More things to not lose….

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! **cereal doesn’t need to presoak…just stir it in!

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.