Ink, Yarn & Beer

my life a bit at a time

Easter Rolls

April 4, 2010

This year our Easter brunch is out in Ventura, with various family members coming and sharing goodies.  As always, it will be pleasant to see everyone, old and young, and to enjoy the company of family.  And eat good food!  Our contribution is homemade egg bread rolls with poppy seeds, made by the master brewer himself, Josh.

Easter Rolls Recipe

  • 1/2 cup plus 2/3 cup warm water
  • 2 tablespoons dry yeast
  • 1 tablespoon plus 1/2 cup sugar
  • 6 large eggs
  • 1/2 c. melted butter
  • 1 teaspoon salt
  • 7 1/2 cups (about) all-purpose flour
  • 2 large egg yolks
  • 1 tablespoon water
  • black poppy seeds

Proof the yeast and create a sponge by combining 1/2 c. warm water, 1 T. yeast, and 1 T. sugar in glass; stir until dissolved.  Let stand until foamy, which is about 10-15 minutes.

In large bowl, using electric mixer (such as a Kitchen Aid with a whisk and bread dough hook), beat 5 eggs until light yellow; add melted butter, 3/4 c. sugar, and continue beating until light and thick, about 3-5 minutes.  Continue beating as you add 2/3 c. warm water, and then the yeast mixture.   Change whisk for bread hook.  Add flour 1 c. at a time until a smooth dough is formed – about 5 cups, but more or less may be necessary.  Beat well after each cup of flour.  After all the flour is added to bowl, continue to  beat on medium speed until smooth and elastic, about 5 minutes.  If necessary, add more flour in tablespoons (you don’t want a tough dough) if it gets sticky.  When done in the bowl, tun out onto a floured board, and knead by hand about 2 minutes.

Lightly oil large bowl; place dough in bowl, turning to coat with the oil.  Cover with saran wrap and / or a damp kitchen towel; let dough rise  until doubled in volume, about 1 hour.

Punch down dough; recover with plastic / towel and let rise another 30 minutes.

Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 24 equal portions. This can be done by slicing dough with sharp knife and weighing out.  If you have a kitchen scale, place a saucer on the scale, set to zero, and allocate dough for 2.5 oz.  Once weighed out, roll into ball, and place onto baking sheet, allowing room to expand.  Let rise in warm area until almost doubled, about 30 minutes.  If you do not have a scale, create rolls which are about 2-3 inches in diameter, or consistent in size for even baking.

Preheat oven to 400°F. Whisk 2 yolks with 1 tablespoon water to blend. Brush dough with egg mixture.  Sprinkle on poppy seeds.  Drop oven heat to 350°F.  Bake about 20 minutes; rolls will be golden brown and sound hollow when tapped on bottom.  Cool on wire racks.


  1. These look spectacular. I’m going to try making them.

    Thank you very much.

  2. They are incredibly good! The bread has a more breadlike / cakelike texture than most egg breads, which I think is because of the use of butter. If you want a more “feathery” texture, which to me is more typical of egg breads, try using 3/4 c. of oil instead. A plain, neutral cooking oil will do. You may need more flour as a result.

    It is awfully hard not to be naughty and steal one or two in the middle of the night!

  3. Pingback: Spring Cleaning in the Land of UFOs « Ink, Yarn & Beer

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