Angel Rolls
TOTAL TIME: Prep: 20 min. + standing Bake: 15 min.
YIELD: 14 rolls.
Delight family and friends with these soft, tender yeast rolls that are done in a jiffy, thanks to quick-rise yeast. My family especially likes them with sausage gravy. —Debbie Graber, Eureka, Nevada
Ingredients
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3-1/2 cups bread flour
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2 tablespoons sugar
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1 package (1/4 ounce) quick-rise yeast
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1-1/4 teaspoons salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 cup buttermilk
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1/2 cup canola oil
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1/3 cup water
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Melted butter
Directions
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1.
Preheat oven to 400°. 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.
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2.
Turn onto a floured surface and knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes.
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3.
Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet.
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4.
Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.
Nutrition Facts
1 roll: 184 calories, 8g fat (1g saturated fat), 1mg cholesterol, 303mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 5g protein.
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