Angel Rolls

Step 1

Dissolve the yeast in the water in a small bowl and set aside.

Step 2

Measure flour, sift and remeasure.  Resift along with the baking powder, baking soda, salt and sugar into a large bowl.

Step 3

Using a pastry blender, cut the shortening into the flour until it resembles the size of small peas.

Step 4

Add the buttermilk and yeast mixture and mix with a wooden spoon until dough holds together.  Dough will be wet.  Knead lightly for about 30 seconds on a heavily floured surface.

Step 5

Transfer dough to a greased bowl, cover with plastic wrap and refrigerate for one hour or overnight.

Step 6

Remove as much dough as you want to use from the refrigerator and transfer to a heavily floured work surface.  (The dough will keep for up to a week refrigerated, if you decide to fix one half at a time.

Step 7

Roll or pat dough out to 1/2 inch in thickness and cut into rolls using a biscuit cutter.  *see notes below for cutting.

Step 8

Place rolls on a greased cookie sheet with sides almost touching.  Cover with a towel and allow to rise for 30 minutes in a warm place.  (I preheated my oven to 200 degrees and turned it off before starting to make the rolls.  Then I placed the covered pan of rolls in the warm oven and left the door ajar).

Step 9

Bake rolls until golden brown on top, approximately 15-20 minutes.  Brush with melted butter and serve hot.

Step 10

Keep leftover rolls in an airtight container or plastic bag.  Rolls will stay fresh for up to 2 days.