Easter mornings call for something warm and comforting. These rolls are my answer: simple, soft, and just sweet enough to feel special.
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I've kept the method straightforward, so you can focus on the joy of the day rather than fussing over dough. The result is a batch of golden, pillowy rolls that disappear fast.
Whether you're serving them with ham or just with butter and jam, they bring a homemade touch to the table.
Why You'll Love This Recipe
About the Ingredients
4 cups (500g) all-purpose flour, plus more for dusting
Use a good quality all-purpose flour. You can substitute bread flour for a chewier texture.
1/4 cup (50g) granulated sugar
Adds a touch of sweetness. You can reduce to 2 tablespoons if you prefer less sweet.
2 1/4 teaspoons (7g) instant yeast (one packet)
Instant yeast doesn't need proofing. If using active dry, dissolve in warm milk first.
1 teaspoon salt
Fine sea salt works best. If using kosher, increase to 1 1/2 teaspoons.
1/2 cup (113g) unsalted butter, melted and cooled
Salted butter works too, but reduce the salt to 1/2 teaspoon.
1 large egg, room temperature
Room temperature egg incorporates better. If cold, place in warm water for 5 minutes.
1 cup (240ml) whole milk, warmed to 110°F (43°C)
Whole milk gives richness. You can use 2% or almond milk, but the rolls will be less tender.
For the egg wash: 1 large egg beaten with 1 tablespoon water
This gives a shiny, golden crust. You can skip it for a matte finish.
Tips & Tricks
Don't overheat the milk
If it's too hot, it will kill the yeast. Aim for 110°F (43°C) – warm to the wrist.
Knead until smooth
The dough should be elastic and slightly tacky. Over-kneading can make rolls dense.
Let them rise in a warm spot
If your kitchen is cool, place the dough in an oven with the light on, or near a warm stove.
Pro Tips
Step-by-Step Instructions
1. Mix dry ingredients
In a large bowl, whisk together flour, sugar, yeast, and salt. Make a well in the center.
2. Add wet ingredients
Pour the melted butter, egg, and warm milk into the well. Stir with a wooden spoon until a shaggy dough forms.
3. Knead the dough
Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
4. First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Shape rolls
Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and place in a greased 9×13-inch baking pan, spacing them evenly.
6. Second rise
Cover the pan with a damp cloth and let rise for 30-45 minutes, until puffy and nearly doubled.
7. Preheat and brush
Preheat your oven to 375°F (190°C). Brush the rolls gently with the egg wash.
8. Bake to golden
Bake for 20-25 minutes, until the tops are deep golden brown and the rolls sound hollow when tapped. An internal temperature of 190°F (88°C) is ideal.
9. Cool and serve
Remove from the oven and let cool in the pan for 10 minutes. Serve warm or at room temperature.
Delicious Variations
Cinnamon Sugar
Roll each piece of dough in cinnamon sugar before baking.
Garlic Herb
Add 2 cloves minced garlic and 1 tablespoon dried herbs to the flour mixture.
Whole Wheat
Replace half the all-purpose flour with whole wheat flour and add 2 tablespoons honey.
How to Store Easy Easter Baked Goods
Refrigerator
Store in an airtight container for up to 3 days. They will stay soft.
Freezer
Freeze baked rolls in a freezer bag for up to 2 months. Thaw at room temperature.
Reheating
Warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20 seconds.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes, you can prepare the dough through the first rise, then refrigerate it overnight. Let it come to room temperature before shaping.
Q: Can I use active dry yeast instead of instant?
Yes, but you need to proof it first. Dissolve the yeast in the warm milk with a pinch of sugar and let it foam for 5-10 minutes.
Q: Why are my rolls dense?
Dense rolls often result from over-kneading or not enough rising time. Make sure your dough doubles in size and handle it gently.
Q: Can I add dried fruit or nuts?
Absolutely. Fold in 1/2 cup of raisins, cranberries, or chopped nuts after kneading.
Q: How do I know when the rolls are done?
The tops should be golden brown and the internal temperature should read 190°F (88°C). You can also tap the bottom – it should sound hollow.
I hope these rolls bring warmth to your Easter table. Share your baking journey in the comments below – I'd love to hear how they turned out!
Easy Easter Baked Goods
Easy Easter Baked Goods: soft, buttery rolls with a golden crust, perfect for a festive brunch or dinner side.
🧂 Ingredients
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) instant yeast (one packet)
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 cup (240ml) whole milk, warmed to 110°F (43°C)
- For the egg wash: 1 large egg beaten with 1 tablespoon water
📋 Instructions
- 1Mix dry ingredients — In a large bowl, whisk together flour, sugar, yeast, and salt. Make a well in the center.
- 2Add wet ingredients — Pour the melted butter, egg, and warm milk into the well. Stir with a wooden spoon until a shaggy dough forms.
- 3Knead the dough — Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
- 4First rise — Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- 5Shape rolls — Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and place in a greased 9×13-inch baking pan, spacing them evenly.
- 6Second rise — Cover the pan with a damp cloth and let rise for 30-45 minutes, until puffy and nearly doubled.
- 7Preheat and brush — Preheat your oven to 375°F (190°C). Brush the rolls gently with the egg wash.
- 8Bake to golden — Bake for 20-25 minutes, until the tops are deep golden brown and the rolls sound hollow when tapped. An internal temperature of 190°F (88°C) is ideal.
- 9Cool and serve — Remove from the oven and let cool in the pan for 10 minutes. Serve warm or at room temperature.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
