Angel Flake Rolls Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. , Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

Steps:

• Sift dry ingredients together in one bowl. Stir in oil. Add buttermilk and yeast. Mix until flour mixture is moist. knead well for 1 minute. Put in greased bowl and cover with damp cloth If you are going to use it right away just leave out on your counter. If not then you can refridgerate until ready to use. On floured board roll out dough 1/2 inch thick. Cut out biscuits. Let rolls rise for about 30 minutes before baking in 375 degree oven for 12-15 minutes. do not let them get too brown. Want a light brown color on top. Be sure to baste with butter as soon as they come out.

Steps:

• 1. Dissolve yeast in lukewarm(not hot)water with sugar. Be sure yeast and sugar are completely dissolved before adding oil buttermilk which have been mixed together. Add flour,and stir until well-blended. Place on pastry board and flour both sides.Pat out to about 1/4 inch and cut with biscuit cutter. Dip or brush both sides with melted butter,fold in half and place on ungreased bakin pan. Place in refrigerator until ready to bake.Remove from refrigerator and let stand at room temperature for at least 15 minutes before baking.
• 2. bake at 425 for 12 to 15 minutes or until browned

Steps:

• In a medium saucepan, boil butter, sugar, and chopped dates over medium heat for 3 minutes; stirring constantly to bring the 3 ingredients into one thick brown mixture.
• Remove from heat.
• Fold in rice krispies, nuts, and vanilla; blend well.
• Cool slightly.
• Roll mixture into 1-inch balls; roll in coconut to coat evenly.
• Cool completely before storing in container with lid.

Steps:

• Heat oven to 400°. Dissolve yeast in warm water; set aside.
• Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
• Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.