Easter rolls are a wonderful recipe to make this time of year. The smell of the rolls baking in the oven bring warmth into the air and the wonderfully colored eggs will bring a bright and exciting atmosphere to your table.

 

 

 

Ingredients:

4 1/2 cups all purpose flour

1 1/2  cups of water, add more if needed

2 eggs plus one extra for brushing

3 tablespoon sugar

1 packet active dry yeast (2 tablespoons)

3 teaspoons salt

2 teaspoon vegetable oil

16 hard boiled eggs, pre-colored

 

Directions:

Preheat oven to 350 degrees

1. In a small bowl pour half a cup of lukewarm water and add the yeast. Whisk and set aside.  The mixture will become bubbly.

2. In a stand mixture fitted with a paddle attachment, combine the flour,salt,sugar and yeast mixture.  Mix until it becomes like a crumble.

3. Remove the paddle attachment and use the dough hook.   Add the eggs, water and oil and mix on medium low until the dough is soft, about 6 minutes.

4. Remove dough from mixer and put on a floured work surface and knead the dough until it is soft and hold form.  (when you press with your finger it should spring back ).

5. Roll it into a ball, cover and put in a warm place in the kitchen to rise, for about one hour or until it doubles in size.

6. Once the dough has risen,  put the dough on a work surface and punch the dough to release the air. Cut the dough into 3 ounce segments.

7. Roll each segment into a 16 inch rope and create a loose loop.  Take one end of the rope and wrap up and over, then do the same from the other end.  Continue this step until the ends meet and then tuck them under together to ensure it does not unravel.

8. Place the rolls 2 inches apart on non stick baking trays and cover with a kitchen towel.  Let rise for 30 minutes.

9. After they have risen, take a colored egg and place it in the center of each roll and gently press so that the egg stays securely in the middle.

10. Brush the rolls with egg wash and place in the oven on the middle rack, bake for 25 minutes or until golden.

11. Let the rolls cool and place them on a platter and serve.

 

 

Happy Cooking and Happy Easter Egg Hunting!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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