This month and the next are big baking months in this household. I ended up making cranberry sauce, three loaves of stuffing bread, a breakfast braid, sandwich bread, two tarts and four dozen cookies to take down for Thanksgiving. So the BBB challenge of these cute little pocket rolls got left to the last minute. I'm actually late, but I had the dough made up and I baked them today and they are yummy. They remind me of a cross between a good biscuit and a hot yeasty roll. I think I was expecting more of a roll result because my dough was fairly sticky and I added more flour. Probably didn't need to and they would have been even lighter. Still, it was a lovely dough, easy to roll out after its chill time and the cool dough made the melted butter solidify so that it didn't stick to the towel while they were raising. I'll make them again with the original flour measurement and I'm sure they will be fine after a chill. When I rolled out, I really didn't flour the top, only rolled the pin over my pastry cloth so it wouldn't stick. So my pocket's lips stayed sealed. ☺ I also par-baked some to brown and serve later. They really are best served warm from the oven. For me, with butter and honey. The girls have been happily snacking on them tonight! Yum.
makes about 2 dozen rolls
recipe adapted from The Glory of Southern Cooking by James Villas
1 packet active dry yeast (I used instant)
½ cup lukewarm whole milk
¼ cup vegetable shortening, room temperature
4 tablespoons butter, room temperature
¼ cup sugar
½ cup boiling water
1 large egg, beaten
3 cups all purpose flour (I used all white spelt flour)
1 ½ teaspoons salt
8 tablespoons butter, melted
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 ½ inch thick.
Cut into rounds with a 2 to 2 ½ 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 ½ hours.
Preheat the oven to 400°F
Bake the rolls until golden brown. Should take about 7-8 minutes
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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