Empty Tomb Rolls
These rolls are a wonderful tradition to bake for Easter. You bake them with a marshmallow in the middle and when they are finished baking, the rolls are hollow. Empty like a tomb.
Ingredients
- 28 Rhodes Yeast Dinner Rolls thawed
- 28 Large Marshmallows
- 1/2 cup butter melted
- 2 tbsp cinnamon
- 1/2 cup sugar
Instructions
- Preheat oven to 350 degrees. Place frozen Rhodes Yeast Dinner Rolls on a plate and allow about 30 minutes to thaw. Once the dough is soft, stretch each dough ball into flat circles (about 1 cm thick). Combine the cinnamon and the sugar in a bowl. Dip the marshmallows in the melted butter, and then roll them in the cinnamon sugar. After coating the marshmallows in cinnamon sugar, place one on each dough circle. Pull the dough up over the marshmallow and pinch the dough together. Dip the bottom (the side that's not pinched) in the butter and then in the cinnamon sugar. Place roll pinched side facing down in a greased cake pan. Cover the cake pan with saran-wrap (grease the saran-wrap as well!) and let the rolls rise for at least 2 hours.Bake for 15-20 minutes or until golden brown. Serve and eat warm!*As a tradition, some people like to start these rolls on Good Friday and then bake them on Easter Sunday. If you are wanting to do this, put them in the freezer on Friday so they don't rise like crazy and then put them in the fridge Saturday night. On Sunday, keep the rolls out of the fridge for at least an hour before baking. Let them rise and double their size before you try to bake them.