Naturally Yeasted Resurrection/Empty Tomb Rolls

I know Easter 2021 is over, but I just have to share and celebrate! I’m sharing about these Empty Tomb/Resurrection Rolls I made for this most recent Easter that fell on General Conference. See the pic above? Doesn’t it look just like an empty tomb? I made it out of sourdough, aka naturally yeasted whole wheat dough. Yesss, success, with real food, and digestible whole grains! This roll doesn’t look as pretty and puffy as its white flour counterpart, but it’s much better for you. I usually make cinnamon rolls for General Conference to eat on Sunday. I wan’t going to make them this year, just because of the work involved on top of everything I’m doing. I didn’t say anything, but two of my boys asked if I was going to do it, so I decided to continue with my attempt to establish a tradition with puristy food, even though it’s late in the game in my establishing-traditions- mothering career and I’m still perfecting my purist recipe.

Last year’s attempt was a fail, but this year it worked! The difference was two fold: instead of homemade marshmallows, I abandoned my purist foody principles and used commercial marshmallows. The other different factor was that I let the dough rise for 6 hours before I shaped the rolls.

Here’s the recipe: just go over here and use my natural yeast breadmachine bread recipe. Use the dough setting and let it rise at least 6 hours. Set out some butter to soften at room temperature, if you don’t have it out already. Then divide the dough into two halves. Roll out each half into a big circle until it’s about 1/4 inch thick, or thinner if you like a thinner doughed-roll. Spread butter with a butter knife onto the circle of dough to the edge. Fill up a little bowl with equal parts cinnamon and sucanat or coconut sugar. Then sprinkle the cinnamon sugar mixture over the butter. Preheat oven to 350 degrees. Cut each circle into 8 triangle pieces, as if you were cutting a pizza. Take marshmallow and roll it in the cinnamon sugar mixture. Put the marshmallow on the wide end and roll up. Place your rolled up rolls onto a parchment lined cookie sheet. Roll up all the rolls and then bake for at least 30 minutes or until golden brown. Eat warm if you like the taste of warm cinnamon-y sugary, yeasted rolls. I do! Or wait until cool. Add frosting made out of cream cheese and sugar thinned with water to desired consistency if you prefer. The marshmallows will have melted and will leave an empty space inside the roll.

Here’s how one of the rolls looked before I cut it open.

Here’s what it looked like after I cut it open. So cool! If you can’t be there to see the real empty tomb, it’s great to make your own, especially to make it more real for you and your kiddos.

This is my new tradition to do every spring General Conference, since that event is always close to Easter or on Easter. Then for fall General Conference I’ll stick to my regular natural yeast cinnamon rolls.

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