Pocket Book Rolls
Soft, flaky pocket book rolls with a buttery exterior and tender interior, perfect for breakfast or snacks, appealing to bread lovers and those seeking warm, homemade baked goods.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Add sugar, salt, and 1 1/4 cups of flour; beat well.
- Add egg, shortening, and remaining flour; knead until dough is workable.
- Let the dough rise until doubled in size.
- Roll dough to 3/8-inch thickness and cut with a 2 1/2 inch biscuit cutter.
- Fold each cut piece in half and place close together in a lightly greased 9 x 13-inch pan.
- Brush the rolls with melted butter or oleo margarine.
- Let rise until doubled in size.
- Bake at 400°F for about 18 minutes until golden brown.
Tips & Substitutions
For best results, ensure your water is warm but not too hot to avoid killing the yeast. If you don't have shortening, you can substitute with an equal amount of unsalted butter. Kneading the dough well will yield a lighter texture. If you're short on time, you can let the dough rise in a warm oven for quicker results.
Serving Suggestions
These Pocket Book Rolls are perfect for breakfast or as a side dish with soups and stews. They pair beautifully with Creamy Noodles 'N' Vegetables for a comforting meal. Serve them warm, brushed with additional melted butter, or alongside your favorite jam for a delightful treat.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pocket Book Rolls contains roughly 214 calories, with 5g protein, 38g carbohydrates, and 4g fat. It is a good source of iron (11% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast. Simply skip the step of dissolving it in warm water and mix it directly with the dry ingredients. The dough may rise slightly faster, so keep an eye on it during the rising times.
What if my rolls don't rise properly?
If your rolls don't rise, ensure your yeast is fresh and your water was at the correct temperature. A warm, draft-free environment helps with rising. If they still don't rise, consider letting them sit longer or placing them in a slightly warm oven to encourage growth.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and let it rise, then punch it down and refrigerate it for up to 24 hours. When you're ready to bake, let it come to room temperature, shape the rolls, and allow them to rise again before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).