Rolls: Sister Schubert's Pocket Rolls
Source of Recipe
Sister Schubert's Secret Bread Recipes
List of Ingredients
2 cups milk
1/2 cup sugar
1/2 cup shortening
2 packages active dry yeast
1/2 cup warm water (105-115¼F)
6 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup whipping cream Recipe
Note: The dough will keep in the fridge for up to one week; just make sure it's covered tightly with plastic wrap. Let the chilled dough come to room temperature (about 2 hours) before making the rolls. To make dough, combine milk, sugar and shortening in a saucepan; heat until shortening melts, stirring occasionally. Cool to 105-115¼F. Combine yeast and warm water in a 1 cup liquid measuring cup; let stand for 5 minutes. Combine milk mixture and yeast mixture.
Combine yeast mixture and 4 cups flour in a large bowl. Cover loosely, and let rise in a warm place (85¼F), free from drafts, 1 hour or until double in bulk. Combine remaining 2 cups of flour, baking powder, soda and salt. Stir dough down; add flour mixture, stirring until dough pulls away from sides of bowl.
Turn dough out onto a well-floured surface, and knead lightly 3 or 4 times. Roll dough to 1/2" thickness; cut out dough using a floured 1 1/2 inch biscuit cutter. Pull each round of dough into an oval, approximately 2" long. Fold ovals in half, and pinch closed at the front. Place rolls on greased large baking sheets, leaving 1 inch of space between rolls. Cover loosely, and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Preheat oven to 400¼F. Gently brush rolls with whipping cream. Bake for 12-15 minutes or until lightly browned. Makes 64 rolls.
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