Easter Rolls

I love Easter and it’s so nice to find a way to make it more meaningful.  I want our boys to know what Easter is all about.  I want them to understand the Passover and that because of a perfect mans willing sacrifice of his own life,  death will only be a sting in the eternal journey of a continued life.  He concurred death so that we can too defeat the grave and be free.  I started searching online for something I could cook up with an analogy.  This was the best thing I could find for explaining the resurrection to a 4 and 5 year old.  It went well and the boys really seemed to understand and grasp onto the meaning.  Not to mention they were delicious and made the house smell TANTALIZING!

I copied the recipe from here:  http://growinggourmets.blogspot.com/2011/04/resurrection-rolls-resurrection-cookies.html

She has some great pictures of the whole process too.  However, when I made them I used crescent rolls.

Easter Rolls

1 can of refrigerated biscuits (crescents)
1 package of large marshmallows, (must be fresh; stale ones won’t work)
1 stick butter
1 cup sugar
1 tablespoon cinnamon

Melt butter in a microwavable bowl.  In a separate bowl, combine the sugar and cinnamon.

 Have the children each take a marshmallow.  Jesus was pure and sinless which is represented by the white marshmallow.

Now have the children roll the marshmallow in the butter.  After Jesus died on the cross, they anointed his body with oil.

Next, roll the marshmallow in the cinnamon sugar mixture.  This represents the spices that were put on Jesus’ body before they placed him in the tomb.

Take one biscuit and flatten it with your fingers. Wrap the biscuit around the marshmallow and seal it very carefully.  Make sure it completely sealed.  Jesus was placed in the tomb and they rolled a large stone in front of it to seal it.

Roll the ball of dough in the cinnamon sugar mixture and place it on the cookie sheet.  Be sure and place them, seal side down, so the marshmallow doesn’t expand and puff out the top.

Bake the biscuit tombs in a 350 degree oven for 10-15 minutes or until browned on the outside.  Remind the children that Jesus was sealed up in the tomb for three days.

Finally, remove the biscuits from the oven.  Let cool slightly and encourage them to break open the tomb.  Where is Jesus?  He has risen!  The rolls taste sweet. Easter is a sweet time because Christ died for us and then three days after the cross, he arose so that we also can have a new life in Him!

Pani Popo (Coconut Rolls)


When I was living in Hawaii, this was my favorite food ‘discover’.  This is a polynesian coconut roll that was frequently eaten with dinner, for dessert, or just for a snack. . . basically whenever we could think of an excuse to make them.  It’s SOOO easy which makes it even better!  I don’t make them very often anymore, but they were a must with the Kalua Pork.

Pani Popo

12 frozen rolls (I use Rhodes Rolls)

1 can coconut milk

3/4 cup sugar

Place the frozen rolls onto a baking sheet. I put them into the oven with the oven light on for about 2 hours.  (This is a GREAT trick for letting bread’s rise. The oven allows a safe place for dough without any thing that could harm the rising process and the light acts as a little heat lamp without getting too hot.)  Once they are doubled in size remove them from the oven.  Preheat oven to 350 degrees. Whisk together coconut milk and sugar in a bowl and then carefully pour the milk mixture over the rolls so that each roll has been drizzled.  The coconut milk will be about 1/2 an inch high in the pan so that the rolls appear to be floating.  Bake for 25-30 minutes, or until the rolls are golden on top. (This last step is optional:) Use a spatula to flip the rolls upside down and bake for another 5 minutes.  Done!

The remaining coconut milk in the pan can be used to spoon ontop of the rolls or throw it in the blender with a can of pineapple chunks and ice cubes and you’ve got pina colodas!

Angel Biscuits

Nothing makes me happier than the whole family working together to make dinner. This Sunday I made the most amazing mouth-watering biscuits, thanks to my new Lion House Bakery cookbook. These really are bakery perfection! Hope you enjoy, and happy cooking!



Angel Biscuits

1 package (2 1/4 tsp) active dry yeast
1/4 cup warm water
5 cups flour
1 tsp. salt
1/4 cup sugar
2 tsp. baking powder
1 cup shortening (butter flavor is the best!)
2 cups buttermilk
3 Tbsp. butter, meltedIMG_0240

Preheat oven to 400 degrees and grease baking sheets. Dissolve yeast in warm water and set aside. Measure all the dry ingredients and stir together. Cut in the shortening with a pastry cutter or two knives. Add yeast to the buttermilk, then add this to the first mixture. Mix well with a fork, wooden spoon, or your hands. Turn out on floured counter and pat to desired thickness. (about 3/4 inches thick is perfect) Cut biscuits with a round biscuit cutter or a glass cup. Dip biscuits in melted butter and place on greased pan. Bake 12 minutes or until lightly golden brown on top.

Note: buttermilk is made by pouring 1 Tbsp vinegar in a 1 cup measuring cup and filling the rest with milk. Or for this recipe 2 Tbsp. vinegar, the remainder of the 2 cups filled with milk.

