Pocket Book Rolls

A favorite of guests at Miss Mary Bobo's Boarding House in Lynchburg, Tennessee. Please note: cook time does NOT include overnight refrigeration. This dough can be kept in the refrigerator up to 2 weeks.

• Ready In: 45 mins
• Yields: 3 dozen rolls

Ingredients

• 2 (1/4ounce) packages active dry yeast
• 1⁄4 cup  lukewarm water (110 degrees)
• 5  cups self-rising flour
• 1⁄2 teaspoon baking soda
• 6  tablespoons sugar
• 1  cup shortening or 1  cup  lard
• 2  cups buttermilk
•  melted butter

Directions

1. In a small bowl dissolve yeast in water. Set aside.
2. In separate bowl combine flour, baking soda and sugar.
3. Cut in shortening.
4. Add the yeast mixture, then buttermilk.
5. Mix batter by hand until dough is formed.
6. Cover dough and place in the refrigerator overnight.
7. Two hours before serving, remove dough from refrigerator and place on floured counter.
8. Punch down and knead slightly.
9. Roll dough out to 1/2 inch thickness, cut with biscuit cutter.
10. Brush tops with melted butter and fold over.
11. Place on well-greased baking sheet, cover, and allow to rise in a warm place for 1 hour.
12. Rebrush tops of rolls with butter.
13. Bake at 375 for 15 minutes or until golden brown. Serve immediately.