by Heather Harris Brady
Years ago the now-defunct Gourmet Magazine published a recipe for angel biscuits that used a mix of leavening. Back in the days of wood-fired cooking leavening could be as unreliable and unpredictable as your baking temperature, so bakers would use the more is more method in hopes that at least one of the additions would do their job. Leavening is far more dependable now, but adding baking powder to yeast doughs still gives you a beautiful delicate crust that is unique. If you kept these tiny they could make really cute appetizers stuffed with sharp cheese and a slice of ripe pear.
Angel Dinner Rolls, Makes about 24 small rolls
- 1-1/2 c. water, milk or a combination of both
- 3 T. sugar
- 1 pkg. quick-rise yeast
- 2 t. baking powder
- 4-1/4 c. unbleached all-purpose flour
- 1 t. salt
- Butter for glossing the top
Heat the liquid to lukewarm and stir in the sugar, followed by the yeast and baking powder.
Stir in the flour and let rise until doubled in bulk.
Turn the dough out onto a lightly floured surface and knead until soft and springy.
Preheat the oven to 400 and divide the dough into golf-ball sized pieces. Roll and lay out on a lightly greased cookie sheet.
Let the rolls rise until doubled in bulk. Bake for about 15 minutes, until golden brown.
As soon as the rolls come out of the oven, rub the tops with butter.
Cool completely on baking racks, then store in airtight bags until ready to serve.
One year ago: Candied Rose Petals