Time 30m Yield 24 Number Of Ingredients 10 Steps:
Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use. Roll out on a lightly floured surface or shape into balls–these do not need to rise. Brush tops of biscuits with melted butter. Bake at 400 degrees F (205 degrees C) for 15-20 minutes.
Time 2h12m Yield 16 rolls, 16 serving(s) Number Of Ingredients 8 Steps:
Mix yeast with warm water and set aside. In another bowl, beat together the milk, eggs, sugar, salt and oil. Mix in the flour. Cover and let rest overnight. Turn dough out onto a lightly floured surface. Divide into half and roll each into rounds, 1/4" thickness. Try not to work the surface flour into the dough. Cut each circle into 8 pie-shaped wedges. Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don’t roll them to tight! Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk. Bake in preheated 375F oven, on the middle rack, for 12 minutes. Time shown does not include the ‘overnight’ period. I’ve allowed 1 hour for rising (included with cooking time).
More about “angel rolls recipes”
Time 1h15m Number Of Ingredients 7 Steps:
- Dissolve yeast in lukewarm(not hot)water with sugar. Be sure yeast and sugar are completely dissolved before adding oil buttermilk which have been mixed together. Add flour,and stir until well-blended. Place on pastry board and flour both sides.Pat out to about 1/4 inch and cut with biscuit cutter. Dip or brush both sides with melted butter,fold in half and place on ungreased bakin pan. Place in refrigerator until ready to bake.Remove from refrigerator and let stand at room temperature for at least 15 minutes before baking.
- bake at 425 for 12 to 15 minutes or until browned
