Bread Baking Babes make kisses

This month our lovely babe Astrid found us these lovely small breads to eat. They're rich with butter, but fluffy inside. We all loved them. I was puzzled by their name "pocketbook", while the rolls are round and look like lips. I though pocketbooks were 'paperback' books. But I'm greatful to all babes who know a lot more than I do and enlightened me that a pocketbook is sort of a small purse/handbag as well and it all makes sense to me again!

I'm so glad I came prepared this month, baked well in time, right after the last BBB-challenge, so why am I still busy writing this post late on posting day? My laptop came back from hospital after a deadly virus, it took two weeks for it to be sort of alive again. Then something snapped in my back and I couldn't do much at all, it's getting better slowly with ups and downs, so I hope that it will be back to normal again soon. But hip hip the post is up! Thanks Astrid for this lovely recipe. I bet you want to try them too... so bake, post and send it over to Astrid and become our Bread Baking Buddy! Hop over to the other Babes to take a look at their pocket rolls too to get inspired (links in the sidebar).

Pocketbook Rolls

(makes about 2 dozen rolls)

(PRINT recipe)

1 packet/2 tsp active dry yeast

1/2 cup/118 ml lukewarm whole milk
1/4 cup/45 g vegetable shortening, room temperature
4 TBsp/50 g butter, room temperature
1/4 cup/50 g sugar
1/2 cup/118 g boiling water
1 large egg, beaten
3 cups/420 g all purpose flour
1 tsp salt
8 TBsp/butter, melted

1. Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.
2. Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water. 
3. add the yeast mixture and stir until well blended. 
4. add the egg and stir until well blended
5. add the flour and salt and mix very well.(from here you can keep the mixture up to one week in the fridge covered lightly with plastic wrap for further use)
   
   Three hours before ready to use: 
6. Roll out the dough. About 1/2 inch thick.
7. Cut into rounds with a 2 to 2 1/2 inch biscuit cutter. 
8. Fold each round in half and place on greased baking sheet. 
9. Brush each roll generously with melted butter, cover with a towel.
10. Let rise in a warm place for about 2 1/2 hours. 
11. Preheat the oven to 400°F
12. Bake the rolls until golden brown. Should take about 7-8 minutes
13. Serve hot

(adapted from The Glory of Southern Cooking by James Villas)

TIP: 
When you roll out the dough, you're left with little bits and pieces. And as bread dough isn't as easily put back together as cookie dough, just lay all bits in a row with a little flavour between the pieces (cheese, garlic butter, hazelnuts ecc). And you'll have a delicious pull-apart-snack. Karen (Baking Soda) thank you for finding this great idea here.