Angel Rolls Recipe
Angel Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"Delight family and friends with these soft tender yeast rolls that are done in a jiffy, thanks to quick-rise yeast," suggests Debbie Graber of Eureka, Nevada. "My family especially likes them with sausage gravy," she says.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 15 min.

Ingredients

  • 3-1/2 cups bread flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1/3 cup water
  • Melted butter

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet.
Bake at 400° for 15-18 minutes or until golden brown. Brush tops with butter. Remove from pan to a wire rack to cool. Yield: 14 rolls.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Angel Rolls in Quick Cooking January/February 2001, p52

Nutritional Facts

1 each: 184 calories, 8g fat (1g saturated fat), 1mg cholesterol, 303mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 3-1/2 cups bread flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1/3 cup water
  • Melted butter
  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
  3. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet.
  4. Bake at 400° for 15-18 minutes or until golden brown. Brush tops with butter. Remove from pan to a wire rack to cool. Yield: 14 rolls.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Angel Rolls in Quick Cooking January/February 2001, p52

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Reviews forAngel Rolls

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Kasha User ID: 179140 256546
Reviewed Nov. 8, 2016

"nice and light, will make again"

MY REVIEW
MusicalBaker User ID: 7230932 70718
Reviewed Dec. 23, 2013

"These taste amazing, and PLUS they hardly take any time to rise!! So easy, but so TASTY:) Thanks so much for contributing this! I use butter instead of canola oil, and it turns out fine:)"

MY REVIEW
angelasandoval User ID: 2401339 84398
Reviewed Feb. 1, 2011

"These have an excellent taste and texture and are so quick to whip up! The only way that I veered from the recipe was to warm the liquid mixture in the microwave (45-50 seconds on high) instead of on the stovetop."

MY REVIEW
quiltsanmoore User ID: 5653251 109733
Reviewed Jan. 2, 2011

"Great flavor. I did not hve canola oil I used 1/2 vegetable and 1/2 olive oil (it was what I

had). I made the dogh in my bread machine. I let it do the mixing and the rising. I left it in the machine for about 1 hour. Then rolled it out, cut and baked."

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