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Easter Ressurection Rolls from Scratch

Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Servings 28 Rolls
Author The Friend Magazine

Ingredients

  • 1 tbsp yeast
  • 1/4 cup warm water
  • 3/4 cup warm milk
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg beaten
  • 3 1/2 cup flour
  • 28 Marshmallows Standard Size, not Mini
  • 1/2 cup Butter Melted
  • 2 tbsp Cinnamon
  • 1/2 cup Sugar

Instructions

  1. Put the yeast in the warm water and set it aside. In a large bowl, mix the milk, oil, sugar, and salt. Add the egg and the yeast mixture to the large bowl and stir. Stir in half the flour. Keep adding flour and stirring until dough forms. Knead lightly.

  2. Roll the dough out 1/2 inch (1 cm) thick and cut into28 squares. Dip marshmallows into butter, then cinnamon sugar. Put a marshmallow on each square.

  3. Stretch the dough around the marshmallow and pinch the edges well to seal. Dip the top of the dough in butter, then cinnamon sugar. Place pinched-side down on a greased or foil-lined pan.

  4. Cover with plastic wrap and let rise at least 2 hours. If you’re going to make rolls on Friday and bake on Sunday, put them in the freezer Friday night so they don’t over-rise. Put them back in the fridge Saturday night.

  5. Take the rolls out of the fridge 1 hour before baking. Let the rolls rise double in size before baking. Bake at 350ºF (180ºC) for 15–20 minutes or until light brown. Eat while warm.