Angel Flake Rolls Recipes

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ANGEL ROLLS



Angel Rolls image

Delight family and friends with these soft, tender yeast rolls that are done in a jiffy, thanks to quick-rise yeast. My family especially likes them with sausage gravy. -Debbie Graber, Eureka, Nevada

Provided by Taste of Home

Time 35m

Yield 14 rolls.

Number Of Ingredients 10

3-1/2 cups bread flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup canola oil
1/3 cup water
Melted butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. , Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

ANGEL BISCUIT ROLLS



Angel Biscuit Rolls image

Delicious, easy-to-make biscuits.

Provided by Laura Owen

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 30m

Yield 24

Number Of Ingredients 10

5 cups all-purpose flour
¼ cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
2 tablespoons butter, melted

Steps:

  • Dissolve yeast in warm water.
  • Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
  • Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
  • Bake at 400 degrees F (205 degrees C) for 15-20 minutes.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 23.2 g, Cholesterol 3.4 mg, Fat 9.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 287.7 mg, Sugar 3.1 g

ANGEL BISCUITS



Angel Biscuits image

This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 dozen

Number Of Ingredients 9

6 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1 1/2 teaspoons coarse salt
1 package (1/4 ounce) active dry yeast (1 scant tablespoon)
1/4 cup warm water
1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees
2 cups buttermilk, room temperature

Steps:

  • In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.
  • In a medium bowl, combine 1 cup flour mixture, yeast mixture, melted butter, and 1 cup buttermilk; stir to combine. Add remaining flour mixture and buttermilk alternately, stirring between additions. When a sticky dough forms, cover with plastic wrap, and refrigerate for 2 hours.
  • Preheat oven to 450 degrees. Remove dough from refrigerator, and turn out onto a lightly floured work surface. Knead a few times; roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter; place on baking sheet about 1 inch apart. Bake until golden on top and done in the middle, 12 to 15 minutes. Remove from oven; transfer to a wire rack to cool. Serve warm.

ANGEL BISCUITS



Angel Biscuits image

Light, flaky and divine, there's a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Whether you enjoy them for breakfast with a spoonful of jam or serve them as a side at the dinner table, these simple buns can go from kitchen to table in under an hour, making them an easy addition to any meal. To give these homemade angel biscuits their heavenly glow, brush them with melted butter the moment they come out of the oven.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 15

Number Of Ingredients 10

1 package regular or quick active dry yeast (2 1/4 teaspoons)
2 tablespoons warm water (105° to 115°)
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
About 1 cup buttermilk
Butter or margarine at room temperature, if desired

Steps:

  • Heat oven to 400°. Dissolve yeast in warm water; set aside.
  • Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
  • Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.

Nutrition Facts : Calories 145, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 180 mg

ANGEL FOOD CAKE ROLL



Angel Food Cake Roll image

There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

1 package (16 ounces) angel food cake mix
Confectioners' sugar
1 cup (8 ounces) strawberry yogurt
1 package (3.4 ounces) instant vanilla pudding mix
3 drops red food coloring, optional
2 cups whipped topping

Steps:

  • Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.

ANGEL FLAKE BISCUITS



Angel Flake Biscuits image

This is a recipe that has been handed down through generations. At least 6 generations of women in my family has had and made these biscuits. I like this recipe because once you have had these, you won't want another biscuit to go with a roast, Thanksgiving dinner, or stew for that matter. They great with breakfast or as a midday snack.

Provided by sweetlilcook

Categories     Breads

Time 52m

Yield 2 dozen

Number Of Ingredients 8

5 cups all-purpose flour
1/2 cup vegetable oil (no butter or lard) or 1/2 cup shortening (no butter or lard)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
6 tablespoons sugar
2 cups buttermilk (room temperature)
1 (1/4 ounce) package rapid rise yeast dissolved in 1/2 cup luke warm water with a 1/2 tsp sugar

Steps:

  • Sift dry ingredients together in one bowl. Stir in oil. Add buttermilk and yeast. Mix until flour mixture is moist. knead well for 1 minute. Put in greased bowl and cover with damp cloth If you are going to use it right away just leave out on your counter. If not then you can refridgerate until ready to use. On floured board roll out dough 1/2 inch thick. Cut out biscuits. Let rolls rise for about 30 minutes before baking in 375 degree oven for 12-15 minutes. do not let them get too brown. Want a light brown color on top. Be sure to baste with butter as soon as they come out.

Nutrition Facts : Calories 1879.6, Fat 59.7, SaturatedFat 8.9, Cholesterol 9.8, Sodium 2419, Carbohydrate 292.6, Fiber 8.4, Sugar 53.8, Protein 40.4

CRANBERRY ANGEL FOOD CAKE ROLL



Cranberry Angel Food Cake Roll image

An angel food cake roll with cranberry filling. Serve with whipped cream, if desired.

Provided by paigekowolewski

Categories     Cake Roll Recipes

Time 3h50m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
¾ cup cake flour (not self-rising)
1 cup superfine sugar, divided
¼ teaspoon salt
9 large egg whites
1 ½ teaspoons vanilla extract
¾ teaspoon cream of tartar
2 tablespoons superfine sugar
¼ cup confectioners' sugar, or as needed
1 cup white sugar
2 ⅓ cups fresh cranberries
6 tablespoons water
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then spray the paper.
  • Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add vanilla and cream of tartar, continuing to beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar. Gradually sift flour mixture over egg white mixture, folding it in until just combined. Spread batter evenly in the prepared pan.
  • Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.
  • Remove cake and set on a wire rack. Loosen sides with a spatula, then generously sift confectioners' sugar over top. Cover cake with a clean kitchen towel and invert onto a second wire rack. Remove the pan and peel off the waxed paper. Starting at the short end, roll up the cake and towel together. Place, seam-side down, on a rack and let cool completely, about 1 hour.
  • Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.
  • Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.
  • Very gently unroll the cooled cake. Carefully spread cranberry filling over top, leaving a 1/2 border with no filling. Gently re-roll the cake and place, seam-side down, on a serving platter. Refrigerate for up to 2 hours before serving.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 58.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 4.2 g, Sodium 108.9 mg, Sugar 46.7 g

ANGEL FLAKE COOKIES



Angel Flake Cookies image

Another recipe that I collected when I was in high school. I usually make these at Christmas time because they are very easy and different from many cookies. I don't think anyone has ever guessed that they contain dates.

Provided by Caryn

Categories     Dessert

Time 10m

Yield 3 dozen cookies (depending on size)

Number Of Ingredients 7

1/2 cup butter, melted
3/4 cup sugar
1 (8 ounce) package chopped dates
1 cup nuts, chopped (pecans or walnuts)
1 cup Rice Krispies
1 teaspoon vanilla
coconut

Steps:

  • In a medium saucepan, boil butter, sugar, and chopped dates over medium heat for 3 minutes; stirring constantly to bring the 3 ingredients into one thick brown mixture.
  • Remove from heat.
  • Fold in rice krispies, nuts, and vanilla; blend well.
  • Cool slightly.
  • Roll mixture into 1-inch balls; roll in coconut to coat evenly.
  • Cool completely before storing in container with lid.

Nutrition Facts : Calories 989.4, Fat 54.6, SaturatedFat 22.6, Cholesterol 81.3, Sodium 613.7, Carbohydrate 126.5, Fiber 10.2, Sugar 101, Protein 10.7

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