More things to not lose….

6 11 2022

This is a Mom recipe I don’t want to lose….

Angel Bread
(This was Mom’s favorite yeast roll recipe, and she loved sharing it! She would often deliver a pan of freshly baked rolls to a friend with the recipe.)
5 cups flour
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1/4 cup sugar
1 Tbsp. yeast (works out to 1-1/2 pkgs.)
2 Tbsp. warm water
2 1/2 cups buttermilk
1/2 cup oil

Dissolve the yeast in warm water. Mix dry ingredients. Stir together buttermilk, yeast and oil; stir wet into dry.
Keep overnight in a covered container in the refrigerator.
To bake, pull off roll sized pieces of dough, form and place in a greased pan.
The longer the dough is allowed to set before baking, the lighter and higher the rolls will be.
Bake at 425 degrees for 10-20 minutes. Dough will keep refrigerated for 3-4 days.

Yield- I made these for the first time (again) in 20 years… I got 17 rolls… 2 pans of 4 rolls each (that were actually kind of on the big side…) and then the pan of 9 to finish off the dough. I think it would fill a 13 x 9 pan easily…or maybe even 24 rolls if they were more of a smaller size.

I’m curious how these would be if they were mixed with some whole grains and whole wheat flour… My plan is to sub out 1 cup of the flour for WW flour. I’ve got multi grain whole grain cereal…plan to put 1/4 cup in hot water to soak, and stir that in with the buttermilk. This has been too fun to have ready to bake fresh rolls!

10 Grain Angel Bread Adaptation…

Flour Mixture:
1/3 cup Bob’s 10 Grain Cereal (uncooked, dry)
1/4 cup Vital Wheat Gluten (this helps the dough stretch)
1-1/2 cups Whole Wheat Flour
3-1/4 cups all purpose flour
1/4 cup sugar
Add to the flour mixture:
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Stir all together.

Wet ingredients:
1 Tsp. active dry yeast mixed with 2 Tbsp. water (100° to 105°)
Set aside while you measure the remaining ingredients…
2-1/2 cups buttermilk (or soured milk – 2 1/4 cup milk mixed with 1/4 cup vinegar)
1/2 cup oil
Mix in yeast mixture.

Stir milk mixture into flour mixture. The dough will come together and form a ball.
I store it in a greased (spritz of Pam is enough) 2 gallon container in my refrigerator.

Bake at 375° for 20 minutes. Bump it up to 400° if you need to. 18 minutes will likely be enough.

I bought a 6 inch square pan that’s perfect for the two of us. I squeeze off about a 2 inch piece of dough and form it into a ball. 4 pieces fit perfectly for dinner rolls, or sandwich rolls. I forgot a pan the other night, and it’s made dandy doggie treats! They weren’t burned, but they were a lot crunchier than I wanted to fight with!

Things to remember about this style of dough…it’s alive. It will creep out and get into mischief if left completely unattended.

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