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Angel Rolls

by Milisa on April 3, 2013

This is a sponsored post on behalf of Red Star Yeast.

Angel Rolls - Miss in the Kitchen

Fresh baked rolls.  Angel Rolls to be exact from Red Star Yeast.  Soft and buttery and wonderful.  I am in love with these Angel Rolls!  They are light as a feather and that is a new achievement for my bread baking.

For years and years I was unsuccessful at baking fresh yeast breads.  Once I had success, I couldn’t get enough of it.  I made these Angel Rolls with roasted chicken and asparagus and the kids were pretty sure they were going to starve before I got it all on the table.

Angel Rolls - Miss in the Kitchen

My oldest came through begging how much longer.  I was just finishing up the asparagus so I handed him a roll.  He practically inhaled it.  He said that these were the best ever and was wondering why I hadn’t been using this recipe all the time.  I told him well this recipe is from Red Star Yeast and I think maybe they are a little more expert at making bread than I am.

He was sure I would be offended, but I told him I agreed they are the best.  So darn easy too!

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Angel Rolls

Yield: 24 rolls

Angel Rolls


    Recipe from Red Star Yeast
  • 1 1/3 cups Milk
  • 2 Eggs
  • 1/4 cup Butter
  • 5 cups Bread Flour
  • 1 teaspoon Salt
  • 1/3 cup Sugar
  • 3/4 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 2 1/4 teaspoon Active Dry Yeast


  1. 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.
  2. 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.
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Disclosure: This post is sponsored by Red Star Yeast, all opinions are my own.

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{ 14 comments… read them below or add one }

Robyn Stone | Add a Pinch April 3, 2013 at 7:32 am

I can smell the divine aroma of those rolls now!!! Nothing like that smell in the kitchen!!! These are gorgeous!


Sommer@ASpicyPerspective April 3, 2013 at 8:09 am

Ooooo, I need an angel roll. Or ten. :)


Paula - bell'alimento April 3, 2013 at 10:02 am

There is nothing better than freshly baked rolls, slathered with butter of course.


Georgia @ The Comfort of Cooking April 3, 2013 at 10:34 am

I love how easy these are! They look so light, fluffy and angelic!


Susan 30A EATS April 3, 2013 at 4:02 pm

These are beautiful! Look so light and puffy! Pass the butter!


Brenda @ a farmgirl's dabbles April 3, 2013 at 6:32 pm

When fresh rolls are in the oven, there is simply nothing better in the world. Beautiful, Miss!


Lisa BN April 4, 2013 at 6:45 am

Made these this morning. Have to say they are aptly named, because they are heavenly!!


Sandy@ReluctantEntertainer April 4, 2013 at 7:47 am

Love fresh rolls from the oven. I can’t stop at 1, or 2, or 3. HA. Great post, my friend.


Nutmeg Nanny April 4, 2013 at 9:53 pm

Oh my goodness, these rolls are so beautifully made :) I bet they smell heavenly!


Kiersten @ Oh My Veggies April 5, 2013 at 12:00 pm

I always thought baking with yeast was too difficult for me, but I’ve started experimenting with it lately and it’s not as bad as I thought. :) These rolls are beautiful!


Averie @ Averie Cooks April 7, 2013 at 2:40 pm

Wow they look heavenly! Light and fluffy as little angels :) I love Red Star Yeast…it’s all I use :)


Marly April 7, 2013 at 9:15 pm

I don’t know how I would stop once I got started. They look delicious…and perfect to serve at a family dinner!


Griffin November 24, 2013 at 6:57 pm

Can you provide how much time you let the dough rise (approximately)?


Milisa November 24, 2013 at 7:15 pm

About 30 minutes to an hour if you have it in a warm place.


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