Thanksgiving turkey dinner
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William Brady
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Georgene's Fluffy Rolls



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La Belle Cuisine


Georgene's Fluffy Rolls

Saveur - One Year Subscription

Saveur Cooks Authentic American:
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage
by the Editors of Saveur Magazine,
1998, Chronicle Books


Makes about 2 1/2 dozen

"Georgene Hall of Memphis, Tennessee, perfected these rolls half
a century ago. Although cornmeal may seem more emblematic of
Southern baking, fine white wheat flour has been used for break-
fast breads and other rolls in the region since Colonial times --
probably on the model of an old English roll called the manchet."

1 1/4 cups milk
1/4 cup vegetable shortening
3/4 cup sugar
1 teaspoon salt
One 7-gram packet active dry yeast
2 eggs, lightly beaten
4 cups flour
3/4 cup melted butter

1. Combine milk, shortening, sugar, and salt in a saucepan and cook,
stirring constantly, over medium heat until sugar dissolves. Remove
from heat; set aside and allow to cool.
2. Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside
until yeast dissolves and little bubbles begin to appear on the
surface, about
10 minutes.
3. Pour cooled milk mixture into yeast. Stir in eggs and gradually add
flour, stirring with a wooden spoon until dough is too stiff to stir,
then use your hands to knead in the flour (dough will be sticky, so
grease your hands with a little butter). Brush a small amount of
butter on the inside of a large bowl and on one side of a sheet of
waxed paper. Place dough in bowl, cover with buttered waxed
paper, and lay a clean damp dish towel on top. Set aside to rise
until doubled, at least three hours.
4. Turn dough out onto a lightly floured surface. Knead until elastic,
then roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit
cutter, dip each round into melted butter, and fold in half. Line
up, round edges up, sides touching, in a baking pan. Cover with
buttered waxed paper and a towel, and set aside to rise, at least
2 1/2 hours.
5. Preheat oven to 350 degrees F. Bake until golden, about 15
minutes. Rolls are best served warm.

" 'I was raised in part by Georgene Hall, our family cook,' says Memphis
writer Mary Ann Eagle. 'I spent countless hours at her side, watching
her pluck, cut up and fry home-raised chickens, clean turnip greens
fresh from the garden, shuck corn for buttery corn puddings, knead
dough for fluffy rolls. She'd let me dip sliced tomatoes in cornmeal
before she slid them into a skillet of bubbling bacon fat. And as I sat
at the kitchen table, dunking my corn bread into thick buttermilk,
we'd talk of the world. I was formed by food like this and by the
people who cook it.' "

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