Ella beesley’s refrigerator rolls recipe | members only

Place 6½ cups of the flour and the salt in another large bowl and whisk until combined. With a wooden spoon or whisk, fold the flour into the milk and yeast mixture until smooth and free of

lumps and the dough is a thick batter. Cover the bowl with a light kitchen towel and let rise in a warm place until doubled, about 1 hour. Stir the baking powder and baking soda into the

remaining ¾ cup flour in a small bowl. Turn the dough and this flour mixture into the large bowl of a stand mixer and beat with a paddle or dough hook on medium speed until the dough is

webby and begins to pull away from the sides of the bowl, 4 to 5 minutes. You want it to be thick but sticky. Return the dough to a large clean bowl. Cover with plastic wrap and refrigerate

overnight. "Baking in the American South" by Anne Byrn includes 200 recipes and more than 150 photos from 14 states. Rinne Allen/Harper Celebrate BAKE WITH ANNE Byrn shared three

recipes from 'Baking in the American South' with AARP members: NASHVILLE CHESS TARTLETS This smaller version is great for summer barbecues, packed in box lunches, and on the table

at holiday parties.  MY GRANDMOTHER’S VIRGINIA SPOONBREAD One bite, and you will see why cooks have revered it and why historians have waxed poetic about it. ELLA BEESLEY’S REFRIGERATOR

ROLLS These are the Southern version of Parker House rolls — light as a feather and yet wickedly rich. The next day, remove the dough from the fridge and uncover. The dough will still be

sticky. Push it down in the bowl with a rubber spatula. Scatter half of the 1/2 cup flour on a surface, turning the dough out and sprinkling with a little more flour as needed. Cut the dough

in half with a bench scraper or knife. Working with half the dough at a time, press out to a 16-inch round, about ⅓ inch thick. Melt the butter in a small saucepan over low heat. Line a

12-by-17-inch rimmed baking sheet with parchment paper or brush four 9-inch round cake pans with butter. With a 1½ to 2-inch floured biscuit cutter, cut into rounds and flip-flop them in

the melted butter and fold in half like a pocketbook. Place them tightly side by side on the prepared pan in rows, placing them 8 across and 10 down if using the baking sheet or about 18 to

a pan if using the cake pans. If you can’t fit them all on the baking sheet, put any leftovers in a cake pan. You will get 6 to 7 dozen, depending on the size of the cutter. After cutting

the rounds, pick up the scraps and shape them into rounds, dip in butter, and continue (there is no need to reroll). Drape the pan or pans with a kitchen towel and let the rolls rise again

in a warm spot until nearly doubled, 1 to 1.5 hours. Heat the oven to 350°F, with a rack in the middle. Bake the rolls until lightly golden brown, 18 to 22 minutes. (They brown more in a

more shallow pan.) Serve warm or let cool, then wrap in foil and freeze for up 3 months. To reheat, open the foil slightly to vent the package and place in a 325°F oven for 20 minutes, or

until warmed through. Serve. _From _Baking in the American South: 200 Recipes and Their Untold Stories_ by Anne Byrn. Copyright © 2024 by Anne Byrn. Photographs © 2024 by Rinne Allen. Used

by permission of Harper Celebrate._