Description
These Make Ahead Pocketbook Rolls are soft, buttery, and perfect for preparing in advance. The dough can be refrigerated from overnight up to two weeks, making them a convenient and delicious addition to any meal. Rolled out, cut, and brushed with melted butter, these rolls bake to a golden brown perfection in just 15 minutes, ideal for serving fresh and warm.
Ingredients
Scale
Yeast Mixture
- 2 (0.75-oz) packages active dry yeast
- ¼ cup lukewarm water (110°F)
Dry Ingredients
- 5 cups self-rising flour
- ½ tsp baking soda
- 6 Tbsp sugar
Wet Ingredients
- 1 cup Crisco shortening
- 2 cups buttermilk
- Melted butter for brushing
Instructions
- Dissolve Yeast: In a small bowl, dissolve the active dry yeast in the lukewarm water (110°F). Set aside to activate.
- Mix Dry Ingredients and Cut in Shortening: In a large bowl, combine the self-rising flour, baking soda, and sugar. Use a pastry cutter or two forks to cut in the Crisco shortening until the mixture resembles coarse crumbs.
- Add Liquids and Form Dough: Add the activated yeast mixture and buttermilk to the dry ingredients. Stir until a dough forms.
- Refrigerate Dough: Cover the dough with plastic wrap or a damp cloth and place it in the refrigerator overnight or up to 2 weeks. This slow fermentation enhances flavor and allows for make-ahead convenience.
- Prepare Dough Before Baking: Two hours before you plan to serve, remove the dough from the refrigerator. Place it on a floured board, punch down any air bubbles, and knead lightly to smooth it.
- Roll and Cut Dough: Roll the dough out to about 1/2-inch thickness. Use a biscuit cutter to cut out individual rolls. Reroll any scraps and cut additional rolls.
- Shape and Butter Rolls: Brush the tops of the cut dough circles with melted butter and fold them over to form pocketbook shapes.
- Let Rolls Rise: Place the shaped rolls on a baking sheet lined with parchment paper. Cover and let them rise for about 1 hour until slightly puffed.
- Preheat Oven: Preheat your oven to 375ºF (190ºC).
- Bake Rolls: Rebrush the tops with melted butter before baking. Bake for 15 minutes or until the rolls turn golden brown.
- Serve: Remove from oven and serve the pocketbook rolls immediately for best texture and flavor.
Notes
- Using self-rising flour simplifies the recipe by providing the needed leavening agents; if unavailable, you can substitute all-purpose flour with added baking powder and salt.
- The dough can be refrigerated for up to 2 weeks, making it perfect for meal planning and quick baking on demand.
- For a richer flavor, brush additional melted butter on the rolls immediately after baking.
- If you don’t have a biscuit cutter, a round glass or cookie cutter can be used.
- Ensure the water is not too hot when dissolving yeast to avoid killing it; 110°F is the ideal temperature.
