Angel Rolls
Source of Recipe
BBR
Recipe Introduction
Posted by: homesweethome This recipe always gets raved about and posted whenever anyone asks for a good dinner roll.
List of Ingredients
3-1/2 cups bread flour
2 Tbsp. sugar
1 pkg. (1/4 oz.) quick-rise yeast
1-1/4 tsp. salt
1/2 tsp. baking soda
1 cup warm buttermilk (120º-130º)*(will appear curdled)
1/2 cup vegetable oil
1/3 cup warm water (120º-130º)
Melted butter or margarine
*used 1 1/3 cup of buttermilk - leaving out the water.Recipe
"manual instructions"
In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt, and baking soda. Add the buttermilk, oil and water; beat 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. Follow shaping, rising and baking instructions below.
You can also put the dough into a plastic bag or greased and covered bowl and
refrigerate until you are ready to shape and bake - allowing for dough to reach room temp. - or allow extra rising time.
I sometimes shape and bake part of dough - keeping the remainging for another use.
Bread Machine instructions:
Add ingredients to your bread machine following your machines's instructions. Set on dough cycle and remove when completed.
Let dough rest on board for about 10 minutes before shaping and allowing to rise for about 40 minutes.
Roll - or pat - out
to a 1/2-inch thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at (pre-heated) 400º for 15-18 minutes or until golden. Brush tops with butter, if desired. Yields 14 rolls.
You can also divide dough into two; roll each half out and cut into pie shaped pieces - the size you wish - large or small pie shaped - and roll - starting with large end - to make the crescent type rolls.
I use a pizza cutter for this.
These are wonderful rolls - and a stand by for me to make almost anything. They are wonderful as a sandwich
These are wonderful rolls - and a stand by for me to make almost anything. They are wonderful as a sandwich roll, too - taste great with a slice of ham or turkey in them.
Thanks, Moms Rule - for posting this originally!
Notes:
This week-end I changed the recipe a bit.
I was "emptying" a qt. of buttermilk and had more than the 1 cup called for in the recipe - actually had exactly 1 1/3 cup. So I just used that and didn't add the 1/3 cups of water called for in recipe.
I will make them like this always now as the dough turned out so soft and the rolls were fluffy and soft. Great taste, too.
If you want to use your dough in place of recipes that you use crescent dough - you don't have to let it rise before shaping and baking. This would also work for Pizza dough.
However, letting the shaped rolls rise - makes for wonderful soft and fluffy rolls - like yeast rolls are supposed to look - and taste - in my opinion!!!! These can be shaped - plain or fancy - wowing your guests!
I don't think anything impresses guests/family members (mine, anyway) more than a cloth lined basket full of hot rolls! Ooohs and Aaahs abound
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