Easy Dinner Rolls

Don’t be fooled by the ‘easy’ in the title.  I often think that if something is easy it probably isn’t as good as something more time consuming and difficult.  These rolls are DELICIOUS! I LOVE them and make them frequently.  I have a few different roll recipes that I love equally, but for different occasions and purposes.  Really, I can’t live without any of them!

Easy Dinner Rolls
In Kitchen Aid mix the following:
1/2 cup HOT water
1/2 cup milk (warmed)
1 egg beaten
1/3 cup butter (melted)
1/3 cup sugar
1 tsp. salt

Slowly add the following:
3 3/4 cup flour
1 Tbsp. yeast

Mix and Kneed for about 3 minutes. When dough feels kind of elastic-y pour it onto a floured surface, form it into a ball and then place in a large bowl.  Let rise until double (about an hour).  (If making Peroskis follow the instructions above).  When done rising pour it back onto the floured surface and using a serrated knife cut out small fist-fulls of dough and shape it into a ball and then place on baking sheets. Let rise again for about 30-45 minutes.  Bake at 400 degrees for 10-15 minutes or until golden brown.

Soft, Perfect Dinner Rolls

Just as the name depicts, these rolls really are perfectly soft and sweet.  These are the reason it’s impossible for me to ever go on a no-carb diet.  I can not live without my rolls!


Soft Perfect Dinner Rolls

(adapted from the Lion House dinnner rolls)

2 tablespoons active dry yeast
  (if using instant yeast use 1 1/2 Tbsp. no need to proof, just add to recipe)
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg, 1 egg white for basting
2 1/2 teaspoons salt
2/3 cup dry milk
3 cups white flour
2 1/2-3 cups whole wheat flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes using an electric mixer. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll out into a large circle. Brush the top with melted butter. Using a pizza cutter or sharp serrated knife, cut the circles as you would a pizza into triangles. Roll each small triangle up like a crescent and place on a lightly greased baking sheet with the roll resting on it’s open edge.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Just before putting in the oven, lightly baste one beat egg white over the tops of the rolls. Bake at 375 degrees for 12-14 minutes until they are nicely browned. As soon as you take them out brush with melted butter on top to give the glistening look.

Peroskis – Stuffed Rolls

 This is my all time favorite go-to recipe when I don’t know what to make and we don’t seem to have anything to eat.  We almost always have the ingredients to make rolls, and we usually have cheese and sausage or ground beef in the freezer.  This does take some time if you are making yeast dough, but it’s so easy and it’s great to double the recipe and freeze the other half for another -don’t want to cook- kind of day.  I probably make this once a month and my little boys LOVE it!  I wouldn’t really qualify it as healthy, but considering my boys refuse to eat anything green this is a big step in the right direction.   My mom made this frequently when I was growing up and it was always a favorite, especially because it was a little different every time. My mom always called them Peroski’s (Pair-O-shkees).  I’m guessing this recipe originally came from the Polish Perougi’s which are traditionally potato, cheeses, and spices wrapped inside a dough boiled to cook.  This is my evolved-Americanized version which should probably be titled stuffed rolls.  I serve them alone for dinner, because I’m not that fancy, but they can also be a side dish or appetizer.  The great thing about Peroskis is that you can fill the dough with anything you want.  Hamburger, olives, and taco seasoning. Beans and cheese. Chicken with alfredo sauce.  I’ve written in my two favorite fillings I’ve created below. Happy Cooking!


Peroski (Pair-O-shki) –aka stuffed rolls
Step One
: Make the filling ahead of time and store in the fridge.  You can’t use it too warm or it will ruin the dough. Sometimes I make the filling in the morning or the night before just to have it done and out of the way.
Step Two: Make your THIS or THIS and let it rise the first time just like normal.  ***
Step Three: When done rising, roll the dough out onto a floured surface to be about 1/4 inch thick. Cut into squares.(tip: only use serrated knives when working with yeast dough) You can also cut into rectangles if you want them to be long instead of round.  Place a spoonful of filling into each square. Pinch the dough shut and lay pinched-side down onto greased baking sheet.

Step Four:  Let rise again for about 30-40 minutes (they will not double in size)
Step Five: baste with whisked egg whites if you want them to have a glazed look and then bake according to your roll recipe directions. Done and delicious!

***If you want to make a faster version you can use refrigerated crescent dough, just skip the rising steps.


Creamy Goodness -Filling 1: (I don’t measure, so this is a good estimate)
1 tube sausage (mild)
4-8 oz. cream cheese
1/2-1 cup brocoli florets
shredded cheddar cheese to sprinkle
Cook the sausage in a frying pan until brown and then turn the heat down and add the cream cheese and brocoli.  Stir and smoosh it up until the cream chease is all liquefied and immersed. Store in the fridge until ready to put on dough. When dough is ready put a spoonful of the mixture in the center of the dough, sprinkle with cheddar cheese.

Healthy Goodness -Filling 2: (Again, sorry for the lack of measuring)
1 tube sausage (mild)
1/2-1 cup sour cream
1 cup-ish pico de gallo
shredded cheddar cheese to sprinkle
Follow the same instructions as the above recipe.