Bread Baking Babes: Pocketbook Rolls (November 2012)

Pocketbook Rolls

Astrid (Paulchen's Foodblog) chose the BBBabes' November 2012 task. If you can call making these rolls a task. Because not only are they easy to make but they're delicious as well. Astrid wrote:

[T]hese rolls are so named because the folded dough resembles small purses or pocketbooks.

PocketBook Rolls

makes about 2 dozen rolls recipe adapted from The Glory of Southern Cooking by James Villas

Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.

Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water.
   add the yeast mixture and stir until well blended.
   add the egg and stir until well blended
   add the flour and salt and mix very well.

From here you can keep the mixture up to one week in the fridge covered lightly with plastic wrap for further use

Three hours before ready to use:
   Roll out the dough. About 1/2 inch thick.
   Cut into rounds with a 2 to 2 1/2 inch biscuit cutter.
   Fold each round in half and place on greased baking sheet.
   Brush each roll generously with melted butter, cover with a towel.
   Let rise in a warm place for about 2 1/2 hours.
   Preheat the oven to 400°ree;F
   Bake the rolls until golden brown. Should take about 7-8 minutes

   Serve hot ;o)

Tips: In the book it says it is essential that you let rise them at least 2 hours to attain the right feathery texture they are famous for. They also suggest that these rolls are easily stored in the freezer: if you intend to do so you should bake them no longer than 5 minutes, cool them and then store in an airtight container in the freezer until further use. When you want to serve them bake them in preheated oven at 400°F about 5 minutes or until golden.

to blog from OUR kitchen:
Pocketbook Rolls - look! they're humming! (BBB November 2012)

to Paulchen's Foodblog:
Pocketbook Rolls or BBB's Hot Lips


Pocketbook Rolls

(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)

Bread Baking Babes: Pocketbook Rolls (November 2012)pocketbook rolls (BBB November 2012)

BBB: Let's Get Baking Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread

Creative Commons License
This work is licensed under a Creative Commons License