Best 3 Pocketbook Rolls Recipes
**Pocketbook Rolls: A Delightful Journey of Flavors and Textures**
Indulge in the delightful world of pocketbook rolls, a culinary creation that tantalizes taste buds with its unique combination of flavors and textures. These delightful pockets of goodness are perfect for any occasion, whether it's a casual family gathering, a festive holiday feast, or a simple afternoon snack. With their soft and fluffy interior, crispy exterior, and endless filling possibilities, pocketbook rolls are a versatile dish that can be enjoyed by people of all ages. From classic fillings like melted cheese and savory meats to creative combinations of vegetables, herbs, and spices, the possibilities are limitless. Discover the joy of creating these culinary masterpieces with our collection of pocketbook roll recipes, each offering a distinct flavor profile that will leave you craving more. Embark on a culinary adventure and let your taste buds experience the delectable harmony of pocketbook rolls.
POCKETBOOK ROLLS
Another one of mom's famous recipes - I believe this one comes from my grandmother - and a staple at our house for Thanksgiving and Christmas. Really good rolls.
Provided by larchie
Categories Yeast Breads
Time P1DT12h15m
Yield 2 doz, 6 serving(s)
Number Of Ingredients 9
Steps:
- Use a large bowl or dutch oven when you mix the ingredients, because the dough must have room to rise.
- Dissolve the yeast in the lukewarm water. Set aside. Cream shortening, sugar and salt. Pour boiling water over the shortening mixture and stir until dissolved.
- Beat the eggs and add them to the creamed mixture. Add the yeast and water. Stir.
- Add the flour two cups at a time, stirring after each addition. Cover with plastic wrap and put a plate on top. Put in the refrigerator overnight.
- Oil hands and baking dishes. Pinch off a small amount of dough. Flatten it in the palm of your hand. Dip it in the melted butter, then fold it over to form a pocketbook. Put in oiled pans, leaving some room to rise.
- Cover the pans and let rise in a warm place for several hours. I put them in the oven on Warm. When they are ready, bake at 400 degrees until brown (10-15 minutes).
Nutrition Facts : Calories 1010, Fat 45.2, SaturatedFat 14.2, Cholesterol 90.8, Sodium 862.4, Carbohydrate 132.9, Fiber 5.6, Sugar 33.8, Protein 19.2
POCKET BOOK ROLLS
A favorite of guests at Miss Mary Bobo's Boarding House in Lynchburg, Tennessee. Please note: cook time does NOT include overnight refrigeration. This dough can be kept in the refrigerator up to 2 weeks.
Provided by AngelaTN
Categories Yeast Breads
Time 45m
Yield 3 dozen rolls
Number Of Ingredients 8
Steps:
- In a small bowl dissolve yeast in water. Set aside.
- In separate bowl combine flour, baking soda and sugar.
- Cut in shortening.
- Add the yeast mixture, then buttermilk.
- Mix batter by hand until dough is formed.
- Cover dough and place in the refrigerator overnight.
- Two hours before serving, remove dough from refrigerator and place on floured counter.
- Punch down and knead slightly.
- Roll dough out to 1/2 inch thickness, cut with biscuit cutter.
- Brush tops with melted butter and fold over.
- Place on well-greased baking sheet, cover, and allow to rise in a warm place for 1 hour.
- Rebrush tops of rolls with butter.
- Bake at 375 for 15 minutes or until golden brown. Serve immediately.
Nutrition Facts : Calories 1517.7, Fat 71.9, SaturatedFat 18.3, Cholesterol 6.5, Sodium 3029.8, Carbohydrate 189.4, Fiber 6.6, Sugar 33.5, Protein 27.8
CORN POCKET ROLLS
Corn bread in a jiffy! Sour cream makes these golden corn rolls rich and tender.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with butter; fold in half. Place on ungreased cookie sheet.
- Bake 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg
Tips:
- Activate the yeast properly. Active dry yeast should be dissolved in warm water (105-115°F) with a little sugar to help it bloom. Instant yeast can be added directly to the dough without being activated first.
- Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give the rolls their chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment the dough and produce carbon dioxide gas, which will make the rolls light and airy.
- Punch down the dough and shape it into rolls. Be gentle with the dough so that you don't deflate it.
- Let the rolls rise again until they are puffy and almost doubled in size. This will give them a chance to rise a second time and develop their full flavor.
- Bake the rolls in a preheated oven until they are golden brown. Keep an eye on them so that they don't overbake.
- Brush the rolls with melted butter and sprinkle them with salt immediately after they come out of the oven. This will give them a delicious golden crust.
Conclusion:
Pocketbook rolls are a delightful and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are soft, fluffy, and have a slightly sweet flavor. They are also very easy to make, and can be made ahead of time and frozen. Whether you are a beginner or an experienced baker, you are sure to love this recipe for pocketbook rolls.
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