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Angel Rolls

Enriched with eggs, butter and milk, these light and airy dinner rolls are perfect to serve for your holiday dinners or any day. Watch video tutorial below.
Angel Rolls
Yield 24 rolls


  • 5 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon table salt
  • 1 1/3 cups milk
  • 1/4 cup butter
  • 2 large eggs
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda


  • In a stand mixer bowl, blend together 1 cup flour, yeast, sugar, and salt.
  • Heat milk and butter to 120-130ºF; butter does not need to melt. Add to flour mixture; blend on low speed using paddle attachment. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute.
  • Switch to dough hook. Knead in baking powder, baking soda, and enough remaining flour to make a smooth, very soft, sticky dough, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead dough on floured surface until soft and sticky.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 45-60 minutes.
  • Prepare pans: Line 2 sheet pans with parchment paper or silicone mats.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts. Divide each part into 2 pieces. Divide each piece into 3 sections. Shape each piece into a smooth ball. Place on prepared pans. Cover; let rise until indentation remains after touching, about 30-45 minutes.
  • Preheat oven to 375°F.
  • Bake for 12 to 15 minutes or until golden brown. Brush with melted butter if desired. Remove from pan; cool on wire rack.