Pocketbook Rolls
The ultimate comfort food, these Pocketbook Rolls are soft, buttery, and perfect for any meal. Their unique pocket shape makes them ideal for pairing with soups or simply enjoying warm with butter. Make them tonight for a delightful treat!
Equipment
- Electric Stand Mixer
- 2½-inch biscuit cutter
- Rimmed Baking Sheets
Ingredients
- 1 package active dry yeast
- ½ cup warm water
- 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
- ½ cup butter melted
Instructions
- Combine the yeast and water in a small bowl. Stir together and set aside.
- Using an electric mixer, cream the shortening, ¼ cup butter, and sugar together in a large mixing bowl. Gradually beat in boiling water. Note: I used the paddle attachment.
- Add the yeast mixture and beat until well blended. Add the egg and mix well.
- Add the flour and salt and mix together well. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Three hours before ready to use, roll the dough out on a floured surface to ½-inch thickness. Using a small round biscuit or cookie cutter (2 to 2 ½-inches), cut the dough into circles and fold each circle in half.
- Place on large greased baking sheets and brush with melted butter. Cover the baking sheets with a tea towel and let rise in a warm place for 2 ½ hours.
- Preheat oven to 400 degrees. Bake rolls for 5 to 7 minutes, until golden brown.
Notes
- Tip 1: It may not take quite 2 1/2 hours for the rolls to rise, depending on how warm your house is. Give them a peek every now and then because if they rise too much, they lose their shape.
- Tip 2: These rolls are best warm from the oven and do not keep all that well.
- Tip 3: Nutritional info is provided as an estimate only and will vary based on brands of products used.