Resurrection or Surprise Rolls

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. 

 

Chocolate Covered Rice Krispie Treats

Snap, crackle and pop! Chef Ali’s version of Rice Krispie Treats seemed just the thing to celebrate Independence Day. Check out her blog for extra details, nutritional analysis. Also, you’ll find links to lots of her other yummy recipes on  Chef All Home page.

My mother's version of Chocolate Covered Rice Krispie Treats, called Scoch-A-Roos is also equally good. Instead of marshmallows, it uses corn syrup and butterscotch chips. 

 

Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.

   

   Above: Be sure to heat marshmallow mixture slowly at a low temperature.
   Below: Melted mixture is read to add to the cereal. 

   

3. Remove from the heat and immediately fold in the Rice Krispies.
   
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
   
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
   
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.  

Recipe without photos . . . Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.
3. Remove from the heat and immediately fold in the Rice Krispies.
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.  

Salted Brown Butter Crispy Treats - MORE please!

Numerous bloggers include this recipe on sites. However, it was Arron Morrison who drew my attention to this particular recipe that appears on the Smitten Kitchen blog. It’s amazing how the browned butter and sea salt add flavor dimensions to the old favorite.                                                                               

About the name —  While the official title is Salted Brown Butter Crispy Treats, Barry suggested a simpler  title — MORE please! They are soooo good and so easy! Careful — they are also addictive 

Salted Brown Butter Crispy Treats     Yield: 8-inch square pan

1/2 cup ( 1 stick or 4 ounces or 115 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It melts, then foams, then turns a clear golden color, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
   
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
   
4. Remove the pot from the stove and stir in the salt and cereal together. 
   
5. Quickly spread into prepared pan.Use a piece of waxed or parchment paper that has been sprayed with oil to press it firmly and evenly into the edges and corners. 
   
   
   
   
6. Let cool (if possible) and cut into squares. (I turned the batch out onto another sheet of wax paper for easy cutting.)
   

Recipe without the photos . . . Salted Brown Butter Crispy Treats     Yield: 8-inch square pan

1/2 cup ( 1 stick or 4 ounces or 115 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It melts, then foams, then turns a clear golden color, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
4. Remove the pot from the stove and stir in the salt and cereal together. 
5. Quickly spread into prepared pan. Use a piece of waxed or parchment paper that has been sprayed with oil to press it firmly and evenly into the edges and corners. .
6. Let cool (if possible) and cut into squares. (I turned the batch out onto another sheet of wax paper for easy cutting.)

S’mores Cake Roll

We made S’mores during her summers in Kansas. We made them at Big Cedar Lodge in Arkansas during family outings Now these classic campfire treats are transformed into a cake roll to celebrate our niece Erin’s birthday. 

By the way -- At about step #14 my phone's camera began to produce "fuzzy" photos and I could not figure out why! Barry to the rescue -- seems I had managed to smudge the lens with marshmallow cream!!!

S’mores Cake Roll    About 10 to 14 servings

4 eggs, separated

1/2 cup granulated sugar

1 teaspoon vanilla

1/3 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup water

-------

3 to 4 crushed graham crackers – divided use

Marshmallow Cream Filling (recipe follows)

Chocolate Glaze (recipe follows)

Mini marshmallow

1.    Preheat oven to 375° F. 

2.    Spray a 15 x 10-inch jelly roll pan with pan spray (this insures parchment sticks to the bottom of the pan). Then line it with parchment paper, leaving an extra 1-inch of the paper sticking up on both 15-inch sides of the pan so that cake may easily be lifted out after baking. Spray top of parchment paper with pan spray. 

3.    In a large mixing bowl, beat egg whites until foamy; gradually add 1/2 c. sugar, beating until stiff peaks form.  

4.    In another mixing bowl, beat egg yolks & vanilla on high speed for about 3 minutes. Gradually add 1/3 c. sugar, continue beating for 2 minutes.

5.    Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed (beginning and ending with the flour mixture), beating just until batter is smooth.  

6.    Gradually fold chocolate mixture into egg whites.

7.    Spread evenly in jelly roll pan.

8.    Bake at 375 for 12 to 15 min. or until the top springs back when touched lightly in center. 

9.    Immediately and carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. 

10.  Slowly use your hands to roll up the cake inside the parchment paper— rolling from short end to short end — until it is completely rolled up.  

