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Pocketbook Rolls

Makes 25 rolls.


  • Pennsylvania Dutch Cooking from AlansKitchen.com1 - package active dry yeast
  • 1/4 - cup water, lukewarm
  • 1/4 - cup sugar
  • 1/4 - teaspoon salt
  • 4 - cups all-purpose flour, sifted
  • 1/4 - cup butter, melted
  • 1 - cup milk, scalded cooled to lukewarm


Preheat oven to 375-degrees F.

  1. In a glass, dissolve yeast in water and add 1-tablespoon sugar. 
  2. Allow to foam.
  3. In a mixing bowl, mix the salt, remaining sugar, flour, and butter. 
  4. Next, add the yeast mixture and milk. 
  5. Cover bowl with plastic wrap and let rise until double in size about 1-1/2 hours. 
  6. Punch down and cut through with knife several times. 
  7. Let rise again, about 30 minutes.
  8. Flour board and knead dough until smooth and elastic. 
  9. Form dough into a ball and placed in greased bowl. 
  10. Let rise until double in size.
  11. Lightly knead dough and roll out on floured board to 1/4-inch thickness. 
  12. Using a glass or round cookie cutter, cut out dough. 
  13. Dot the dough with butter, fold over dough, and place on greased baking sheet. 
  14. Let stand until double. 
  15. Bake 25 minutes or until golden brown.

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