Angel Rolls

From the Taste of Home Best Church Supper Recipes book. Brad and Brecklyn really loved these!

3 1/2 cups bread flour, divided
2 Tbsp sugar
1 pkg (1/4 oz) quick-rise yeast
1 1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c. warm buttermilk (120º-130º)
1/2 c. vegetable oil
1/3 c. warm water (120º-130º)
Melted butter

In a mixing bowl, combine 1 1/2 c. flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat 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 2 1/2 in. biscuit cutter. Place on a greased baking sheet. Bake at 400º for 15-18 minutes or until golden brown. Brush tops with butter.

Makes 14 rolls.

*Warmed buttermilk will appear curdled.