11.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

13.  Carefully unroll cake so it is flat; remove parchment as it unrolls.

14.  Spread Marshmallow Cream Filling over the top of the cake (leaving just about 1/4-inch free on each long side). Sprinkle with about 2/3 of the crushed graham crackers.

15.  Roll it back up into a log and place on a serving tray.

16.  Frost  with Chocolate Glaze. 

17.  Refrigerated for at least 1 hour.

18.  Before serving, add mini marshmallows to the top and edges of cake roll; use a kitchen torch to toast marshmallow. Sprinkle remaining graham cracker crumbs over cake.

Marshmallow Cream Filling: 

4 oz. cream cheese, softened

7 oz. container marshmallow fluff

About 1/2 cup whipping cream, divided

Add cream cheese, marshmallow fluff and heavy cream to mixer and beat until well combined.

Chocolate Glaze

2 tablespoons butter

2 tablespoons cocoa

1/2 cup heavy cream

1 cup powdered sugar

1/2 teaspoon vanilla

Over low heat, melt butter. Add cocoa and 2 tablespoons cream, stirring until smooth and slightly thickened. Do not boil.  

Remove from heat; cool slightly. 

Gradually blend in sugar, vanilla and enough remaining cream to create a thick but spreadable glaze.  

Recipe without photos . . .

S’mores Cake Roll    About 10 to 14 servings

4 eggs, separated

1/2 cup granulated sugar

1 teaspoon vanilla

1/3 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup water

-------

3 to 4 crushed graham crackers – divided use

Marshmallow Cream Filling (recipe follows)

Chocolate Glaze (recipe follows)

Mini marshmallow

1.    Preheat oven to 375° F. 

2.    Spray a 15 x 10-inch jelly roll pan with pan spray (this insures parchment sticks to the bottom of the pan). Then line it with parchment paper, leaving an extra 1-inch of the paper sticking up on both 15-inch sides of the pan so that cake may easily be lifted out after baking. Spray top of parchment paper with pan spray. 

3.    In a large mixing bowl, beat egg whites until foamy; gradually add 1/2 c. sugar, beating until stiff peaks form.  

4.    In another mixing bowl, beat egg yolks & vanilla on high speed for about 3 minutes. Gradually add 1/3 c. sugar, continue beating for 2 minutes.

5.    Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed (beginning and ending with the flour mixture), beating just until batter is smooth.  

6.    Gradually fold chocolate mixture into egg whites.

7.    Spread evenly in jelly roll pan.

8.    Bake at 375 for 12 to 15 min. or until the top springs back when touched lightly in center. 

9.    Immediately and carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. 

10.  Slowly use your hands to roll up the cake inside the parchment paper— rolling from short end to short end — until it is completely rolled up.  

11.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

13.  Carefully unroll cake so it is flat; remove parchment as it unrolls.

14.  Spread Marshmallow Cream Filling over the top of the cake (leaving just about 1/4-inch free on each long side). Sprinkle with about 2/3 of the crushed graham crackers.

15.  Roll it back up into a log and place on a serving tray.

16.  Frost with Chocolate Glaze. 

17.  Refrigerated for at least 1 hour.

18.  Before serving, add mini marshmallows to the top and edges of cake roll; use a kitchen torch to toast marshmallow. Sprinkle remaining graham cracker crumbs over cake.

Marshmallow Cream Filling: 

4 oz. cream cheese, softened

7 oz. container marshmallow fluff

About 1/2 cup whipping cream, divided

Add cream cheese, marshmallow fluff and heavy cream to mixer and beat until well combined.

Chocolate Glaze

2 tablespoons butter

2 tablespoons cocoa

1/2 cup heavy cream

1 cup powdered sugar

1/2 teaspoon vanilla

Over low heat, melt butter. Add cocoa and 2 tablespoons cream, stirring until smooth and slightly thickened. Do not boil.  

Remove from heat; cool slightly. 

Gradually blend in sugar, vanilla and enough remaining cream to create a thick but spreadable glaze.