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Ingredients
| active dry yeast: 2 1/4 tsp |
| water: 1/4 cup (warm) |
| 2% milk: 1 cup (scalded) |
| eggs: 2 |
| granulated sugar: 1/2 cup |
| salt: 1 tsp |
| vegetable oil: 1/2 cup |
| all-purpose flour (unsifted): 4 cups |
Angel Rolls
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
72 min -
Servings
16 serving(s)
Tags
- Mix yeast with warm water and set aside.
- In another bowl, beat together the milk, eggs, sugar, salt and oil.
- Mix in the flour.
- Cover and let rest overnight.
- Turn dough out onto a lightly floured surface.
- Divide into half and roll each into rounds, 1/4" thickness.
- Try not to work the surface flour into the dough.
- Cut each circle into 8 pie-shaped wedges.
- Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight!
- Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk.
- Bake in preheated 375F oven, on the middle rack, for 12 minutes.
- Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).