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Icebox Rolls
Hoppin' John's Lowcountry Cooking:
Recipes and Ruminations from Charleston
and the Carolina Coastal Plain
by John Martin Taylor, March 1997,
Crown Publishing Group
 
"These simple breads are also known as "stir
and serve" rolls
because
they require no kneading. The dough will keep for
several days under
refrigeration;
just use what you need and
return it to the icebox for
later
use."
1 package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 to
120 degrees F.)
6 to 7 cups all-purpose flour
1 tablespoon salt
1/4 pound (1 stick) unsalted butter,
melted and cooled
2 cups buttermilk at
room temperature
Dissolve the yeast and sugar in the warm water. Leave in a warm
place
for about 10 minutes to proof; it should be slightly bubbly.
Sift 6 cups of the flour with the salt into a large warmed mixing
bowl.
Make a well in the center. Mix the butter and the buttermilk with the
yeast mixture,
then pour the liquid ingredients into the dry. Stir the
mixture well with a wooden spoon
until the dough is smooth and
pulls away from the side of the bowl. Add more of the sifted
flour
if necessary.
Push all of the dough together into a ball and place it in an oiled
bowl,
turning it to grease all sides. Cover the bowl tightly with plastic wrap
and set
aside to rise in a warm place for 1 hour. Punch down the dough
and mix until smooth again.
At this point you can cover the dough and
refrigerate for up to 4 days or you can continue
with the recipe.
When ready to bake, cut off as much dough as you need, returning
the
rest, covered, to the refrigerator. For dinner rolls, shape 2-inch pieces
of dough
with floured hands into 2-inch balls, then roll the balls between floured palms into
4-inch rolls. Place 1 or 2 inches apart on a greased
baking sheet, cover with a damp tea
towel, and allow to rise for about
30 minutes, or until nearly doubled in size.
Preheat the oven to 400 degrees F. while the rolls are rising, then
bake
them until golden brown, about 15 minutes. Serve immediately.
Makes 3 dozen rolls.
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