I started making these Easter bread tombs a few years ago and my kids love them.
This recipe allows me to tell them the marshmallow will disappear and also share the story of Easter, Jesus and the empty tomb.
These rolls are a little sweet and the marshmallows melt into the bread, making a delicious treat.
They are great served fresh from the oven. If you have left overs, they are delicious opened and warmed up, served with a little (ok a generous portion) of butter. These are great to serve before Easter dinner. You can even make them for breakfast Easter morning.
- 1 3/4 cups warm water
- 2/3 cup sugar
- 1/4 cup melted butter
- 3 Tablespoons live yeast
- 2 eggs
- 3 cups all purpose flour
- 1/2 cup all purpose flour (if needed and to flour the board)
- 2 cups wheat flour
- bag of large marshmallows
- In a large bowl, add the water, sugar, oil and mix.
- Add in the yeast and stir.
- Allow the mixture to sit for 10 minutes allow the yeast to grow
- Add the eggs and mix, add half the flour and mix.
- Add a little flour at a time until mixture is not wet and forms a ball. (I like to put little pats of butter on it)
- Place bread in a ball and cover. Allow bread to rise for an hour.
- Take a small amount of dough and roll it out or press it out with your hands.
- Place a marshmallow down in the middle and sprinkle with a little cinnamon sugar.
- Place in a greased pan and repeat until the pan is full.
- Allow to rise for 10-15 minutes.
- Place in the oven and bake for 20-25 minutes until golden brown.
- Remove and butter the tops of the rolls.
- Open one of the rolls and you will notice the marshmallow is gone and all that is left is an empty 'tomb'.