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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

Ingredients

    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

Instructions

  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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