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