Tuesday, November 25, 2008

Tea on Tuesday: Yeast rolls and Angel biscuits

It's almost Thanksgiving! I usually only make yeast rolls on holidays, but oh how I do love them. They do take much more time to prepare than I normally have during the average weekday. SO...how about quick Angel biscuits? I'll be making yeast rolls on Thanksgiving, so I'll include that recipe too!

Enjoy!! And have a wonderful Thanksgiving!


1 tsp. active dry yeast
3/4 cup buttermilk, at room temperature
2 cups all-purpose flour
1 Tbs. granulated sugar
3/4 tsp. salt
4 Tbs. unsalted butter or margarine, cut into small pieces

1. Stir yeast into buttermilk until dissolved.

2. Combine flour, sugar and salt in large bowl. Using fingers, two knives or pastry blender, blend butter into flour mixture until it resembles coarse meal. Pour buttermilk mixture into flour mixture, and stir until soft dough forms. If necessary, add more buttermilk to make dough hold together.

3. Lightly flour work surface and rolling pin. Knead dough 8 or 9 times, or until smooth. Roll dough to 1/2-inch thickness, and cut into 3-inch circles.

4. Coat baking sheet with cooking spray. Transfer biscuits to it, cover with clean kitchen towel and let rise 20 minutes. Preheat oven to 400F. 5. Bake 12 to 14 minutes, or until biscuits are pale brown.

Makes 12.



3 1/2 to 3 cups Gold Medal® all-purpose flour
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 package regular or quick active dry yeast
1/2 cup very warm water (120°F to 130°F)
1/2 cup very warm milk (120°F to 130°F)
1 egg
Butter or margarine, melted

1. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.

3. Grease bottoms and sides of 2 round pans, 9 x 1 1/2 inches.

4. Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.

5. Heat oven to 400°F.

6. Bake 12 to 18 minutes or until golden brown.

Makes 4 dozen rolls.

~~recipes from food.com~~

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