the rolls in the foil-lined baking pan, making sure to
leave 1/2-inch or so space between them.
a reason fresh-baked sweet yeast breads are beloved. The
fresh-from-the-oven aroma is comforting and a warm roll
filled with a sweet filling is a superb way to start a
that’s why the Easter season features an abundance of
traditional yeast breads, from plump Polish paczki devoured
a day before Lent and those hot cross buns baked for Good
Friday on to the varied Easter breads of Italy, Greece,
Portugal and more. Often decorated with tinted eggs or
colorful sugar sprinkles, they are rich with symbolism.
need not have a traditional family recipe to bring a sweet
yeast bread to the Easter breakfast table. Nor need you fear
yeast dough with this simple recipe that can be mixed and
shaped the day before, chilled overnight then baked Easter
ON YEAST DOUGHS
yeast into warm-to-the-touch water (about 100 degrees). Add
a tiny pinch of sugar to feed the yeast. Let mixture stand
several minutes. It should bubble and foam slightly. If it
doesn’t and the yeast is fresh, the water may have been
too hot or too cool; discard and repeat with new yeast.
never kneaded dough? Slightly flatten dough then lift the
side of the dough furthest from you and fold toward you. Use
the heels of your hands to push the folded edge down and
away from you. Turn dough a quarter turn and repeat several
let dough proof (rise) too much once removed from the
refrigerator; dough will continue to rise during baking.
ROLLS AS YOU LIKE ’EM
developed this versatile recipe based on a sweet dough from
"The Fleischmann Treasury of Yeast Baking," a
booklet produced in 1962. Mix and shape rolls the night
before you plan to serve them, using one of our three
fillings or one of your own. Then bake in the morning.
cup each: milk, granulated sugar
stick (4 tablespoons) unsalted butter
packages (1/4 ounce each) active dry yeast
cup warm water (100-110 degrees)
flour, lightly spooned into a measuring cup
eggs, lightly beaten
stick (4 tablespoons) unsalted butter, melted
and icing, see recipes
milk to a simmer in a small saucepan; stir in sugar, butter
and salt. Pour into a mixing bowl; cool to lukewarm.
Sprinkle yeast into warm water; stir until dissolved.
Mixture should bubble up after a few minutes.
aside 1/2 cup flour for kneading. With a sturdy wooden
spoon, stir eggs, yeast mixture and half the remaining flour
into the lukewarm milk mixture until smooth. Add remaining
flour, beating well with a wooden spoon until dough pulls
away from the sides of the bowl. You should have a somewhat
stiff dough. Turn dough onto a lightly floured surface. Dust
hands lightly with flour; shape dough into a ball. Flatten
slightly then knead several minutes until smooth and
elastic; it should bounce back when gently pressed with a
finger. Dust top lightly with flour; cover with a clean
cloth and let rest, 15 minutes.
dough rests, line a 13-by-9-inch baking pan with two pieces
of aluminum foil, one crosswise, one lengthwise; leave ends
loose to make removing the baked rolls from pan easier.
Brush foil well with some of the melted butter. Prepare a
down dough; roll into a 12-by-18-inch rectangle. Brush
lightly with melted butter. Sprinkle or spread with filling
of your choice, leaving a 1/2-inch space along the edges.
Starting from long side nearest you, roll dough up tightly;
pinch long seam closed. Cut roll into 1 1/2-inch slices
using a sharp knife. Or use a 12-inch piece of sturdy thread
to cut slices: Place thread under roll at a 1 1/2-inch mark.
Pick up thread ends — thread on the right with your left
hand, thread on the left with your right hand — and pull
thread ends across roll to cut. (See video.) You should have
12 rolls. Arrange cut rolls in prepared baking pan, leaving
space between them. Brush tops with remaining melted butter.
Cover pan with plastic wrap; refrigerate overnight.
rolls from refrigerator; carefully remove plastic wrap. Heat
oven to 375 degrees. Let rolls stand at room temperature,
15-20 minutes. (Do not let them get too puffy before
baking.) Bake until tops are nicely browned, 25-30 minutes.
Cool in pan on a rack, 5 minutes. Use ends of foil as
handles to remove rolls from pan. Remove rolls from the
foil, with help from a spatula. Place on a serving tray;
cool, 10 minutes. Drizzle with icing before serving.
information per roll (with pecan-raisin filling): 425
calories, 13 g fat, 6 g saturated fat, 52 mg cholesterol, 72
g carbohydrates, 7 g protein, 312 mg sodium, 3 g fiber
Mix 3/4 cup granulated sugar with 1 1/2 tablespoons ground
cinnamon. Mix in 1/2 cup chopped pecans and 1/2 cup raisins
or dried cranberries.
Spread about 1 cup (about an 8.5-ounce jar) fig preserves on
dough; sprinkle with 1/2 cup chopped walnuts.
Blend 12 ounces cream cheese with 3 tablespoons granulated
sugar, 1/4 teaspoon salt, 1 egg yolk and 1 tablespoon each
finely grated lemon zest and lemon juice. Adapted from
"The King Arthur 200th Anniversary Cookbook."
1 1/2 cups confectioner’s sugar, 2 tablespoons milk and
1/2 teaspoon vanilla in a small bowl with a whisk; add more
milk if needed to drizzle.