Light and fluffy Angel Rolls are the perfect addition to family dinners and holiday meals. A simple dinner roll recipe that anyone can make!
Angel Rolls were one of my first bread baking successes and I’ve made them again and again. Often for holidays but also for Sunday dinners with the whole family. They are just so simple and delicious.
For years and years I was unsuccessful at baking fresh yeast breads. Once I had success, I couldn’t get enough of it. One of the keys to my success was making sure that my yeast hadn’t expired!
I have become a very loyal user of Red Star Yeast. I particularly love Red Star Yeast Platinum. It bakes up the best breads and sweet rolls that I’ve ever made.
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My mom made Angel Rolls when I was growing up and to master the dinner roll recipe that she always made was a big accomplishment for me. My mom is such a good cook!
How to Make Angel Rolls:
Blend yeast, 1 cup flour, sugar, and salt.
Heat milk and butter.
Add to flour mixture and blend.
Add eggs and beat 1 minute.
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.
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 until golden brown. Brush with melted butter.
Homemade rolls are usually my favorite part of the meal. I make them for practically every holiday. A few years back I made a baked up a batch for Christmas dinner and while they were good, they were not great. I was so disappointed.
There’s nothing worse than a disappointing dish for your holiday meal. I couldn’t stop thinking about why my rolls didn’t turn out. I made them exactly the same way I always do…. and then it dawned on me that I had used a different brand of flour.
Your ingredients really do matter. I love the combination of Red Star Yeast and King Arthur Flour for all of my bread baking. I have used bread flour but I usually use the all- purpose flour since I usually have it on hand.
So don’t be intimidated by yeast rolls, I’m hear to say that if I can do it, so can you! The more you work with yeast dough, the more you will get the feel of it.
I am still not the best at shaping dough but I get lucky sometimes and they look as good as they taste! It’s hard to beat a light and fluffy dinner roll slathered with butter.
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.
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor.
Buttered rolls are the go-to for a reason: Butter tastes good, but other fats taste good, too, and it would be a mistake not to give them a chance. Melted duck fat, chicken schmaltz, and bacon grease can be used to infuse your bread with smokey, savory flavor. Just brush them on like you would butter.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
These ingredients slow down gluten development and can make the dough a little sticky. Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.
But not all homemade bread recipes call for bread flour. When it's an ultra-tender, fluffy bread dough we're after—as in our recipes for no-knead focaccia, challah, and cinnamon rolls—we reach for all-purpose (AP) flour. AP flour can provide adequate structure to delicate bread doughs while keeping them soft and plush.
Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.
Simple answer? Time. The longer you let the dough ferment, up to a certain limit, the more flavor it develops as the yeast and enzymes it releases break down complex carbohydrates in the flour.
A sprinkle of flaky sea salt just before serving makes just about anything taste better, and store-bought dinner rolls are no exception. After they've been warmed in the oven with butter and herbs, grab a few big pinches and sprinkle them all over the tops of the rolls to lend crunchy, salty pops of flavor.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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