Old-Fashioned Pocketbook Rolls

Light, airy homemade yeast rolls with a buttery center

This recipe came from my aunt, who loved to bake. One of the first bread recipes I made when I was learning to bake was her Pocketbook Rolls. I remember being so pleased when they turned out light, airy, and beautifully golden on my very first try.

That first successful batch hooked me on making bread.

In our family, Sunday was bread-making day, and there was something special about spending part of the day in the kitchen making homemade bread and rolls. These Pocketbook Rolls are a wonderful recipe for anyone who is just beginning to work with yeast dough because the shaping is simple, and the finished rolls are so rewarding.

The little pat of butter tucked inside each roll melts as the rolls bake, giving them their signature buttery center. They are wonderful served warm alongside a Sunday dinner, but they are just as tempting straight from the baking pan.

Ingredients:

For the Dough:
4 1/4 tsp. active dry yeast
1/2 c. warm water, approximately 105°F to 110°F
2 Tbs. granulated sugar
5 c. flour, plus more as needed
1 Tbs. salt
1/4 c. granulated sugar
1 1/2 c. whole milk, warmed to about 100°F
1 large egg, room temperature
1/2 c. butter, melted and cooled to lukewarm

For Shaping the Rolls:
1/4 to 1/2 c. butter, straight from the refrigerator, cut into small pats

For the Tops:
Olive oil or melted butter, for brushing
Additional butter, for brushing the warm baked rolls

Directions:

Lightly grease one or two baking pans, depending on the size of your rolls.

In a medium bowl, combine the warm water, yeast, and 2 tablespoons of sugar. Stir well and place the bowl in a warm location for 8 to 10 minutes, or until the yeast becomes foamy and active.

If the yeast does not become foamy, check the temperature of the water and make sure the yeast is still active before continuing.

In a large mixing bowl, combine 2 cups of flour, the salt, and 1/4 cup of sugar.

Add the warm milk, room-temperature egg, lukewarm melted butter, and activated yeast mixture. Beat with a wooden spoon for about 2 minutes, or until well combined.

Gradually add the remaining flour, stirring until the dough becomes too stiff to mix with a spoon.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding flour a little at a time as needed. The dough should be smooth and slightly tacky, but not sticky.

Place the dough in a lightly greased bowl. Lightly brush or rub the surface of the dough with a little olive oil to keep it from drying out.

Cover the bowl with plastic wrap or a clean, lint-free kitchen towel. Place it in a warm, draft-free location and let the dough rise until doubled in size, about 90 minutes. The exact time will depend on the temperature of your kitchen.

Punch the dough down gently and turn it onto a lightly floured surface.

Roll the dough out to about 1/4 inch thick.

Using a drinking glass or a doughnut cutter with the center removed, cut the dough into rounds. Press the cutter straight down into the dough without twisting. Twisting can compress the edges and make it harder for the rolls to seal properly.

Using butter straight from the refrigerator, cut it into small, thin pats. The butter should remain cold and firm while you are shaping the rolls. Cold butter is important because softened butter can squish toward the edges when the dough is folded, making it difficult to get a tight seal.

Place one small pat of cold butter slightly to one side of each dough round. Keep the butter at least 1/4 inch away from the edge of the dough.

Fold the empty half of the dough over the buttered half, creating the pocketbook shape.

Press the two edges together firmly with your fingers to seal the roll. Make sure the edges are tightly sealed, so the butter stays inside while the rolls bake.

Place the shaped rolls on the prepared baking pans, leaving a little space between them.

Repeat with the remaining dough.

Lightly brush the tops of the rolls with olive oil or melted butter.

Cover the pans with a clean, lint-free kitchen towel and place them in a warm location. Let the rolls rise until noticeably puffy and nearly doubled in size.

Preheat the oven to 350°F.  Bake the rolls for 15 to 20 minutes, or until they are lightly golden brown.

Remove the rolls from the oven and immediately brush the warm tops generously with butter.

Serve warm and enjoy!

Tips for the Best Pocketbook Rolls:

• Use lukewarm liquids. The water and milk should feel warm but not hot. Water or milk that is too hot can damage the yeast.
• Let the yeast become foamy. This is a good indication that your yeast is active and ready to use.
• Don't add too much flour. The dough should be slightly tacky after kneading. Adding excessive flour can result in heavy, dry rolls.
• Knead the dough thoroughly. About 10 minutes of kneading helps develop the gluten needed for light, airy rolls.
• Give the dough time to rise. Rising time can vary depending on your kitchen temperature, so watch the dough rather than the clock.
• Keep the butter away from the edges. Leaving about 1/4 inch around the edge gives you enough dough to create a secure seal.
• Seal the rolls firmly. Press the folded edges together well, so the butter doesn't escape during baking.
• Don't skip the second rise. This helps give the rolls their soft, airy texture.
• Brush them with butter while warm. The warm rolls absorb some of the butter, making the tops tender and flavorful.

Variations and Substitutions:

Butter or Lard:
The original recipe calls for butter in the dough. If you prefer, you can substitute an equal amount of softened or melted lard for a more old-fashioned flavor.
Dinner Rolls:
Make smaller dough rounds and use smaller pats of butter for petite dinner rolls.
Sweeter Rolls:
For a slightly sweeter roll, increase the sugar in the dough by 1 to 2 tablespoons.
Garlic Butter Pocketbook Rolls:
Replace the plain butter inside the rolls with garlic butter. These are especially good served with pasta, soups, or Italian-style meals.
Herb Butter:
Mix softened butter with finely chopped parsley, thyme, or chives before placing it inside the dough.

Serving Suggestions:

These homemade Pocketbook Rolls are perfect alongside:

• Roast beef, pork, or chicken
• Mashed potatoes and gravy
• Homemade soups and stews
• Fried chicken
• Meatloaf
• Holiday dinners
• Sunday supper
• Ham and scalloped potatoes
• Green beans, corn, or other garden vegetables

They're also delicious split open while still warm and served with additional butter.

How to Store:

• Room Temperature:  Store completely cooled rolls in an airtight container or zip-top bag at room temperature.
• Freezer:  Freeze the cooled rolls in a freezer-safe bag or container for up to 2 to 3 months. Thaw at room temperature and warm briefly in the oven before serving.
• For the best texture, avoid storing homemade rolls uncovered, as they can dry out quickly.

Frequently Asked Questions:

Why are they called Pocketbook Rolls?
The folded shape resembles an old-fashioned pocketbook or small handbag, giving these rolls their charming name.

Can I make the dough ahead of time?
Yes. The dough can be prepared ahead and refrigerated after the first rise. Allow it to come closer to room temperature before rolling and shaping.

Why did my rolls turn out heavy?
Too much flour, insufficient kneading, inactive yeast, or not allowing the dough enough time to rise can all result in heavier rolls.

Why did the butter leak out?
The most common reason is that the butter was placed too close to the edge or the folded dough was not sealed tightly enough. Leave about 1/4 inch around the butter and firmly pinch the edges together.

Can I use instant yeast?
Yes. Instant yeast can generally be substituted for active dry yeast. You can mix it directly into the dry ingredients, although following the original recipe's yeast-activation method is perfectly fine when using active dry yeast.

Can I make these rolls smaller?
Absolutely. Smaller Pocketbook Rolls are perfect for holiday dinners or large family gatherings. Just use smaller dough rounds and smaller pieces of butter, and begin checking them for doneness a little earlier.