Resurrection Rolls & Reading {Recipe} Tuesday Talk V11

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Easter is coming soon!

Easter is easily one of my favorite holidays of the year. I love this time of focusing our hearts on Christ’s redemptive work on the cross. There are so many ways that we do this in our home and I’m excited to share some of them with you, before Easter. I always have the best intentions to do this but following through can be so hard.

A couple of weeks ago I shared how you can make your own resurrection eggs and if you haven’t made yours yet, it’s not too late. The 2016 start date is tomorrow!

A simple resurrection roll recipe and story idea to bring the real story of Easter to life.

Today I wanted to share a long time Easter tradition of ours, resurrection rolls. I also want to share about one of our favorite books to read this time of the year as well.

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Resurrection rolls are easy to make and tasty to eat too. I started making resurrection rolls with Marissa when she was just 3 years old and it is tradition that I am so glad we’ve kept.

How to celebrate #Easter with kids by making #resurrection rolls! Click To Tweet

A simple resurrection roll recipe and story idea to bring the real story of Easter to life.

Resurrection Rolls
A fun recipe to make with kids celebrating the resurrection of Christ.
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370 calories
68 g
33 g
10 g
4 g
6 g
104 g
192 g
35 g
0 g
4 g
Nutrition Facts
Serving Size
104g
Amount Per Serving
Calories 370
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 33mg
11%
Sodium 192mg
8%
Total Carbohydrates 68g
23%
Dietary Fiber 1g
3%
Sugars 35g
Protein 4g
Vitamin A
7%
Vitamin C
0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Can of crescent rolls
  2. 8 Large marshmallows
  3. Small bowl of cinnamon sugar
  4. 2T Butter, melted
Instructions
  1. 1) Preheat the oven to 400 degrees.
  2. 2) Dip the marshmallow into the butter then roll in the cinnamon sugar.
  3. Explain that the marshmallow represents Jesus' body and the butter & Sugar are the spice they prepared his body for burial with.
  4. 3) Wrap the marshmallow in the crescent roll sealing all of the edges tightly.
  5. Explain how they placed Jesus in the tomb and sealed it closed.
  6. 3) Bake for about 12 minutes or until golden brown on a lined (very important) cookie sheet. I like to use a silpat mat for easy clean-up.
  7. When the rolls are finished let them cool for a few minutes then reveal the empty tomb.
  8. He is risen, He is risen indeed!
beta
calories
370
fat
10g
protein
4g
carbs
68g
more
Our Pretty Little Girls http://ourprettylittlegirls.com/
 Resurrection_Roll_Assembly Marshmallow_Spices Rolls_Tomb Finished_Roll
Easy & fun to make and the perfect visual of an empty tomb. 

 While we wait for our rolls to bake we have made it a tradition to read one of our favorite books.

This_No_Fairy_Tale

In the 4 years that I have been reading this book with the girls I have yet to finish it with dry eyes. In a world of ‘once upon a time stories’ this book shares the ultimate fairy tale in a way that brings this mama to tears EVERY single time.

These are the Easter traditions that I dream of continuing with my grand-kids someday.
No eggs or bunnies, but the beautiful story of an empty tomb
The truth about Easter.

What is your favorite Easter tradition?

Basic Wheat Sandwich Bread {Recipe}

Yesterday was gloomy, rainy and a bit cold for a spring day. So I did the only thing that makes sense to do on such a day. I baked. Besides it being the perfect baking day we also happened to be just about out of bread. This is our basic go to toast/sandwich bread recipe. We have been making it for several months now and we love it. It is easy, doesn’t require much and is a lot lighter than most sandwich bread recipes I tried before it.


Basic Wheat Sandwich Bread

Makes 2 loafs

Ingredients:

1 Cup warm (not hot) water

2 tsp active dry yeast

1 Cup milk 

(Usually I warm it up in the microwave a bit, do not get it hot!)

1/4 Cup honey

2 Tbs canola oil

1 Tbs salt

2 3/4 Unbleached all purpose flour

2 3/4 whole wheat flour

Directions:

1. Pour the water in the bowl of a stand mixer and sprinkle yeast over the top. Add in milk honey and oil, stir.

2. Add in 2 cups of the all purpose flour and stir to combine ingredients. Add in the remaining flours and mix to form a shaggy, half mixed dough. Let dough rest for 20 minutes.

3. After the dough has rested let the mixer knead the dough for 8-9 minutes. The dough is kneaded when it feels smooth, slightly tacky, forms a ball without sagging and springs back when poked. 

4. Place dough in a lightly oiled bowl and cover with saran wrap to rise until it has doubled in size. This can take anywhere from 1-3 hours depending on how warm your house is. Do not rush this step. 

5. Divide the dough into two even balls and grease your loaf pans. Shape each ball into a loaf by flattening it out and folding it in thirds, pinching the bottom and side seams closed. Place seam side down in the loaf pans and let the loaves rise until they start to dome over the top of the pans 45 minutes to 1.5 hours. 

6. Heat the oven to 425 degrees about halfway through the rising process. 

7. Gently slash the top of the loaf being careful not to deflate the loaf and put in the oven. Immediately turn the heat down to 375 degrees and bake for 30-35 minutes. Typically I tint the loaves with a large piece of foil about halfway through the baking process. 

8. Remove the loaves from the pans and allow to cool completely before slicing. 

Loaves will keep for several days. You can also wrap in foil and freeze once they are cool if you wish to do so. Just be sure to allow the bread to defrost completely BEFORE unwrapping it from the foil. 

Enjoy!


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