Pocketbook Rolls

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READY IN: 36hrs 15mins
SERVES: 6
YIELD: 2 doz
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a large bowl or dutch oven when you mix the ingredients, because the dough must have room to rise.
  • Dissolve the yeast in the lukewarm water. Set aside. Cream shortening, sugar and salt. Pour boiling water over the shortening mixture and stir until dissolved.
  • Beat the eggs and add them to the creamed mixture. Add the yeast and water. Stir.
  • Add the flour two cups at a time, stirring after each addition. Cover with plastic wrap and put a plate on top. Put in the refrigerator overnight.
  • Oil hands and baking dishes. Pinch off a small amount of dough. Flatten it in the palm of your hand. Dip it in the melted butter, then fold it over to form a pocketbook. Put in oiled pans, leaving some room to rise.
  • Cover the pans and let rise in a warm place for several hours. I put them in the oven on Warm. When they are ready, bake at 400 degrees until brown (10-15 minutes).
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