I don’t know about you, but I’m usually a little disappointed by Easter bread. The sweet, yeasty flavor is great, but it’s usually dry and a little crumbly, rather than moist and pliable. Easter might have passed this year, but my desire for warm, sweet, yeast bread lasts all spring long. What’s the solution? My sister Gianna’s Sweet Easter Bread Rolls.
These rolls have the classic, sweet yeast flavor of Easter bread, but they are soft, moist, and fluffy – not dry and crumbly. Baking them as rolls rather than a whole loaf allows them to cook through without drying out, and a quick egg wash provides the beautiful Easter bread color that is so classic.
When you pull open each roll, the sweet warm scent of Easter bread fills the air, yet the interior of the roll stays soft and supple, ready for topping with whatever you like – jam, butter, or even Easter ham!
Not only are they delicious, but they are fun to twist and roll. Making these rolls together has become a fun easter tradition that we can look forward too as a family.
So if you would also like a second try at fantastic Easter bread this spring, give these rolls a try!
I hope you love these Sweet Easter Bread Rolls as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Sweet Easter Bread Rolls
Ingredients
- 2 cups 2% milk
- 1 cup granulated sugar
- 2 tsp salt
- 2 packets active dry yeast
- 4 large eggs + 1 for egg wash
- 1 cup butter, softened
- 9 cups flour
Instructions
- Warm the milk, about 2 minutes in a microwave. In a large bowl, mix the warm milk with the sugar and salt, stirring to dissolve.
- When the mixture is warm to the touch but not hot (about 110 degrees F), stir in the yeast. Allow the yeast to proof until bubbly, about 10 minutes.
- Next, stir the soft butter and eggs into the milk mixture. Incorporate the flour, one cup at a time. Stir each cup of flour into the mixture with a spatula until almost combined before adding the next cup.
- As the dough comes together, you will likely have to knead in the last cup of flour with your hands.
- When all the flour has been combined, turn the dough out onto a lightly floured, clean counter. Knead the dough for 2-4 minutes or until the dough springs back into place after gently poking the surface.
- Place the dough into a greased bowl and cover with a damp dish towel. Allow it to rise in a warm area, such as in the oven with just the oven light on. After 30-45 minutes, the dough should have increased in size about 50%.
- Turn the dough back out onto a clean counter, press to sightly flatten and cut into 40 even pieces. Cover the dough pieces with a damp dish towel to keep them from drying out while you prepare each roll.
- To make the rolls, take a piece of dough and with your hands, roll it into a 5-6 inch rope. Cut the rope in half and wind the two halves around each other, forming a spiral.
- Twist the spiral to seal the ends of the rope. Then, roll the dough rope into a ball, like a cinnamon roll. Place the roll on a parchment paper lined baking sheet.
- Repeat with the remaining dough pieces. Cover the rolls with dish towels and allow to rise for another 30 minutes in a warm place.
- Preheat the oven to 350 °F. Brush the tops of the rolls with egg wash (one egg beaten with a tablespoon of water).
- Bake for 10 minutes, then broil the tops for a few seconds to achieve that golden brown easter bread top without overcooking the rolls. Don’t walk away during this step as they only need a few seconds to brown, not burn. This recipe will likely take a few sheet pans to bake all the rolls – baking each pan individually allows you to watch each batch to make sure they are perfectly brown.
- Serve warm, with soft butter for topping!
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