Spring is here, and with it comes one of the most beloved holidays of the year: Easter. Whether you celebrate the holiday for its religious significance or simply enjoy the opportunity to spend time with loved ones, one thing is for certain – no Easter celebration is complete without some delicious treats to enjoy.
One traditional Easter recipe that always delights is Amish Easter Bread Rolls. These soft, fluffy rolls are a staple of Amish cuisine, and are perfect for serving at Easter brunch or dinner. Made with simple ingredients that you likely already have on hand, these rolls are easy to make, and the resulting flavor is out of this world.
The secret to the perfect Amish Easter Bread Roll is in the dough. The recipe calls for yeast, which gives the rolls their signature texture and flavor. The dough is then shaped into rolls and baked until golden brown and perfectly fluffy. The end result is a soft, pillowy roll with a slightly sweet taste that is perfect for slathering with butter or enjoying with your favorite jam.
Not only are Amish Easter Bread Rolls delicious, they are also steeped in tradition. For generations, Amish families have been making these rolls for their Easter celebrations, passing down the recipe from mother to daughter. By making these rolls yourself, you can participate in this rich tradition and create a special Easter memory that will last a lifetime.
So this Easter, why not add a little Amish flavor to your celebration with these delectable Amish Easter Bread Rolls? Your family and friends will thank you, and you may just start a new tradition of your own.
INGREDIENTS
• 3 cups all-purpose flour
• 1/4 cup sugar
• 7g active dry yeast
• 1 teaspoon salt
• 2/3 cup warm milk
• 40g butter or margarine, softened
• 2 eggs
• grated orange zest
• 1/4 cup chopped blanched almonds
• 1/2 teaspoon anise seeds
• 6 hard-boiled eggs
• vegetable oil
GLAZE
• 1 cup confectioners’ sugar, sifted
• 2 to 3 tablespoons orange juice
• sprinkles or nonpareils, for decorating
DIRECTIONS:
• In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
• Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 mins
• Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Dye the hard-boiled eggs in Easter colors and lightly rub with oil. The Amish will not generally use dyed eggs, but bake the rolls without eggs. Eggs are an English addition that make for a beautiful display.
• Punch dough down. Divide dough into six and roll each piece into a rope. Loosely twist rope and then form a circle and tuck an egg into openings. Cover and let rise until doubled, about 30 minutes.
• Bake at 180ºc for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
Decorate with a glaze and (sprinkles if desired) – or use chocolate eggs after the rolls have cooled, keep the space in the center open with some rolled up foil.
