Resurrection Rolls represent the empty tomb of Christ after being resurrected. Cinnamon sugar-coated marshmallows encased in squares of soft dough create the surprise. As each marshmallow melts it leaves a pocket of air and some gooey caramelized goodness. Credit for this recipe goes to Red Star yeast.
They are a little messy and they do ooze a bit during baking despite being securely sealed. NEXT TIME I’ll try baking them in foil cupcake lines or in silicon cups. Note: Instead of making crosses on the top, I frosted the rolls with cream cheese frosting.
Resurrection or Surprise Rolls Makes 12 rolls
2 to 2 1/4 cups (254 to 286g) bread flour, divided
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1 1/2 teaspoons (4.5g) kosher salt (see note )
1/2 cup (120g) whole milk
1/4 cup (57g) unsalted butter
1 tablespoon (12g) granulated sugar
1 tablespoon (21g) honey
1 large (50g) egg, room temperature
COATING/FILLING
1 tablespoon (6g) ground cinnamon
1/3 cup (67g) granulated sugar
1/4 cup (57g) unsalted butter, melted
12 large (72g) marshmallows
EGG WASH
1 large (50g) egg, room temperature
1 tablespoon (15g) water
CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top
Instruction
1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.
2. In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
3. Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms.
4. Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
5. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes.
6. Line a baking sheet with parchment paper.
7. Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter.
8. Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.
9. Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.
10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.
11. Preheat oven to 375°F (190°C).
12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.
13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.
14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top.
Recipe without photos . . . Resurrection or Surprise Rolls Makes 12 rolls
2 to 2 1/4 cups (254 to 286g) bread flour, divided
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1 1/2 teaspoons (4.5g) kosher salt (see note )
1/2 cup (120g) whole milk
1/4 cup (57g) unsalted butter
1 tablespoon (12g) granulated sugar
1 tablespoon (21g) honey
1 large (50g) egg, room temperature
COATING/FILLING
1 tablespoon (6g) ground cinnamon
1/3 cup (67g) granulated sugar
1/4 cup (57g) unsalted butter, melted
12 large (72g) marshmallows
EGG WASH
1 large (50g) egg, room temperature
1 tablespoon (15g) water
CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top
Instruction
1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.
2. In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
3. Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms.
4. Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
5. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes.
6. Line a baking sheet with parchment paper.
7. Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter.
8. Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.
9. Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.
10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.
11. Preheat oven to 375°F (190°C).
12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.
13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.
14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top.
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