These light and feathery rolls literally taste like they’ve been kissed by an angel. They are that good!
- 1 packet 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
- Dissolve the yeast in the water in a small bowl and set aside.
- Measure flour, sift and remeasure. Resift along with the baking powder, baking soda, salt and sugar into a large bowl.
- Using a pastry blender, cut the shortening into the flour until it resembles the size of small peas.
- Add the buttermilk and yeast mixture and mix with a wooden spoon until dough holds together. Dough will be wet. Knead lightly for about 30 seconds on a heavily floured surface.
- Transfer dough to a greased bowl, cover with plastic wrap and refrigerate for one hour or overnight.
- Remove as much dough as you want to use from the refrigerator and transfer to a heavily floured work surface. (The dough will keep for up to a week refrigerated, if you decide to fix one half at a time.
- Roll or pat dough out to 1/2 inch in thickness and cut into rolls using a biscuit cutter. *see notes below for cutting.
- Place rolls on a greased cookie sheet with sides almost touching. Cover with a towel and allow to rise for 30 minutes in a warm place. (I preheated my oven to 200 degrees and turned it off before starting to make the rolls. Then I placed the covered pan of rolls in the warm oven and left the door ajar).
Preheat oven to 400 degrees.
- Bake rolls until golden brown on top, approximately 15-20 minutes. Brush with melted butter and serve hot.
- Keep leftover rolls in an airtight container or plastic bag. Rolls will stay fresh for up to 2 days.
Dough will keep for up to one week in the refrigerator. Roll and cut dough into rolls. Place on a lightly greased cookie sheet and cover with a towel. Allow to rise for 30 minutes in a warm place and bake.
I used a 2 3/4″ square cutter and the dough made 20 rolls.
Prep time includes rising time.
* When cutting biscuits or rolls, never twist the cutter. Press straight down and back up. If you twist the cutter it presses the edges of the dough together. This creates tiny seals that prohibit the dough from rising to its maximum flaky peak.
Keywords: angel rolls, bread rolls, dinner rolls, yeast rolls,