Lunch: Angel Rolls Recipe

Ingredients

3-1/2 cups bread flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup canola oil
1/3 cup water
Melted butter

Instructions

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 at 400 ° for 15-18 minutes or until golden brown. Brush tops with butter. Remove from pan to a wire rack to cool.

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