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
ICEBOX ROLLS
I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! -Jean Fox, Welch, Minnesota
Provided by Taste of Home
Time 45m
Yield 36 rolls.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
OVERNIGHT ROLLS
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 20 rolls.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 20 balls. Roll each into a 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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