Pocketbook Rolls

Preparation info
  • Yield: About

    3 dozen

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Throughout my childhood, pocketbook rolls were served hot from the oven at Sunday dinner (the meal taken at midday) and on holidays and other special occasions. They are called “pocketbook” because the dough is folded over before baking and the rolls resemble small purses or pocket-books. These rolls are not of Southern origin, although they figure largely throughout the South. They are basically Parker House rolls and were first created at the Parker House in Boston.