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Angel 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
  • Total Time
    Prep: 20 min. + standing Bake: 15 min.
  • Makes
    14 rolls

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

  • 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.
  • Turn onto a floured surface and knead until smooth and elastic, 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 until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.
Editor's Note
Warmed buttermilk will appear curdled.
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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