Best Angel Rolls Recipes

ANGEL BISCUIT ROLLS

Steps:

• Dissolve yeast in warm water.
• Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
• Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
• Bake at 400 degrees F (205 degrees C) for 15-20 minutes.

ANGEL ROLLS

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.

ANGEL'S RICH AND BUTTERY PAN ROLLS (BREAD MACHINE)

Steps:

• Add the ingredients in the order listed in your bread machine manual (per manufacturer).
• Select dough cycle and push start.
• When cycle is done, remove the dough to a lightly floured board, cut into 12 - 24 pieces.
• Shape each piece into a roll and place in a lightly greased muffin pan.
• Cover and let rise until double in size (about 50 - 60 minutes).
• Bake in a preheated 375 degree oven for 10 - 20 minutes (depending on size) or till golden.
• (smaller rolls will be done closer to 10 minutes - larger rolls closer to 20).
• *Note: You may brush with an egg wash prior to baking (1 egg + 3 Tbls. water) or brush with butter straight out of the oven! -- or leave plain. You can also add sesame seeds or poppy seeds on the rolls after you egg wash them prior to baking! :) The possibilities are endless! :).
• **For those watching their sodium content you can use as little as 1/4 tsp of salt and they will still turn out wonderful.

ANGEL FLAKE ROLLS

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

ANGEL ROLLS

Steps:

• Mix yeast with warm water and set aside.
• In another bowl, beat together the milk, eggs, sugar, salt and oil.
• Mix in the flour.
• Cover and let rest overnight.
• Turn dough out onto a lightly floured surface.
• Divide into half and roll each into rounds, 1/4" thickness.
• Try not to work the surface flour into the dough.
• Cut each circle into 8 pie-shaped wedges.
• Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight!
• Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk.
• Bake in preheated 375F oven, on the middle rack, for 12 minutes.
• Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).

LUSCIOUS LIME ANGEL FOOD CAKE ROLLS

Steps:

• Preheat oven to 350 degrees. Line two 17x11 1/4x1 inch jelly-roll pans with parchment or waxed paper; set aside.
• Prepare angel food cake mix according to package directions. Divide batter evenly between prepared pans. Draw knife through batter to remove large air bubbles.
• Bake 12 minutes or until cakes are lightly browned and toothpick inserted into centers comes out clean.
• Invert each cake onto separate clean towel. Starting at short end, roll up warm cake, jelly-roll fashion, with towel inside. Cook cakes completely.
• Place 1 to 2 drops green food coloring in each container of yogurt, if desired. Stir well.
• Unroll cakes; remove towels. Spread each cake with 1 container yogurt, leaving 1 inch border. Roll up cakes; place seam side down. Slice each cake roll into 8 pieces.
• Garnish with lime slices, if desired. Serve immediately or refrigerate.

BLUEBERRY ANGEL FOOD CAKE ROLLS

Steps:

• 1. preheat oven to 350 F .Line two 15 1/2x 19 1/2 x1 inch jellyroll pans with aluminum foil.
• 2. prepare cake as directed on package.Spread evenly into pans.Cut through batter with knife to remove bubbles. Bake 15 minutes or until set.Invert cakes at once onto clean dishtowels dusted with sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, staring at short end. Cool.
• 3. Unroll cakes. Spread 1 cup pie filling to within 1 inch of the edges on each cake. Reroll: place seam side downon the serving plate. Dust with 1/4 cup sugar. Garnigh, if desired.

MEME MELINDA'S ANGEL BISCUITS/CINNAMON ROLLS

Steps:

• Dissolve soda in buttermilk. Dissolve yeast in warm water. Mix sugar and shortening in a large plastic bowl Slowly add buttermilk and yeast mixtures to the sugar and shortening. Add four or more cups of self rising flour to make the dough stiff and mix well.
• Seal tight and store in refrigerator until needed Take out amount needed. Work with very little flour and make into biscuits. Place in lightly greased pan. Brush tops with melted butter and bake at 350°until lightly golden brown
• Dough will keep in refrigerator for days. For cinnamon rolls get out dough needed and roll thin on a floured surface. Spread with melted butter then sprinkle with sugar and cinnamon. Roll as you would a jellyroll then cut and slice. Play cinnamon rolls in a buttered baking dish bake at 350° until golden brown Cool slightly then drizzle with icing by mixing a small amount of milk with confectioners' sugar