Flaky, folded rolls that are so simple to make and perfect for your holiday table!
Are you preparing for Thanksgiving just like I am? Truly, it is one of my absolute favorite holidays. The gathering of friends and family are what top my list of why I love Turkey Day. But it is also a day to enjoy delicious tastes & flavors. Turkey, stuffing, mashed potatoes, cranberry sauce, and the one my hubby doesn’t understand as part of “dinner” – the famous jello salad!
Rolls are nearly always on the Thanksgiving Day table as well. These would be a wonderful addition to your table this year. They are made with a simple batter and don’t even require kneading. There is just a long rise to allow the flavors to develop.
I chose to make some different versions of these. The plain ones are perfect for the Turkey Table while the cinnamon sugar ones could be a perfect breakfast treat. Then of course, I couldn’t resist adding some twists of the Trader Joe’s Sugar, Chocolate & Coffee Bean Grinder.
- 2 1/4 teaspoon active dry yeast
- 1/2 cup lukewarm lowfat milk
- 6 tablespoons butter, room temperature
- 1/4 cup sugar (I used rubia sugar for this)
- 1/2 cup boiling water
- 3 1/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 4 tablespoons butter, melted
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
- Stir together the yeast with the lukewarm milk and allow mixture to rest until bubbly, about 5-10 minutes.
- In a large mixing bowl cream the butter and sugar. Gradually beat in the boiling water. Stir the yeast mixture in until well blended. Add the flour and salt and mix very well.
- Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 to 2 1/2 inch biscuit cutter. Fold each round in half and place on greased baking sheet. Brush each roll generously with melted butter.
- In a small bowl, mix the white sugar and ground cinnamon. Sprinkle evenly over the folded rolls.
- Cover carefully with plastic wrap. Let rise in a warm place for about 2 1/2 hours.
- Preheat the oven to 400F. Bake the rolls until golden brown, about 13 minutes.
The mixed dough can be kept up to one week in the fridge covered lightly with plastic wrap for further use. Be sure to bring it to room temperature and allow three hours for shaping and rising.
Pocketbook Rolls were baked up with the Bread Baking Babes around the world. This month’s recipe was hosted by Astrid of Paulchen’s Foodblog. These Pocketbook Rolls are also being submitted to YeastSpotting.