Pocket Book Rolls Food

POCKET BOOK ROLLS

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.

POCKETBOOK ROLLS

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).

ICEBOX ROLLS

Steps:

• Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) water, eggs, salt, sugar and yeast mixture., Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place 3 balls in each cup of 3 greased muffin tins. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour., Preheat oven to 375°. Brush rolls with half of melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.