Friday, November 16, 2012

Pucker Up! The Babes Bake Hot Lips, er, Pocket Rolls!

Buns so nice, you'll want to kiss them twice. True, they are called pocketbook rolls, but I think they look like lips. And they are nice and soft and buttery. Perfect for your holiday table, or just for scarfing down randomly like I am doing right now. These are rolls that love you back.

The dough is meant to spend at least a night in the fridge, so plan accordingly. I did mine 2 days later, just for timing's sake. Mix everything up, don't worry about how sticky it is because it'll come together after its fridge nap, and pop that dough (covered, of course) in the fridge. By the time you are ready to roll it out, it will be firmer. Roll on nicely floured board, shape, let rise, and bake! The rising time and baking time will depend somewhat on your kitchen and oven, so keep your eye out. Mine needed more than the 8 minutes, some other gals needed less. In bread baking - trust your senses.

And then prepare to fall in love with the rolls. Pillsbury has nothing on these babies. They are soft, buttery rolls of love. Sigh. I think I'll have another.

Thank you Astrid, for introducing us to these delicious rolls! Check out her site later today to see how you can participate as a Bread Baking Buddy this month.

Pocketbook Rolls

makes about 2 dozen rolls
recipe adapted from The Glory of Southern Cooking by James Villas

1 packet active dry yeast
1/2 cup lukewarm whole milk
1/4 cup vegetable shortening, room temperature
4 tablespoons butter, room temperature
1/4 cup sugar
1/2 cup boiling water
1 large egg, beaten
3 cups all purpose flour
1 1/2 teaspoons salt
8 tablespoons butter, melted (This is for brushing. I used salted butter here, and only needed about a quarter cup)

  1. Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.
  2. Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water. 
  3. add the yeast mixture and stir until well blended. 
  4. add the egg and stir until well blended
  5. 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: 
  6. Roll out the dough. About 1/2 inch thick.
  7. Cut into rounds with a 2 to 2 1/2 inch biscuit cutter. 
  8. Fold each round in half and place on greased baking sheet. 
  9. Brush each roll generously with melted butter, cover with a towel.
  10. Let rise in a warm place for about 2 1/2 hours. 
  11. Preheat the oven to 400°F
  12. Bake the rolls until golden brown. Should take about 7-8 minutes
  13. Serve hot ;o)
The Bread Baking Babes
These rolls have been YeastSpotted!

BYOB 125 x 125