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Resurrection Rolls

Name: Resurrection Rolls
Ingredients: 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; 1 tablespoon (6g) ground cinnamon; 1/3 cup (67g) granulated sugar; 1/4 cup (57g) unsalted butter, melted; 12 large (72g) marshmallows; 1 large (50g) egg, room temperature; 1 tablespoon (15g) water; 1/2 cup (60g) confectioners' sugar; 2 teaspoons (10g) water

A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike.

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Ingredients

Dough

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

Instructions

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.
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). Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms.
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.
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.
Line a baking sheet with parchment paper.
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.
Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12×9-inch rectangle. Cut dough into 12 (3-inch) squares.
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.
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.
Preheat oven to 375°F (190°C).
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.
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.
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. (Alternatively, transfer to a pastry bag fitted with a Wilton No. 2 piping tip.) Pipe small crosses on top of each bun as desired. Store in an airtight container for up to 4 days.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.

Recipe by Bake From Scratch.