Angel Rolls
Angel Rolls
Ingredients
- 1 pkg yeast
- 3 TBSP. lukewarm water
- 2 cups buttermilk (room temp.)
- 5 cups flour
- 1 tsp. soda
- 3 tsp. baking powder
- 1/4 cup sugar
- 1 1/2 tsp. salt
- 1 cup Crisco
Instructions
- Mix dry ingredients, cut in Crisco - dissolve yeast in warm water and add to buttermilk at room temperature. Pour over dry ingredients and mix well with spoon. Refrigerate overnight.
- Pinch off what is needed, put on lightly floured board and foll to 1/4 inch thickness and cut with bisquit cutter. Place touching in greased pan, brush lightly with melted butter.
- Bake at 425 degrees for 15 - 20 minutes
- Dough keeps about 2 weeks in refrigerator.
- Do not have to let dough rise.