Monday, March 19, 2012

An Easter Treat-Resurrection Buns

Just like the tomb on Easter Sunday, these buns are empty! Enjoy!

A mishap in my kitchen sent me scurrying for ways to use Rhodes frozen bread! While stocking and reorganizing the freezer, my husband left 5 loaves of Rhodes bread out on the counter overnight. In the morning the plastic bag was bursting and 1/3 of the dough had made it way through the small opening at the top. So I punched the dough back into submission and looked
for ways to use the all the dough. I made regular rolls and then remembered a the Resurrection Bun recipe from Gloria Gaither and Shirley Dobson's book, "Let's Make a Memory."

Here is the recipe from page 35.

  • 1 package of Rhodes frozen bread dough rolls
  • 24 large marshmallows
  • Melted butter or margarine
  • sugar mixed with cinnamon

Thaw 24 rolls. Flatten a roll to about 3" in diameter. Place a large marshmallow in the center of the dough and pinch the dough together around the marshmallow. Roll in the palm of your hand and smooth into softball sized dough ball. Roll in butter, roll in cinnamon and sugar, then place on greased cookie sheet. Let them rise until they double in size (30-60 min). Bake at 350 degrees for 15-20 minutes until golden brown. Remove from pan and cool on a wire rack. Just like the tomb on Easter Sunday, these buns are empty! Enjoy!

[Note: I used loaves, not rolls by just pulling off the dough I wanted. And I didn't have large marshmallows so I used 5-6 smaller sized marshmallows and it worked just great.]

1 comment:

  1. I was looking to see if anyone has made these with regular dough and not crescent rolls. Thanks for showing me that you can. Will be doing this tomorrow.


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