Resurrection Rolls for Easter

                                                                 

   

They look like regular rolls, but when you open up the roll you'll find a surprise - the "tomb" is empty! As you form the rolls, you put a symbolic marshmallow in the "tomb" of dough. The marshmallow melts during the baking so that when you open the "tomb" after the rolls have cooled, you see an empty space where the marshmallow was placed.

Resurrection Rolls are a great family recipe and are another good opportunity to involve your kids in the process while teaching them a lesson about the true meaning of Easter.

Lots of Resurrection Roll recipes you'll find on the Internet use pre-packaged dough, but making real dough is easy (not to mention healthier and tastier) with the EZ DOH,  and allows for more learning and interaction.

All of the Resurrection Roll recipes produce a sweet roll - that's what you get when you feature a marshmallow and cinnamon in the recipe! 

Ingredients

For the dough:

This recipe makes 16 rolls. If that's too much for you, just cut the recipe in half.

1 cup of warm water

1 package of instant yeast

3 1/4 cups of flour

2 TBSP of melted butter

1/8 cup of sugar

1 TSP salt

1 large egg

For the filling:

1 marshmallow for each roll

3 TBSP melted butter

1 TSP cinnamon

3 TSP sugar

Directions

Combine the water and yeast in the EZ DOH container and stir to dissolve the yeast. Let sit for at least 1 minute. Add in all the other dough ingredients and hand crank the mixture for about 3 minutes to produce a smooth dough. Scrape the sides of the container as necessary while mixing the ingredients to make sure all ingredients are incorporated.

Empty the dough onto a lightly floured surface and either spray some cooking oil into the EZ DOH container or use olive oil to coat the inside of the container to keep the dough from sticking it rises. Place the dough back into the container, cover with a cloth, and let it rise in a warm area until it doubles in size (usually takes 2-3 hours).

After the dough has risen, remove the dough and place it on a lightly floured surface. Divide it into 16 equal size pieces. Weighing is the most precise way to do this, and will help all rolls cook evenly.

Then roll/flatten each piece to get it ready for the "centerpiece marshmallow." Roll each marshmallow in the melted butter, then in the sugar/cinnamon mix to coat it.

Now, you must "seal the tomb" - wrap the dough around each marshmallow and pinch the dough together tightly to avoid leaks during the baking process. If you have trouble doing this, your marshmallows may be too large, so you can cut them down to size as needed.

After each roll is prepared, place them on a sheet of parchment paper on top of a cooking tray with raised edges (to catch/contain any leaks). Then cover lightly with plastic wrap and place the tray in the refrigerator so they can rise overnight.

Remove from the refrigerator and allow everything to warm up to room temperature, then bake at 350 degrees for 15-20 minutes, or until the tops are golden brown.

Remove from oven and place the rolls on a cooling rack. When they have cooled enough to handle them, you can open them to witness the empty space inside and enjoy your sweet Resurrection Rolls.

Happy Easter!                                                

                                                                 

Resurrection Rolls for Easter

Hot Cross Buns for Easter

                                                                     

These buns are a traditional Easter favorite, but they are so easy to make and so delicious that they are a welcome treat at any time. This recipe will make 12 buns.

Ingredients

Dough:

1/2 cup warm water
1/4 cup milk (room temperature)
1 packet Red Star Yeast (this is 7 grams or 1/4 ounce)
3 cups unbleached all purpose flour
3 Tbsp softened butter
1/4 cup sugar
3/4 Tsp salt
2 eggs
1 Tsp cinnamon (or less if you don't care for cinnamon)
3/4 cup currants (or use raisins)

Wash:

1 egg yolk
2 Tbsp water

Icing:

1/2 cup powdered sugar
1/2 Tsp vanilla
1/2 Tbsp milk

Directions

Combine water and yeast in container and stir to dissolve yeast. Let rest 1 minute.

Add milk and mix for 10 seconds. Add in one cup of flour and mix, then add the other 2 cups of flour along with all the other dough ingredients, and mix for about 3 minutes or until the ingredients are incorporated and the dough is smooth and soft.

Remove the dough from the container and place on a lightly floured surface. Either spray the inside of the container with cooking spray, or rub with olive oil to prevent sticking, then smooth your dough and put it in the container to rise. Cover the container and place in a warm spot until it doubles in size.

After the dough has risen, punch it down, remove it from the container and let it rest for 10 minutes. Shape into 12 balls and place into a greased cooking pan (we used an 8 inch by 12 inch pan). If you weigh each ball to keep them the same size, they'll cook more evenly. Cover the pan and let the balls rise again.

Mix the egg yolk and water, and then brush onto the tops of each bun. Bake at 375 for 20-25 minutes, or until golden brown.

Once the internal temperature of the buns is 190 degrees, they are done. Remove them from the pan and allow them to cool on a baking rack. Mix the icing ingredients and place in a small sandwich bag with a hole cut into a corner so it works as a decorating bag. When the buns have cooled, use your icing bag to form crosses on each bun. These buns have a great texture due to the milk, butter and eggs in the recipe.

                                                                       

Hot Cross Buns for Easter

Crusty Loaf with Only 4 Ingredients

Only four ingredients make this crusty bread with a 'springy' interior.

It's amazing how this recipe and process can make such good bread, but it does. We doubled the recipe and froze one loaf for later. The double batch was quick and easy in our EZ DOH mixer because we used our new, stronger stainless steel dough hook which is now available for purchase on our website.

Ingredients (for one 1.5 pound loaf):

3 cups all-purpose flour
1 5/8 cup of water (yes, this is a very loose dough)
1/4 teaspoon active dry yeast (don't worry, it will rise enough)
1 3/4 teaspoon salt

Directions:

Place the flour, salt and yeast into the EZ DOH container and use the dough hook to combine. Add the water and mix for 3-4 minutes in the EZ DOH to create a wet, sticky dough mixture. As necessary during the mixing, use a plastic scraper to incorporate any flour that sticks to the inner walls of the container. Then, remove the mixing unit, cover the container with plastic wrap, and let the dough rise right in the EZ DOH container at room temperature for 12-18 hours. When it's ready, the dough will have bubbles on its top surface.

Now things begin to get messy! Empty the container onto a floured surface and sprinkle more flour on the dough, then use a spatula or large scraper to turn the dough over onto itself a few times, then cover loosely with plastic wrap and allow this dough to rest for 15 minutes.

Uncover the dough, add more flour and, working quickly, gather the dough, shaping it into a loose ball. Place it on a sheet of parchment paper that has been generously coated with cornmeal. Dust it again with more flour, and lightly cover with a smooth towel that has been coated with flour and let the dough rise for 2 hours.

Preheat a cast iron pot (dutch oven) in the oven at 450 degrees for 30 minutes (ours is 8 inches in diameter and 3 inches deep). Remove the towel from the dough, slide your hand under the parchment paper, and turn over the dough to put it into the preheated pot. Don't worry if you can't turn the dough over because it's too loose. It will turn out fine as long as one way or another you get this dough into the hot pot - but don't burn yourself!

Bake at 450 degrees with the cover on the pot for 30 minutes, then remove the pot cover and allow it to bake for about 15-20 minutes more. When it's browned on top it is done (or pop a thermometer into the loaf - it's done when the inside is 190 degrees). Set the pot to cool on a rack for 10 minutes.

Then, just turn the pot onto its side, and with a little help your finished loaf should release and pop out.

We've made this bread several times now but we are still surprised at how such a loose dough, with just a little yeast and no kneading, can "rise to the occasion" and produce a hefty crust with soft and chewy interior and great texture.

Crusty Loaf with Only 4 Ingredients