On June 7, 2011 by Kelly

Our toddler and our baby absolutely adore bread, particularly sour dough. My husband recently decreed (OK, OK, he smartly suggested) that I should make all bread in roll form. It’s easier to feed rolls to them and we can throw leftovers in the freezer instead of watching a loaf go bad on the counter. Around this time, we realized (sort of a duh moment) that Bug, our toddler, also is enamored with broccoli cheese soup. Yes, it’s incredibly messy. But she loves it so much. And it’s good for her. So how can I make this easier on us? Thicken up the soup and put it in a bread pocket! Of course. So how do I make a bread pocket?

Sour Dough Roll Pockets

Author/Source:

Kristi @ onceamonthmeals.com adapted from Betty Crocker Sourdough Bread recipe

Ingredients:

1.5 cups Sourdough starter

4-5 cups Flour

2 1/4 teaspoons Yeast

1 teaspoon Salt

1 cup Warm Water

Shortening

Cornmeal

Directions:

Make your sourdough starter several days ahead. Mix about half of flour, the yeast and salt in your mixing bowl. Mix in starter and warm water gradually with your dough hook. Mix on medium for 2 minutes. Scrape bowl occasionally. Beat on high for 2 minutes. Stir in remaining flour, enough to make a soft dough. Place dough on floured surface and knead for 8 minutes, until smooth. Grease your mixing bowl with shortening. Turn dough in bowl to coat. Cover bowl loosely with plastic wrap and let rise 30-60 minutes (until double).  Dough is ready when an indentation remains when touched. Grease a large cookie sheet with shortening and sprinkle with cornmeal. Punch dough to deflate. Divide into 12 dough balls. Shape dough balls and space evenly on sheet. Cover loosely with plastic wrap and let rise 30-45 minutes, until double. Preheat oven to 400 degrees. Cut X slashes in tops of each roll with a serrated knife. Bake 20-25 minutes or until golden brown. Cool on a wire rack. At this point, you can eat them as-is as sourdough rolls (don’t worry, I won’t tell your kids). To make the pockets, when rolls are cool, cut tops off at an angle to create a hollow “bowl” inside the sourdough roll. Serve with several tablespoons of thick soup or a even pasta casserole inside.

Freezing Directions:

Flash freeze on a cookie sheet without filling. Filling can be frozen separately and assembled on serving day. Reheat rolls in microwave for about 30-45 seconds.

Servings: 6