Servings: 24Prep Time: 2 hrs Cook Time: 20 min
2 TBL shortening (I used lard)
1 tsp salt
1/4 c sugar
1 cake yeast (1 scant TBL or 1 pkg dry yeast)
1 1/2 c lukewarm water
3 1/2 c sifted flour
1 egg, well beaten
Add shortening, salt, sugar and crumbled yeast cake (or dry yeast) to water, stir until shortening is melted.
Stir in sifted flour, cover and set in a warm place, free from drafts to rise.
When doubled in bulk, add egg. Knead lightly and let rise again until doubled in bulk. I did this right in the bowl with the back of the spoon, as it is quite wet.
Roll out 1/2” thick on well-floured board. Well floured is very important!! This is a quite wet dough! I sprinkled flour on top and did a light knead as well, before patting out.
Cut with a 2” biscuit cutter, crease in center with a dull knife, brush with melted butter (I just dabbed into a bowl of melted butter), and fold over, pinching the dough at sides to make a pocketbook. Place on baking sheet and brush tops with melted butter. Let rise.
Bake in hot oven (400F) about 20 minutes. Makes 24 (mine made 34).
Submitted by: cindyp on April 20, 2010