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Angel Rolls

Angel Rolls
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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.