My Sister’s Pocketbook Rolls

My Sister’s Pocketbook Rolls

I can never get enough fresh bread. You and your family are going to love this Pocketbook Roll Recipe! Everyone does. This is a super easy recipe for those people who have never baked bread before.

My sister is a good cook and makes DELICIOUS POCKETBOOK ROLLS. Then when you add her yummy raspberry huckleberry jam you are in heaven. You cannot stop at ONE!

Another name for Pocketbook Rolls is Icebox rolls. These rolls freeze perfectly and you can make the dough up to a week before you need it. Just keep it in the refrigerator.

Parker House Rolls were accidentally invented in the 1870’s by an angry baker. The story goes that the baker who worked at the Parker House Hotel in Boston was mad after an altercation with a hotel guest and threw an unfinished pan of rolls in the oven.

The folded over appearance, created a buttery light as a feather texture like pocket on the inside and a golden buttery top on the outside. By the late 1870’s the recipe was appearing in cookbooks and has been a family favorite ever since.


  • Active dry yeast
  • Warm water
  • Vegetable shortening
  • Butter
  • Sugar
  • Boiling water
  • Egg
  • All-purpose flour
  • Salt
  • Butter

Pocketbook Rolls are a version of Parker House Rolls and are made by rolling the dough out and cutting it with a biscuit cutter. You then fold each one in half into half-moon shapes.

They’re an easy dinner roll recipe everyone loves. So pillowy soft and delicious. Scroll down for the recipe and lets get baking.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breads
Cuisine American
Servings 24


  • 1  package active dry yeast
  • 1/2 cup  warm water
  • 1/4 cup vegetable shortening
  • 1/4 cube butter, at room temperature
  • 1/4 cup  sugar
  • 1/2 cup  boiling water
  • 1 large beaten egg
  • 3 cups  all-purpose flour
  • 1 1/2 tsps  salt
  • 1/2 cup melted butter


  • Combine the yeast and water in a small bowl. Stir together and set aside.
  • In a large bowl cream the shortening, ¼ cup butter, and sugar together. Gradually beat in boiling water.
  • Add yeast mixture and beat until well blended. Add the egg and mix well.
  • Add the flour and salt and mix together well. Cover bowl with plastic wrap and refrigerate until ready to use.
  • Three hours before ready to use, roll dough out on a floured surface so that it is ½-inch thickness. Using a small round biscuit or cookie cutter (2 to 2 ½-inches) cut dough into circles and fold each circle in half.
    Place on large greased baking sheets and brush with melted butter. Cover baking sheets with a tea towel and let rise in a warm place for 2 ½ hours.
  • Preheat oven to 400 degrees. Bake rolls for 5 to 7 minutes, until golden brown.
Keyword pocketbook rolls