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A sweet-tasting dinner bread made from
yeast dough that needs no rising.
Angel Rolls
- 1 (0.25-ounce) package active dry yeast
or 2 1/2 teaspoons
- 1/4 cup warm water (105° to 115°F)
(40° to 45°C)
- 2 1/2 to 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- Preheat oven to 350°F (175°C).
- Dissolve yeast in warm water in a bowl;
let stand 5 minutes.
- Combine flour, sugar, baking powder, baking
soda and salt in large bowl; make a well
in center of mixture. Combine oil,
buttermilk and yeast mixture; add to dry ingredients, stirring
just until moistened. (Dough will be
sticky.)
- Roll dough to 1/2-inch thickness on a
lightly floured surface; cut with a 2 1/2-inch biscuit
cutter. Place rolls on an ungreased baking sheet. Bake for 16
minutes or until golden brown.
Makes 2 dozen rolls.
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