough will keep in refrigerator for 3 weeks.
Yes, I made this whole recipe although I ended up with about 35 huge rolls as opposed to 45 more moderately sized ones. The occasion? My friend Anne Elizabeth Moore is going to Cambodia to do this awesome independent publishing project with young women, and a group is having an “Old World Bake Sale” fundraiser on her behalf (good old Southern cooking is not technically old world, but more old school, and I’m all about following the spirit of the law). Anne leaves town in about 10 days and still needs to raise a couple thou to cover her expenses. Her project is completely community funded, so if you haven’t already donated, you should seriously consider doing so!
A bit more practice before going “live” with the bake sale thing would have been better. Wanda’s rolls always came out perfectly shaped and smooth, and I really meant to underbake them so that the buyer could put them in the oven for the final stretch. Oh, I really hope they sell…the thought of them sitting on the bake sale table at the end of the night triggers all kinds of insecurities and anxiety (and also seems a little sad, cuz they taste so good).
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