Pocketbook Rolls [BBB]

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!

pocketbook rollspocketbook rollsRolls 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.

pocketbook rollsI 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.

pocketbook rollspocketbook rollsAfter a long rise, these are baked up to perfection!

pocketbook rolls

 

Pocketbook Rolls

Yield: about 2 dozen rolls

Source: Adapted from The Glory of Southern Cooking

Ingredients

  • 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

Preparation

  1. Stir together the yeast with the lukewarm milk and allow mixture to rest until bubbly, about 5-10 minutes.
  2. 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.
  3. 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.
  4. In a small bowl, mix the white sugar and ground cinnamon. Sprinkle evenly over the folded rolls.
  5. Cover carefully with plastic wrap. Let rise in a warm place for about 2 1/2 hours.
  6. Preheat the oven to 400F. Bake the rolls until golden brown, about 13 minutes.

Notes

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.

http://www.provechoperu.com/2012/11/pocketbook-breadrolls-bbb/

pocketbook rollsPocketbook 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.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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10 Responses

  1. Elle says:

    Love the size of your rolls and the inventive toppings. I want on right now, with a cup of tea. Mmmm.

  2. Elizabeth says:

    How clever are you? The cinnamon sugar pocketbook rolls look great but I LOVE the look of the sugar/chocolate/coffee/ pocketbook rolls. Those would be fantastic with coffee.

  3. Lien says:

    that is just a inspired idea to cinnamonize these rolls! Lovely!

  4. Astrid says:

    Love your adaptions and variations ;o)

  5. Baking Soda says:

    Super flaky! Yours look so different, and so nicely closed. good job Gretchen

  6. Katie says:

    I want these for breakfast – every morning, all winter. Beautiful!

  7. Ckay says:

    Gretchen,
    what a wonderful idea to add toppings on the them: they look so great and “multi-tasting” 🙂
    You’ve taken plenty of lovely pictures: I love them all!

    • Thanks so much! Yeah, I have no idea why I decided to top them at the last minute. I guess I knew my husband would enjoy them more with the cinnamon sugar sprinkle. I can say I loved the topped ones much more than the plain ones!

  8. Dewi says:

    Your turn out perfect Gretchen! I might borrow your idea by adding sugar-cinnamon to it.

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