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
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.