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Angel Pocket Rolls

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Ingredients
  Milk 2 Cup (32 tbs)
  Butter 1 , melted
  Shortening 2⁄3 Cup (10.67 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Active dry yeast 1
  Warm water 1⁄2 Cup (8 tbs)
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Salt 2 Teaspoon
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°.
2) In a bowl, dissolve the yeast in warm water until it turns foamy.

MAKING
3) Use a 2-quart saucepan, scald milk.
4) Remove from heat and add shortening and sugar, to stir until shortening is melted.
5) Allow cooling to lukewarm.
6) Add the yeast mixture to the milk mixture and transfer to a large bowl.
7) In an electric mixer, beat in 3 cups of flour to a thin batter.
8) Cover with waxed paper and let rise in a warm place for 2 hours.
9) Use a wooden spoon, to beat in salt, baking soda, and baking powder.
10) Put in 1 1/2 cups more flour and combine thoroughly.
11) Cover again and place inside refrigerator for 8 to 48 hours.
12) Prepare rolls, by putting a part of dough on a floured surface.
13) Use a floured rolling pin, to roll up to 1/4-inch thickness.
14) Use a floured 2 1/2-inch round cutter to cut the dough.
15) Brush with melted butter or margarine.
16) With the dull edge of a knife make an off-center crease across each circle.
17) Fold over so that top half slightly overlaps bottom half.
18) Press edges together.

MAKING
19) On lightly greased baking sheets, place the rolls.
20) Cover with a lid and allow rising in a warm place about 2 hours or until nearly doubled.
21) Place inside the oven and bake for 15 to 20 minutes or until golden.

SERVING
22) Serve the rolls with jam or butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Butter
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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