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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 Angel Rolls

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.

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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

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    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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Miss Signature Angel Rolls

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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