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Angel Rolls
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INGREDIENTS
This recipe makes 24 feathery light dinner rolls
| Milk | 1+1/3 cups |
| Egg | 2 |
| Butter | 1/4 cup |
| Bread Flour | 5 cups |
| Salt | 1 tsp |
| Sugar | 1/3 cup |
| Baking powder | 3/4 tsp |
| Baking soda | 1/2 tsp |
| Active Dry Yeast | 2+1/4 tsp |
DIRECTIONS
In a mixing bowl, blend together yeast, 1 cup flour, sugar, and salt. Heat milk and butter to 120º to 130ºF; butter does not need to melt. Add to dry mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in baking powder, baking soda, and enough remaining flour to make a smooth, very soft, sticky dough. Place dough in lightly oiled bowl. Cover; let rise until dough tests ripe.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts. Divide each part into 2 pieces. Divide each piece into 3 sections. Shape each piece into a smooth ball. Place on greased baking sheet. Cover; let rise until indentation remains after touching. Bake in preheated 375ºF oven 12 to 15 minutes or until golden brown. Brush with melted butter if desired. Remove from pan; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.