The dough for these rolls has both yeast and baking powder so it can easily be made well before serving, shaped into rolls, and kept in the fridge (or cool garage or balcony) overnight or up to 48 hours. No need for a second rising”¦they go right into the oven from the fridge and bake quickly. No one will believe you made them yourself””and you won’t believe how easy they are to make! I shape half of the dough into Resurrection Rolls and the remaining dough into dinner rolls. If you prefer, you can make half of the dough recipe (using only one egg) and make either Resurrection Rolls or dinner rolls. I like the convenience of making the dough for both at the same time.

Once the dough is made (recipe below), here are the step-by-step instructions for shaping Resurrection Rolls:

  1. Pinch off balls of dough about 2-in./5 cm. in diameter. Press or roll each ball into a 5 to 7-inch disk. You do not need a rolling pin; the dough is very soft so you can actually just press it out into a circle using your fingertips.
  2. In a small bowl, combine the sugar and cinnamon for the filling. Roll a marshmallow in the melted butter, and then in the cinnamon sugar mixture. Place the cinnamon-covered marshmallow into the center of the disk (Fig. 1) and fold it closed (Fig. 2). At this point, you can leave it plain (Fig. 4) or roll the mixture again in the melted butter and cinnamon sugar (Fig. 5). Place the rolls on a parchment-lined or well-greased baking sheet. Even though I tried to make sure the rolls were pinched tightly closed, the melted marshmallow seeped out and made quite a mess on the baking sheet. I was glad I had parchment paper on the baking sheet for easy clean up!
  3. After you’ve prepared the Resurrection Rolls, you can either put them in the fridge to bake on Easter morning, or bake them as soon as you have a pan of them ready. Because you have yeast and baking powder in the dough, you do not need to let them rise a second time before baking. Bake them at 350° F (180° C) for 20-25 minutes or until golden brown.
  4. When golden brown, remove from baking sheet and cool slightly on a cooling rack. Brush with melted butter, if desired. Or rub a piece of butter over the warm rolls. This helps to soften the rolls and makes them shinier.
  5. When cooled slightly, cut off one section of the roll (Fig. 3) and discover the inside empty (Fig. 4)! The marshmallow melts, leaving a yummy, sweet cinnamon coating!

Figure 1

Figure 2

Figure 3

Figure 4; not rolled in cinnamon sugar

Figure 5; rolled in cinnamon sugar

 

Resurrection Rolls

Yield: Approximately 12-15 Resurrection Rolls; or make half into dinner rolls

Resurrection Rolls

Ingredients

  • 1/2 C. (125 ml) warm water
  • 1 T. active dry yeast
  • 3 eggs
  • 1 1/2 C. (375 ml) warm milk
  • 1/3 C. (75 g) sugar
  • 1/2 C. (125 ml) vegetable oil or melted butter
  • 3 tsp. baking powder
  • 2 tsp. salt
  • 6 1/2 -7 1/2 C. (800-925 g) all-purpose flour
  • Filling:
  • 8-12 marshmallows
  • 1/4 C. (55 g) butter, melted
  • 1/2 C. (125 g) sugar
  • 1 T. plus 1 tsp. cinnamon

Instructions

  1. Dissolve yeast in warm water (100° and 110° F/37.5-43° C). Set aside until bubbly, 5-10 minutes.
  2. In a separate bowl, beat the eggs lightly with a fork, and then add the warm milk, 1/3 C. sugar, oil or butter, baking powder and salt. Beat lightly with a fork just until combined.
  3. Pour the yeast mixture and egg/milk mixtures into a large bowl or mixer. Add half of the flour and beat well so that air is incorporated into the dough. Add the remaining flour, 1 C. at a time until the mixture is smooth and elastic. Knead either by hand or in with a Kitchen Aid-type mixer for about 10 minutes. These are light, fluffy rolls, so you don't want to work in too much flour and the dough should still be somewhat sticky.
  4. Cover with plastic wrap or a dishtowel and let rise in a warm place for 1 1/2-2 hours until double in bulk.
  5. Punch down the dough to force the air out.
  6. Pinch off balls of dough about 2-in./5 cm. in diameter. Press or roll each ball into a 5 to 7-inch disk. You do not need a rolling pin; the dough is very soft so you can actually just press it out into a circle using your fingertips.
  7. In a small bowl, combine the sugar and cinnamon for the filling. Roll a marshmallow in the melted butter, and then in the cinnamon sugar mixture. Place the cinnamon-covered marshmallow into the center of the disk and fold it closed. At this point, you can roll the mixture again in the melted butter and cinnamon sugar, or leave it plain. Place the rolls on a parchment-lined or well-greased baking sheet. Even though I tried to make sure the rolls were pinched tightly closed, the melted marshmallow seeped out and made quite a mess on the baking sheet. I was glad I had parchment paper on the baking sheet for easy clean up!
  8. After you've prepared the Resurrection Rolls, you can either put them in the fridge to bake on Easter morning, or bake them as soon as you have a pan of them ready. Because you have yeast and baking powder in the dough, you do not need to let them rise a second time before baking. Bake them at 350° F (180° C) for 20-25 minutes or until golden brown.
  9. When golden brown, remove from baking sheet and cool slightly on a cooling rack. Brush with melted butter, if desired. Or rub a piece of butter over the warm rolls. This helps to soften the rolls and makes them shinier.
  10. When cooled slightly, cut off one section of the roll and discover the inside empty! The marshmallow melts, leaving a yummy, sweet cinnamon coating!
http://ciaofromdebbie.com/blog/step-by-step-cooking/resurrection-rolls-step-by-step/

Variation:

If you like, you may sprinkle them with powdered sugar or top with a powdered sugar glaze: Combine 1 C. powdered sugar with 1 1/2 T. milk or water and a few drops of flavoring (lemon juice, vanilla, or maple flavoring) and stir until smooth. If the glaze is thick you can brush the top with a cross-shape like Hot Crossed Buns; if it’s thin, just drizzle it over the rolls for a touch of sweetness.

 

 

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