Soft Easter Rolls (Print Version)
# Ingredients:
→ Dough Base
01 -
1 cup orange juice
02 -
3¾ cups all-purpose flour
03 -
1 teaspoon vanilla extract
04 -
¾ cup whole milk (warm, 40-43°C)
05 -
½ cup + 1 teaspoon brown sugar
06 -
2¼ teaspoons active dry yeast
07 -
6 tablespoons unsalted butter, softened
08 -
2 large eggs, room temperature
09 -
2 teaspoons orange zest
10 -
1 cup raisins
11 -
1 teaspoon kosher salt
12 -
1½ teaspoons ground cinnamon
13 -
½ teaspoon ground nutmeg
→ For the Cross
14 -
6 tablespoons water
15 -
2 tablespoons melted butter
16 -
½ cup all-purpose flour
# Instructions:
01 -
Heat up the orange juice and raisins in a small saucepan over low heat for about 5 minutes. Let it sit for another 10 minutes once removed from heat. Drain the raisins (discard the juice) and set them aside.
02 -
In a big mixing bowl, combine the flour, orange zest, cinnamon, nutmeg, and salt. Set this dry mix aside for later.
03 -
Combine the warm milk, yeast, and 1 teaspoon of sugar in a small bowl. Let it stand for around 5 minutes or until it looks foamy.
04 -
Using a stand mixer fitted with a paddle attachment, cream together the butter and remaining sugar on medium speed for about 2 minutes, until it turns fluffy. Add the eggs, vanilla, and raisins, then mix until everything’s blended.
05 -
Switch to the dough hook on your mixer. Gradually add the flour mix and yeast mixture until the dough forms a smooth, elastic ball. The texture should be sticky but not too much. Let the mixer knead this dough on medium-high speed for 3-5 minutes.
06 -
Grease a big mixing bowl lightly with oil. Place the dough in, flip it to coat with oil, and cover with a clean kitchen towel. Let it rise in a warm spot until it doubles in size, usually 45-60 minutes.
07 -
Gently press down the dough to release air. Roll it into a 15-inch-long log, then cut it into 15 equal pieces. Flatten each piece into small rounds and roll them into neat balls.
08 -
Lightly grease a 9x13-inch baking dish. Arrange the dough balls in the pan. Cover with another clean towel and leave them to rise again until they double in size, about 30-45 minutes.
09 -
Preheat your oven to 350°F (175°C). Mix the flour and water to form a smooth paste for the cross. Spoon the paste into a plastic bag, snip off a tiny corner, and pipe a cross onto each ball. Bake for 22-25 minutes until golden brown. Brush the hot rolls with melted butter when they come out.
# Notes:
01 -
Lovely for Easter morning breakfasts.
02 -
Store these buns in an airtight container for 2-3 days.
03 -
They freeze well for up to 3 months.