Resurrection Rolls

These rolls are not only delicious to eat, but teach a beautiful message about the Resurrection of Christ.  We usually make these as a Family Home Evening treat the Monday before Easter.  I make the kids help me prepare them.  As we do, we discuss that the Marshmallow is white and pure.  It represents our Savior, Jesus Christ.  After He was crucified, his friends and family took His body from the cross and wrapped it in linen (the bread dough) and anointed his body with oil and spices (butter and cinnamon).  Then they placed His body in the tomb (the oven).

While the rolls bake, we have an Easter lesson, usually regarding the events that lead to the Resurrection and the beautiful gifts and promises that we have been given because of His sacrifices.  When the timer goes off we open the tomb (oven) and pull out the rolls.  I bring one roll over to the kids.  We talk about how Mary went to the tomb to morn the loss of the Savior.  I remind the kids that we place the marshmallow in the roll to represent Christ.  I open the roll up and we discover that the marshmallow isn't there!  (It's melted into ewey-gooey yumminess.)  For Jesus Christ had ascended to Heaven and the tomb was empty!  Even my 17 year old son loves this tradition!

I discovered this wonderful recipe and tradition at Sister's Cafe.  It was submitted by Erin.

1 package frozen bread or roll dough, thawed (or homemade roll dough)
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted

1. Combine sugar and cinnamon in a small bowl and set aside. 

2.  Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. 

3.  Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. 

4.  Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Orange Rolls

1 recipe of your favorite dinner rolls dough 

(You can use frozen Rhodes Bread loaves too.)

½ cup softened butter

1 cup sugar

2 Tbsp freshly squeezed orange juice

Grated orange rind from two large oranges

Orange Glaze

Mix together 1 ½ cups powdered sugar, 3 Tbsp orange juice, and ½ tsp grated orange rind.

Orange filling

Combine butter, sugar, remaining orange juice and orange rind in a small bowl and mix well.

1. When bread is ready to use, divide it into 3 sections.  Roll each section into a rectangle about 9x13, and ¼ inches thick. 
2. Spread each rectangle with 1/3 of the butter mixture. 
3. Starting with the long side, roll up jellyroll style.  Seal edges well, then cut into 1-inch slices.
4. Place on a greased baking sheet (about 15 on a sheet – three rows of five).  Let rise away from draft until dough doubles, about 1 hour. 
5. Bake at 350 degrees for about 15-20 minutes.  Remove rolls from pans and cool on wire rack.  When rolls are cool, drizzle with orange glaze.

Flaky Buttermilk Biscuits

I found this recipe in my local newspaper a few weeks ago and tried it.  It was a great recipe!  I use it for making Biscuits and Gravy and ended up wishing I had doubled the recipe to have some just to eat with butter and jelly.  So yummy!

*Preheat oven to 450 degrees

Melt 4 Tbsp. butter in a 9 inch baking pan.  (I stick the pan and butter in the oven while the oven is preheating.)

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk

(Makes 9, 3-inch biscuits)

1.  Sift together flour, baking powder, baking soda, and salt.  Cut in the remaining 4 Tbsp of butter with a fork or pastry blender.  It should resemble coarse cornmeal when done.
2.  Make a well in the center of the dry ingredients and add buttermilk.  Stir only to moisten and until the dough is free from the sides of the bowl.
3.  Knead gently, about 10-12 times.  Roll out to at least 1-inch thick.  Cut with a 2 or 3-inch cutter dipped in flour.  Place biscuits in the pan with the butter.  Turn biscuit to cover both sides in melted butter.  Place close together in pan.  Bake 12-15 minutes and serve hot.

* If you need to hold off on baking for a little while, you can hold cut dough rounds in the refrigerator for up to 1 hour.

For a touch of sweetness, 1 Tbsp of sugar can be added to the dry ingredients also.