I suppose there are people in this world who are not fascinated by bread like I am … well, I know there are people like that because when I really start getting revved up telling somebody about my latest bake and their eyes glaze over … I know I’ve just run head long into one. But, I can’t imagine what they could possibly entertain themselves with when they wake up in the middle of the night and can’t go back to sleep … on the other hand, maybe if I didn’t find bread and it’s many iterations so entertaining I’d be able to go back to sleep.
This month our charming hostess lives in Vienna Austria, has kitties and bakes! Astrid blogging at PaulChensFoodBlog has presented us with Pocket Book Rolls.
Recipe By: adapted from The Glory of Southern Cooking by James Villas
Yield: 2 doz. rolls
1 tablespoon yeast
1/2 cup lukewarm whole milk
1/4 cup shortening – I used butter, room temperature
4 tablespoons butter, room temperature
2 tablespoons sugar
1/2 cup boiling water
1 large egg, beaten
3 cups all purpose flour – I used white whole wheat and buckwheat
1 1/2 teaspoons salt
8 tablespoons butter, melted
1. Whisk yeast, salt and flours together.
2. Cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water and warm milk.
Add the beaten egg.
When well blended add the flour, yeast and salt and mix very well.
3. You can keep the mixture up to one week in the fridge covered lightly with plastic wrap for further use.
4. Three hours before ready to use: Roll out the dough. About 1/2 inch thick.
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. In the book it says it is essential that you let rise them at least 2 hours to attain the right feathery texture they are famous for.
Preheat the oven to 400°F Bake the rolls until golden brown. Should take about 7-8 minutes
Serve hot – with more butter.
You will note that I did not dissolve my yeast in liquid, used all butter no shortening. I cut back on the sugar and I played with the flour making it a combination of white whole wheat from King Arthur and buckwheat flours. I was totally delighted with the sweet earthiness of the buckwheat; really why don’t I use this more.
It seems to me if you’re going to call something a pocket book well then it really wants to have something put into it. You put money into a pocketbook so I figured something equally valuable should go into these.
That’s how I ended up with Hot Lips. I created my hot lips with a splash of spicy tomato jam, just oh so nice.
I do love baking bread. I love the kneading, the rising. I love feeling it change. I love the feel of it. But like everybody, I love the smell of baking bread and the fresh from the oven experience. I’ve never gotten over taking fresh bread from the oven. Sometimes I’m known for halving recipes, just so I can bake again sooner. With these rolls you can have fresh bread coming out of your oven all day long if you want. I think it’s best to limit it to once a day for up to a week. How many days you bake with this is dependent on how many rolls you do each day. I baked these three days. And each time I baked them I used a different filling. Bad picture above was splashed with pumpkin butter and several dried cranberries. The next day I did mostly the same but added a few pistachios!
Yes, they were lip licking smacking good!
Now, I know you want to bake these so jump to it!!
I do hope you’ll want to be a Buddy with us on this one. 1.Bake the featured bread, snap a pic & share your thoughts about how you liked it (or not liked it) 2.Send an email to Kitchen of the Month. Please note in the subject line that this is for the BBB Buddy Bread. Kitchen of the month is Astrid blogging at PaulChensFoodBlog.
Don’t forget to visit my fellow Bread Baking Babes to see how they baked and also… visit our Katie! She is the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!
This Bread and all it’s iterations is going to Susan for YeastSpotting!
Next bread for the BBB’s will post on the 16th of next month.
Note on the pocketbook: belonged to my mother.