Make Ahead Pocketbook Rolls
Make Ahead Pocketbook Rolls - dough will keep for 2 weeks in the refrigerator!! Great make ahead side for your holiday meals!!! SO light and fluffy. Yeast, water, self-rising flour, baking soda, sugar, shortening, buttermilk and melted butter. Everyone goes crazy over these yummy rolls. #rolls #bread #makeahead
These Make Ahead Pocketbook Rolls are perfect for your holiday meal. You can make them TODAY and keep them in the refrigerator until you are ready to bake them on Thanksgiving day. How awesome is that?!?!?!
Not only are these rolls able to be made well in advance of baking, they are also SUPER delicious!! This recipe will make about 3 dozen rolls. If you don't need that many, you can cut the recipe in half. I personally just make the whole batch and make a few here and there since the dough will keep for 2 weeks in the refrigerator.
This recipe uses self-rising flour. I like to buy White Lily self-rising flour. If you don't want to fool with buying self-rising flour, you can easily make your own. 1 cup all-purpose flour, 1-1/2 tsp baking powder and 1/2 tsp salt. Just make sure your baking powder is fresh otherwise you will have hard rolls.
We LOVED these Make Ahead Pocketbook Rolls. They are light and fluffy and taste best slathered with butter!! I'm really looking forward to baking up a big batch next week. They are the perfect accompaniment to your holiday meal!
bread, rolls, biscuits, make ahead, refrigerator rolls
Bread
American
Yield: approximately 3 dozen
Make Ahead Pocketbook Rolls
prep time: 4 hourcook time: 15 minstotal time: 4 hours and 15 mins
Make Ahead Pocketbook Rolls - dough will keep for 2 weeks in the refrigerator!! Great make ahead side for your holiday meals!!! SO light and fluffy. Yeast, water, self-rising flour, baking soda, sugar, shortening, buttermilk and melted butter. Everyone goes crazy over these yummy rolls. #rolls #bread #makeahead
ingredients:
- 2 packages active dry yeast
- 1/4 cup lukewarm water (110°F)
- 5 cups self-rising flour
- 1/2 tsp baking soda
- 6 Tbsp sugar
- 1 cup shortening (crisco)
- 2 cups buttermilk
- Melted butter
instructions:
- In a small bowl dissolve the yeast in the lukewarm water. Set the bowl aside.
- In a large bowl, combine the flour, baking soda, and sugar. Cut in the shortening with a pastry cutter or two forks. Add the yeast mixture, and buttermilk. Mix until a dough forms.
- Cover the dough and place it in the refrigerator overnight or up to 2 weeks.
- Two hours before serving, remove the dough from the refrigerator and place it on a floured board. Punch down and knead slightly.
- Roll the dough out to a 1/2-inch thickness. Cut out with a biscuit cutter. Reroll scraps and cut out additional rolls.
- Brush the tops with melted butter and fold over.
- Place on a parchment lined baking sheet. Cover and let rise about 1 hour.
- Preheat oven to 375ºF.
- Rebrush therolls with melted butter. Bake 15 minutes, or until golden brown. Serve immediately.
All images and text ©Plain Chicken, Inc.
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