I made half a batch of these little angels on Tuesday… and they are already nearly gone! I promise… I didn’t eat all of them. Tad LOVES them (in fact, every time I turn around, another one is missing and he has a suspicious grin on his face). Thought I would share the recipe with you all.
These rolls are a delicious complement to any meal, and are usually best warm or at room temperature. If you use olive oil, make sure you use the lightest kind, designed for baking. I didn’t do that this time, so when warm, my rolls have a slight olive oil taste. Still very good at room temp, though!
You will need:
3 c. and 4c. bread flour
2 1/2 tsp. salt
2 pkgs. yeast (4 1/2 tsp.)
4 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 cup buttermilk powder (find it in the baking aisle)
1 cup oil
2 2/3 cups HOT water
Preheat the oven to 400 degrees.
Mix 3 cups flour with all other dry ingredients. Add oil and water and beat just until moistened.
Add remaining 4 cups flour. (May need to add an extra tablespoon or two depending on how humid the day is.)
Turn onto floured surface and knead 4-6 minutes until smooth and elastic.
Cover and let rest for 10 minutes.
Roll out to 1/2 inch thickness and cut out with biscuit cutter or glass.
Arrange on an AIR BAKE pan (so the bottoms don’t burn).
Bake at 400 degrees for 10-15 minutes (less if they are small, like these) or until golden brown.
These rolls should be served with butter or left plain (but don’t you dare use margarine!).
These rolls freeze SO well. Go ahead and make a batch and freeze (in gallon-sized zip bags) what you don’t eat in one sitting. As needed, pull out rolls and defrost!
P.S. I just made half a batch of little rolls, and it made 32. I think if you made the full batch and made regular-sized ones, you’d make about 40-couple.
Enjoy!
