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Angel Rolls

Angel Rolls
Enriched with eggs, butter and milk, these light and airy dinner rolls are perfect to serve for your holiday dinners or any day. Watch video tutorial below.
Yield 24 rolls
9

Reviews

Ingredients

  • 5 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon table salt
  • 1 1/3 cups milk
  • 1/4 cup butter
  • 2 large eggs
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  • In a stand mixer bowl, blend together 1 cup flour, yeast, sugar, and salt.
  • Heat milk and butter to 120-130ºF; butter does not need to melt. Add to flour mixture; blend on low speed using paddle attachment. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute.
  • Switch to dough hook. Knead in baking powder, baking soda, and enough remaining flour to make a smooth, very soft, sticky dough, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead dough on floured surface until soft and sticky.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 45-60 minutes.
  • Prepare pans: Line 2 sheet pans with parchment paper or silicone mats.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts. Divide each part into 2 pieces. Divide each piece into 3 sections. Shape each piece into a smooth ball. Place on prepared pans. Cover; let rise until indentation remains after touching, about 30-45 minutes.
  • Preheat oven to 375°F.
  • Bake for 12 to 15 minutes or until golden brown. Brush with melted butter if desired. Remove from pan; cool on wire rack.

Notes

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Review & Comments

Dorothy Dudak | Reply

Why would you need baking powder and baking soda when there is yeast in the recipe?

Red Star Yeast | Reply

Hi Dorothy,
Traditionally ‘southern yeast rolls’ and angel biscuits/rolls have baking soda and baking powder to give the rolls a little extra lift. These are a favorite at our home. Let us know if you make them!
Happy baking!

Sonia lopez | Reply

Hi. What do you mean ..let dough rise until it is ‘ripe’?

Red Star Yeast | Reply

Hi Sonia,
The ‘ripe test’ is a way to determine if your dough has risen enough >> https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/rising-ripe-test-first-rise/.
Happy baking!
Carol

How do you make these rolls in the bread machine? | Reply

5 stars
How do you make these rolls in the bread machine?

Red Star Yeast | Reply

Hi Beverly,
Most yeast recipes can be mixed and/or completely made in a bread machine. Add the ingredients to the bread machine pan according to the manufacturer’s recommendation. Choose ‘dough cycle’. Once complete, remove dough and continue with the recipe (shaping, rising and baking the rolls). We also have lots of bread machine recipe on our website (look in the bread machine section of our recipes). More information on bread machine baking can be found here: https://redstaryeast.com/tips-troubleshooting/bread-machine-tips/.
I hope you will find this information helpful.
Happy baking!
Carol

Gloria | Reply

Can these rolls be frozen raw to be cooked later?

Red Star Yeast | Reply

Hi Gloria,
We don’t recommend freezing the dough before baking. I would suggest to par-bake the rolls, then freeze them. Here’s a link with prepare ahead tips: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/
Happy baking!
Carol

Veronic | Reply

4 stars
Do you add the dry yeast to the mixture. This is first time I have not seen to activate the yeast first. So confused.

Red Star Yeast | Reply

Hi Veronica,
Yes, you can add the dry yeast directly to the dry mixture as stated in the recipe. If you would prefer to activate the yeast first, warm 1/2 cup of the milk to 110-115 degrees F, stir in the yeast and let sit for a few minutes. Once you see the yeast start to become foamy, you can add it to the dry mixture, along with the remaining milk and butter (warmed to 110-115 degrees F), and continue with the instructions.
Let us know if you try the recipe. We’d love to see what you’re baking — tag us #redstaryeast!
Happy baking!
Carol

Veronica | Reply

Hi,
I reordering the recipe as it reads. The reviews were awesome.

I have tried others but this one is a keeper.

Best

Veronica

rocky | Reply

Can you use a kitchen aid mixer for mixing the ingredients in this recipe?

Red Star Yeast | Reply

Hi Rocky,
Yes, you can use a KA mixer for this recipe.
Happy baking!
Carol

Heidi | Reply

These are really yummy rolls. I recommend as others have suggested going to 10-12 min at 375 or trying 350 for 15 min. The rolls have a light, airy and lightly crisp outside texture; they are similar in density to potato rolls, with a very nice rise and crumb texture to them. They are rich and flavorful.

Rick | Reply

5 stars
The best yeast roll recipe yet. Everyone loved the taste & light texture. Next time I will double the tech. Thanks Red Star!

Jerri | Reply

What kind of results can I expect with all-purpose flour instead of bread flour?

Red Star Yeast | Reply

Hi Jerri,
We recommend using bread flour for yeast-raised breads and rolls. Bread flour is a stronger flour with better dough forming and rising properties. With all-purpose flour, bread and rolls often turn out flat and more dense because the dough is not strong enough to ‘trap’ the leavening being produced by the yeast. When this happens the dough may rise up some, but then either stop rising or collapse during baking. (Note: King Arthur Flour sells an All Purpose Flour that has a higher protein content, and works well in yeast-raised doughs.)

I hope you will find this information helpful.
Carol

Lie | Reply

5 stars
My first time to make this. Though I did the yeast test first as I am afraid I might have stored my yeast wrong. So I have made some revisions on how to add the ingredients but it turns out great. Anyway, i so love that this is so fluffy and tasty. I will surely make this again.

MrsClayA | Reply

4 stars
Cut Back on Oven Temp

At 10 minutes (375) they were pretty dark, yet not quite done (a little doughy). Next time I will cut back to 350 and cook for 15 min. Otherwise we liked them.

Chris | Reply

5 stars
I made 2 dozen of these for Thanksgiving dinner, they were fairly easy to make & turned out awesome!!

Welwin | Reply

5 stars
Rolls are my favorite items. I equally like vegetable as well as non vegetable rolls. Really excited to visit your blog and find these recipes shared here! I enjoy cooking experiments and I am definitely going to try this!

I bake for fun and as a stress-releaser | Reply

5 stars
I was an little intimidated about how sticky it was suppose to be before the first rise, but my first batch using Red Star was amazing! I used rapid rise in combination of hand-mixing (I don’t have a bread machine :/), and oven rising for both rising stages. For a nice surprise, I added a slice of cheese in the middle for half the batch when I was forming them into balls. Delicious. Definitely will make more in the future.

Anonymous | Reply

These are the best rolls I’ve made in a very long time. It’s my first try at using Red Star yeast and I must say I’m impressed. My niece told me about it and I bought it at Costco to try. The pkg was very large, but I have no doubt it will get used up very quickly with the recipes here. I was totally surprised at the great gluten free recipes offered and will be using them, as my daughter-in-law is allergic to gluten.

Home Baker | Reply

I have been looking for the perfect soft and fluffy roll for a very long time. I bought the Red Star quick rise yeast in the jar at the store last week and thought to check out the red star yeast website for recipes and three days later making these Angel Rolls in a row, I still can’t believe how wonderful these rolls are! This is going to be my signature potluck item for all gatherings I go to!

Anonymous | Reply

5 stars
very light and fluffy. Very Good. I did have to cut the baking time down to 10-12 min. as you know not all ovens bake alike

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