This is a sponsored post on behalf of Red Star Yeast.
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.
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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- 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
- 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.
- 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.
Disclosure: This post is sponsored by Red Star Yeast, all opinions are my own.