Easter Dinner Rolls
These rolls hit different than your standard dinner bread. The honey glaze gives them this gorgeous golden color that screams Easter table.
Plus they stay soft for days, which matters when you’re feeding a crowd.
Potato Flakes Create Lasting Softness
Instant potato flakes aren’t just a shortcut here. They absorb moisture during baking, then slowly release it back into the bread over the next few days. This keeps your rolls pillowy soft long after Easter dinner ends. Use the plain variety, not the flavored ones.
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Two Rises Build Better Flavor
Don’t rush the rising process, even when you’re pressed for time. The first rise develops the yeast’s flavor compounds. The second rise after shaping creates the light, airy texture everyone expects from dinner rolls. Cold kitchens need extra time.
Brush Timing Affects Final Color
Apply the honey butter glaze twice for maximum impact. Once before baking to create that golden Easter color, then again right when they come out. The second application soaks into the warm crust and gives you that glossy finish that photographs beautifully.
Getting That Perfect Golden Shine
- Test milk temperature with your wrist – it should feel barely warm, not hot, or you’ll kill the yeast.
- Make rolls the day before and reheat covered with foil at 300°F for 10 minutes before serving.
- Substitute buttermilk for regular milk and add 1/4 teaspoon baking soda for extra tang.
Frequently Asked Questions
Will bread flour make a noticeable difference here?
Absolutely. Bread flour’s higher protein content creates better structure and chew. All-purpose works but gives you denser, less impressive rolls.
How far ahead can I shape these?
Shape rolls up to 24 hours early, cover tightly, and refrigerate. Let them come to room temperature and rise before baking.
What’s the best way to reheat leftovers?
Wrap in damp paper towels and microwave 15-20 seconds, or warm in 300°F oven for 5 minutes wrapped in foil.
Must-Have Items
Easter Dinner Rolls
Ingredients
Glaze
Equipment Needed
- Stand mixer with dough hook
- Large mixing bowl
- Kitchen scale
- Bench scraper
- 9×13 inch baking dish
- Clean kitchen towels
- Small mixing bowl
Instructions
- Activate yeast mixture: Combine warm milk, sugar, and yeast in the bowl of a stand mixer. Let sit for 5 minutes until foamy and bubbly.
- Mix wet ingredients: Add melted butter, egg, salt, and potato flakes to the yeast mixture. Mix with dough hook on low speed until combined.
- Knead dough thoroughly: Gradually add bread flour, 1 cup at a time, mixing on low speed. Once dough comes together, increase to medium speed and knead for 8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with damp towel, and let rise in warm place for 1½ hours until doubled in size.
- Shape rolls: Punch down dough and divide into 12 equal pieces using bench scraper. Shape each piece into a smooth ball by tucking edges underneath.
- Second rise: Arrange shaped rolls in greased 9×13 inch baking dish, leaving small gaps between each roll. Cover and let rise 45 minutes until puffy.
- Prepare glaze: Preheat oven to 375°F. Whisk together honey, melted butter, and salt for glaze. Brush half the glaze over risen rolls.
- Bake and finish: Bake for 16-18 minutes until golden brown and internal temperature reaches 190°F. Immediately brush with remaining glaze.
Nutrition Facts
Per Serving (1 roll)
