I know that Easter is past. Life gets very busy so I don’t always have the time to write and post things as often as I had. But I wanted to share this fun roll recipe.

Don’t these look fun? And they don’t take all day to make either. I saved this recipe from a woman’s magazine ad for Fleischmann’s Rapid Rise yeast and PET evaporated milk. I am not sure the year of the magazine that I got this from. I have made these for my stepdaughters maybe 10 years ago but I think I had saved the magazine page before that.

These pretty much can be ready for the oven in one hour. Pretty good for a yeast roll.

• 5-5 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 tablespoon grated lemon peel
• 3/4 teaspoon salt
• 3/4 cup evaporated milk
• 1/2 cup water
• 1/3 cup vegetable or canola oil
• 2 eggs,slightly beaten
• glaze, optional

The best part about baking these rolls again was baking them with my granddaughter. She has “helped” me bake before so I thought she would want to “help” again. And she did! I even made her her own apron for the occasion.

The recipe: combine 2 cups flour, the sugar, yeast, lemon peel,and salt. Heat milk, water and oil until very warm (125-130 F); stir in dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 4-5 minutes. Cover, let rest 10 minutes.

I have not kneaded yeast dough by hand for many years. That’s what my Kitchen-Aid mixer’s bread hook is for! But I am at my daughter’s house and needs must! While I am kneading the dough granddaughter is watching and starts kneading the flour on her small board. Daughter tells me that she is trying to do what I am doing, so I give granddaughter a bit of dough and she follows my lead and does a great job. Look at the concentration on her face.

Now it is easier to work with half the dough at a time to shape the rolls. These make a good size roll and will make 18. Cut each half of dough into 9 equal pieces. I did not get mine very equal but it’s home made, so who cares? Roll each piece into a 10 inch rope. Tie into a knot with one end shorter. This will be the head. Pinch this end into a beak and put tiny pieces of craisins (dates in the original recipe) for eyes. Flatten the other end into the tail and make a few cuts. Place on lightly oiled baking sheet. (If I were at home I would have lined the baking pans with parchment paper.) Brush oil over all (or spray with cooking spray), cover and let rise for 20-30 minutes. Or cover with plastic wrap and put in fridge from 2-24 hours. We placed these in the fridge for overnight so they could be baked fresh for Easter dinner. I took them out of the fridge about an hour before putting them in the oven. Bake at 350 F for 12-15 minutes.

I had packed the recipe card away and did not remember the amount of baking time. I guessed at 20 minutes but just before 15 minutes into the baking they smelled done. And they looked done. The bottoms were a bit browner than I like and I think that was because we oiled the baking pan. I think (but don’t quote me on this) that parchment paper would have been the better choice.  Optionally one can make a glaze with powdered sugar, milk or water, and food color to brush over the rolls to make them Easter colorful. I did not choose to do this.

And they were served with our Easter dinner of  Prime Rib Roast (cooked by son-in-law), along with cucumber salad and mashed potatoes.  Pies, Easter brownie bites, and cookies for dessert.

He is risen. He is risen, indeed! New life for all!