Make Ahead Pocketbook Rolls

Make-Ahead Pocketbook Rolls – the dough will keep for 2 weeks in the refrigerator!! Great make-ahead side for your holiday meals!!! SO light and fluffy. Yeast, water, self-rising flour, baking soda, sugar, shortening, buttermilk, and melted butter. Everyone goes crazy over these yummy rolls. #rolls #bread #makeahead

baked rolls on the table

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Easy Homemade Rolls for the Holidays

These Make-Ahead Pocketbook Rolls are perfect for your holiday meal. You can make them TODAY and keep them in the refrigerator until you are ready to bake them on Thanksgiving day. How awesome is that?!?!?! Not only are these rolls able to be made well in advance of baking, but they are also SUPER delicious!! They also make a mean leftover turkey or ham sandwich!

brushing unbaked rolls with butter

How to Make Pocketbook Rolls from Scratch

These rolls are surprisingly easy to make. Dissolve yeast in some warm water. In a large bowl, combine flour, baking soda, and sugar. Cut shortening into the mixture until it resembles peas. Add the yeast mixture and buttermilk. Mix until a dough forms. At this point you can cover the dough and refrigerate it up to 2 weeks!


Two hours before serving, remove the dough from the refrigerator and place it on a floured board. Punch down and knead slightly. Roll the dough out to a 1/2-inch thickness. Cut out with a biscuit cutter. Reroll scraps and cut out additional rolls. Brush the tops with melted butter and fold over. Place on a parchment-lined baking sheet. Cover and let rise about one hour and bake.

baked rolls on the table

Tips for Make Homemade Pocketbook Rolls

  • This recipe will make about 3 dozen rolls. If you don’t need that many, you can cut the recipe in half. I personally just make the whole batch and make a few here and there since the dough will keep for 2 weeks in the refrigerator.
  • This recipe uses self-rising flour. I like to buy White Lily self-rising flour.
  • If you don’t want to fool with buying self-rising flour, you can easily make your own. 1 cup all-purpose flour, 1-1/2 tsp baking powder, and 1/2 tsp salt. Just make sure your baking powder is fresh otherwise you will have hard rolls.
basket of baked pocketbook rolls

What to Serve with Homemade Rolls

We LOVED these rolls. They are light and fluffy and taste best slathered with butter!! I’m really looking forward to baking up a big batch next week. They are the perfect accompaniment to your holiday meal!

Here are a few of our favorite holiday recipes that go great with these rolls:

Mashed Potato Casserole

Mashed Potato Casserole – great make-ahead side dish for the holidays! SO easy and tastes AMAZING!!! Instant mashed potatoes, hash…

baked rolls on the table

Make Ahead Pocketbook Rolls

Yield: 3 dozen
Prep Time 4 hrs
Cook Time 15 mins
Total Time 4 hrs 15 mins
Make Ahead Pocketbook Rolls – dough will keep for 2 weeks in the refrigerator!! Great make ahead side for your holiday meals!!! SO light and fluffy. Yeast, water, self-rising flour, baking soda, sugar, shortening, buttermilk and melted butter. Everyone goes crazy over these yummy rolls. #rolls #bread #makeahead

Ingredients:

  • 2 (0.75-oz) packages active dry yeast
  • ¼ cup lukewarm water, 110°F
  • 5 cups self-rising flour
  • ½ tsp baking soda
  • 6 Tbsp sugar
  • 1 cup shortening (crisco)
  • 2 cups buttermilk
  • Melted butter

Instructions:

  • In a small bowl dissolve the yeast in the lukewarm water. Set the bowl aside.
  • In a large bowl, combine the flour, baking soda, and sugar. Cut in the shortening with a pastry cutter or two forks. Add the yeast mixture, and buttermilk. Mix until a dough forms.
  • Cover the dough and place it in the refrigerator overnight or up to 2 weeks.
  • Two hours before serving, remove the dough from the refrigerator and place it on a floured board. Punch down and knead slightly.
  • Roll the dough out to a 1/2-inch thickness. Cut out with a biscuit cutter. Reroll scraps and cut out additional rolls.
  • Brush the tops with melted butter and fold over.
  • Place on a parchment lined baking sheet. Cover and let rise about 1 hour.
  • Preheat oven to 375ºF.
  • Rebrush therolls with melted butter. Bake 15 minutes, or until golden brown. Serve immediately.

Notes:

To make your own self-rising flour, combine 1 cup all-purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt.

Steph

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brushing unbaked rolls with butter
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Comments

  1. I was a little skeptical when I first saw this recipe for dough that keeps two weeks in the refrigerator, but I am giving a big shout out to try this recipe! It was so easy and the rolls turned out perfectly. And the best part, my husband who does not usually eat bread, loved them. Thank you for this keeper of a recipe.

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