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Pocketbook Rolls Recipe

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These Pocketbook Rolls are soft, buttery, and slightly sweet rolls made with a yeast dough that is rolled, cut, and folded before baking to create delightful, golden-brown treats. Perfect for serving alongside soups, stews, or as a snack.

Ingredients

Yeast Mixture

  • 1 package active dry yeast
  • ½ cup warm water

Dough

  • ¼ cup vegetable shortening
  • ¼ cup butter, at room temperature
  • ¼ cup sugar
  • ½ cup boiling water
  • 1 large egg, beaten
  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt

Topping

  • ½ cup butter, melted

Instructions

  1. Activate Yeast: Combine the active dry yeast and warm water in a small bowl. Stir gently and set aside to allow the yeast to become frothy and activated.
  2. Cream Shortening and Butter: In a large mixing bowl, use an electric mixer with a paddle attachment to cream together the vegetable shortening, ¼ cup room temperature butter, and sugar until smooth and combined. Gradually beat in the boiling water to the mixture, which helps dissolve the sugar and fats together seamlessly.
  3. Mix in Yeast and Egg: Add the prepared yeast mixture to the creamed ingredients and beat until well blended. Then mix in the beaten egg thoroughly to ensure a consistent dough base.
  4. Add Flour and Salt: Gradually add the all-purpose flour and salt into the wet mixture, mixing well to form a soft dough. Once combined, cover the bowl with plastic wrap and refrigerate the dough until ready to use. The dough can be kept refrigerated for up to one week, allowing flexibility in preparation time.
  5. Prepare and Cut Dough: About three hours before baking, remove the dough from the refrigerator and roll it out on a floured surface to about ½-inch thickness. Using a small round biscuit or cookie cutter (2 to 2 ½ inches in diameter), cut the dough into circles. Fold each circle in half to create the pocket shape.
  6. Proof the Rolls: Place the folded rolls on large greased baking sheets. Brush each roll with melted butter to keep them moist and to add flavor. Cover the baking sheets with a tea towel and let the rolls rise in a warm place for approximately 2 ½ hours until they have noticeably puffed up.
  7. Bake: Preheat the oven to 400°F (204°C). Bake the rolls for 5 to 7 minutes until they turn golden brown and have a slightly crisp exterior but remain soft inside. Remove from the oven and serve warm for the best taste.

Notes

  • The dough can be refrigerated for up to one week, which is great for meal prepping.
  • Ensure the yeast is fresh and the warm water is not too hot to activate the yeast properly.
  • Brushing with melted butter before rising helps in achieving a soft crust and rich flavor.
  • Do not overbake to keep the rolls soft and tender.
  • These rolls pair wonderfully with soups, salads, or can be enjoyed on their own as a snack.

Find it online: https://recipefeastful.com/pocketbook-rolls-recipe/