Easter is coming Friends. I’m sure many of you make Resurrection Rolls for Easter Sunday (especially if you have kids or teach Sunday School). But for those of you who haven’t yet or lost your recipe, I wanted to make sure you have it in plenty of time to prepare for your humble celebration and day of worship.
You will need:
- 3/4 Cup warm water
- 1 1/2 teaspoon active dry yeast
- 2 Tablespoons sugar
- 1 egg
- 6 Tablespoons butter
- 3 Cups flour (or bread flour)
- 1 teaspoon salt
- 3 Tablespoons dry milk
- 24-25 large marshmallows
- Butter and cinnamon for the layers
Combine your warm (but not hot) water, sugar, and yeast together and let sit about 10 minutes until activated (bubbly).
Then add your egg, butter, flour, salt, and dry milk.
Mix together and let sit until it rises to double (if you use the machine, this part is done for you).
Next, I roll mine out, brush on melted butter and sprinkle cinnamon on it. (Click picture to enlarge.) Use a pizza cutter to cut into 24-25 rolls (25 using a 5 x 5 grid if you rolled it square, or 24 using a 6 x 4 grid if you rolled it into a rectangle).
Wrap each piece completely around a marshmallow.
Once your roll is completely covering the marshmallow, dip it in melted butter (I don’t worry about getting the bottom that will sit on the cookie sheet), and then put on your sheet. I use two sheets for this recipe.
After a sheet is completely lined (and you’ve washed the butter off your fingers 🙂 ), then sprinkle more cinnamon over each one.
Let your rolls double in size (about 35 minutes). Then cook for 15 minutes at 375 degrees in the oven. When you pull them out, they will be hot! If you’ve done them correctly, the marshmallows will have absorbed into the rolls and they will be very sweet. Some may have small pockets of melted marshmallow inside that will be hot for awhile. Be careful!
I hope you all enjoy these (or your own recipe) on Easter Sunday dinner or in your Sunday School class–and use them as a way to get a conversation going.
Tips for Resurrection Rolls:
- If you are using a bread machine for this, the exact order I put mine into the machine for on the “dough” cycle is as listed above. I use melted butter, but not hot enough to burn the yeast (be careful).
- If you don’t completely seal the roll around each marshmallow, it will leak out all over your pan, and when you pull it out of the oven, it will be a sheet of brown caramel (a yummy mistake, fyi).
- If you are OCD and insist that all your rolls be exactly the same size, feel free to cut exactly 24 balls out and roll each one flat with your rolling pin. (I just like to do things the faster way, and even if they aren’t the same size, they all seem to cook evenly somehow.)
- If you have never tried to make rolls around a filler before, it can be tricky. Go ahead and pinch/twist the edges together and don’t worry about it being perfect–when you cut them open, they will look more authentic with a small, thicker area–instead of a perfect hollow sphere.
- A bread knife works best to cut them open.
- If you make them ahead of time–no problem–they get kinda hard (in a good way), and keep their shape. I transport them in a large zip-lock bag if I’m making them Saturday night to take on a Sunday morning.
- If you’ve never made them before, it’s okay to make a practice batch this week 🙂 .
Have you ever made these? Will you try this year? What about Good Friday–do you make Crown of Thorns Bread?