Ingredients
-
2 1/4
-
1/4
-
1
-
2
-
1/2
-
1
-
1/2
-
4
-
-
-
-
-
-
-
Directions
Angel Rolls, A recipe from Goose Berry Patch cookbook, Made From Scratch, these rolls are as light as ‘angel feathers’! You’ll have them begging for more , I assume when you are covering and letting dough rest its in refrigerator and not at room temp When I put in fridge before it never rose until at room temp next day when forming crescents , Just like my Mom used to make Absolutely wonderful Used my bread machine and substituted butter for the oil, and Wow!!! Thank you for this recipe Easy and winderful
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Steps
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1
Done
|
Mix Yeast With Warm Water and Set Aside. |
|
2
Done
|
in Another Bowl, Beat Together the Milk, Eggs, Sugar, Salt and Oil. |
|
3
Done
|
Mix in the Flour. |
|
4
Done
|
Cover and Let Rest Overnight. |
|
5
Done
|
Turn Dough Out Onto a Lightly Floured Surface. |
|
6
Done
|
Divide Into Half and Roll Each Into Rounds, 1/4" Thickness. |
|
7
Done
|
Try not to Work the Surface Flour Into the Dough. |
|
8
Done
|
Cut Each Circle Into 8 Pie-Shaped Wedges. |
|
9
Done
|
Roll Up Each Wedge Crescent Style, Starting With the Wide End, Rolling to the End Point. Don't Roll Them to Tight! |
|
10
Done
|
Place the Rolls on a Greased Baking Sheet (or on Parchment Paper) and Allow to Rest Until Double in Bulk. |
|
11
Done
|
Bake in Preheated 375f Oven, on the Middle Rack, For 12 Minutes. |
|
12
Done
|
Time Shown Does not Include the 'overnight' Period. I've Allowed 1 Hour For Rising (included With Cooking Time). |
