Pocketbook rolls
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (1/4-ounce) package active dry yeast | |
| ½ | cup | Warm water plus 1/2 cup boiling water |
| ¼ | cup | Vegetable shortening, at room temperature |
| ¼ | cup | (1/2 stick) butter at room temperature |
| ¼ | cup | Sugar |
| ½ | cup | Boiling water |
| 1 | large | Egg, beaten |
| 3 | cups | All-purpose *southern* flour (Martha White, White Lily) |
| 1½ | teaspoon | Salt |
| ¼ | cup | (1/2 stick) melted butter |
Directions
Appeared in Sun-Sentinel Food section July 6, 1995 In a small bowl, combine yeast and ½ cup warm water, stir, and set aside.
In a large mixing bowl, cream the shortening, ¼ cup room-temperature butter and sugar with an electric mixer on medium speed. Then gradually beat in the ½ cup boiling water (the butter and shortening will melt). Add yeast mixture and stir until well blended.
Add egg and stir until well blended. Sift in flour, add salt, and stir to mix well. Cover the bowl tightly with plastic wrap and chill until ready to use. The dough will be soft. (The mixture will keep up to 1 week in the refrigerator.) Three hours before ready to use, pat dough on a floured surface to ½ inch thickness and cut into 2 to 2-½-inch rounds with a biscuit cutter. Fold each round in half and place on a large greased baking sheet. Brush each roll with melted butter, cover with a towel and let rise in a warm place about 2-½ hours.
Preheat oven to 400 degrees. Bake the rolls 15 minutes or until golden brown. Makes about 20.
Per roll: 144 calories, 2 grams protein, 8 grams fat, 16 grams carbohydrates, 23 milligrams cholesterol, 228 milligrams sodium, 49 percent calories from fat.
Recipe from My Mother's Southern Kitchen (Macmillan, 1994) by James Villas with Martha Pearl Villas Contributed by Sonya Wiren 7/6/95