A Bread With A Smile On Their Lips – Pocketbook Rolls
Baking bread is one of the joys of my life, eating bread is another joy in my life and it is an immense relief to me that there are as many kinds of bread to bake as there are daisies on my lawn. Now and then my bread baking routine gets into a rut and those are the times I am forever grateful to Tanna and Karen who started up the Bread Baking Babes and above all asked me if I wanted to join because our monthly challenges have made me discover breads I would never have baked on my own. This is a bread I would have lived in complete oblivion of if it wasn’t for our sweet Astrid who made it our November bread. And as usual I feel that my bread baking has been enriched, it is a great bread to have with a cup of tea, for breakfast or when you need a quick sandwich on the run and the fact that each little roll smiles to you makes it a rather special bread, don’t you think. Click over to Astrid’s blog Paulchens Foodblog? to get the details on how to bake with us and be a Bread Baking Buddy and as usual I know that my fellow Babes have made different variations of it so it might be worthwhile to check them out as well, though they might not have had the time to post about the bread yet.
Here you have the complete list of the Bread Baking Babes Bake My Day, blog from OUR kitchen, Feeding my enthusiasms, Grain Doe , I like to cook , Living in the Kitchen with Puppies, My Kitchen In Half Cups, Notitie Van Lien, Paulchens Foodblog, Provecho Peru, Wild Yeast .
I did not follow the recipe exactly: I used no vegetable shortening but only butter; I was in such a hurry because I was baking it with Karen and was late so I (the horror) threw in all at once in the bowl of my Kenwood and just pushed start. It worked anyway but next time I will do it the Right Way; being in a hurry also meant that I did not leave it rest in the fridge although I never really understood if that is a must or not, the lack of fridge time it did not seem to affect my pocketbook rolls though.
makes about 2 dozen rolls
recipe adapted from The Glory of Southern Cooking by James Villas
1 packet active dry yeast (I used 50 g fresh yeast due to cold kitchen but I’m sure I could have reduced that to 25 g)
120 ml/ 1/2 cup lukewarm whole milk
50 ml/ 1/4 cup vegetable shortening, room temperature
4 tablespoons butter, room temperature
50 ml/ 1/4 cup sugar
120 ml/ 1/2 cup boiling water
1 large egg, beaten
700 ml/ 3 cups all purpose flour (but I had to use more, about 240 ml/one cup it must have been)
1 1/2 teaspoons salt
8 tablespoons butter, melted
Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.
Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water.Add the yeast mixture and stir until well blended.
Add the egg and stir until well blended and 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: Roll out the dough about 1/2 inch thick and 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, cover with a towel.
Let rise in a warm place for about 2 1/2 hours.
Preheat the oven to 205°C/400°F, bake the rolls until golden brown. Should take about 7-8 minutes. Serve hot.