One of my favorite things to make is Angel Rolls. When I was a child, my grandmother would make these for dinner. This Angel Rolls Recipe was simple and delicious, but unfortunately, my mom didn’t like them any more than I did. She just never found the crispy middles to be anything special.
Angel Rolls, or Angel Rolls in Japan, is one of my favorite rolls. They are a simple roll but full of rich cream filling. Angel Rolls are a very simple recipe that is easy to make and are absolutely delicious, especially when you use the right ingredients. Plus, this is a recipe that you can make in advance and not worry about it going bad.
Angel Rolls are a delicious, easy way to impress your guests. They are also a great appetizer to share with family or friends. To make these angel rolls, you’ll need active dry yeast, all-purpose flour, baking soda, solid vegetable shortening, full-fat buttermilk, Melted butter, and a few other ingredients.
How to make Angel Rolls
Angel Rolls are delicious and easy and my new go-to recipe for dinner rolls. Not only is the recipe easy to follow, but the result looks like awesome angel wings. Angels have an important role to play in the world, so we’re going to make some delicious rolls with them. Angel rolls are very easy to make, fun, and simple. The incredible result is a colorful display of sugar gliders that look just great but serve as a cute demonstration of what can be done with sugar.
Ingredients
- 1 packet of active dry yeast, (I like rapid rise)
- 2 tablespoons of very warm water, (105 to 115 degrees)
- 5 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 1 cup solid vegetable shortening, such as Crisco
- 3 cups full-fat buttermilk
- Melted butter for brushing tops
Step by step instructions to make Angel Rolls
Step 1
In a small bowl, dissolve the yeast in the water.
Step 2
Measure flour, sift it, and remeasure it. In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
Step 3
Cut the shortening into the flour with a pastry blender until it resembles small peas.
Step 4
Mix the buttermilk and yeast mixture with a wooden spoon until the dough holds together. The dough will be wet. On a heavily floured surface, knead the dough lightly for about 30 seconds.
Step 5
Place dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.
Step 6
Transfer as much dough as you need from the refrigerator to a heavily floured surface. (If you decide to fix one half at a time, the dough will keep for up to a week in the refrigerator.)
Step 7
Roll or pat the dough out to 1/2 inch thickness and cut into rolls using a biscuit cutter.
Step 8
Place rolls on a greased cookie sheet with their sides almost touching.
In a warm place, cover the dough with a towel and let it rise for 30 minutes. (After preheating my oven to 200 degrees, I turned it off before making the rolls. I then placed the covered pan of rolls in the warm oven and left the door ajar.)
Preheat the oven to 400 degrees.
Step 1
Bake rolls for 15-20 minutes until golden brown on top. Serve hot with butter brushed on top.
Step 3
Make sure leftover rolls are stored in an airtight container or plastic bag. The rolls will stay fresh for up to two days.
In Closing
We hope you enjoyed our Angel Rolls Recipe. Angel Rolls is a recipe that has been around for many years and is loved by people of all ages. It is a popular dish in Japan and other countries. Angel Rolls Recipe is a simple, yet delicious recipe that you can make in your own kitchen. The ingredients are all things that you would already have in your kitchen and the process of making them is easy to follow. We hope that you enjoy this Angel Rolls Recipe for yourself, and if you do, please share it with others. If you have any questions regarding this Angel Rolls Recipe, please leave a comment below.
More Delicious Recipes
Angel Rolls Recipe
Ingredients
- 1 packet of active dry yeast, (I like rapid rise)
- 2 tablespoons very warm water, (105 to 115 degrees)
- 5 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 1 cup solid vegetable shortening, such as Crisco
- 3 cups full-fat buttermilk
- Melted butter for brushing tops
Instructions
- In a small bowl, dissolve the yeast in the water.
- Measure flour, sift it, and remeasure it. In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
- Cut the shortening into the flour with a pastry blender until it resembles small peas.
- Mix the buttermilk and yeast mixture with a wooden spoon until the dough holds together. The dough will be wet. On a heavily floured surface, knead the dough lightly for about 30 seconds.
- Place dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.
- Transfer as much dough as you need from the refrigerator to a heavily floured surface. (If you decide to fix one half at a time, the dough will keep for up to a week in the refrigerator.)
- Roll or pat the dough out to 1/2 inch thickness and cut into rolls using a biscuit cutter.
- Place rolls on a greased cookie sheet with their sides almost touching. In a warm place, cover the dough with a towel and let it rise for 30 minutes. (After preheating my oven to 200 degrees, I turned it off before making the rolls. I then placed the covered pan of rolls in the warm oven and left the door ajar.)
Preheat the oven to 400 degrees.
- Bake rolls for 15-20 minutes until golden brown on top. Serve hot with butter brushed on top.
- Make sure leftover rolls are stored in an airtight container or plastic bag. The rolls will stay fresh for up to two days.