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Everlasting Rolls are a classic for Easter!
A staple on the Easter dinner table will likely be some form of dinner roll. I have always loved those soft, warm dinner rolls paired with ham and all the fixings. I’m sure each of you do too.
How do you make Everlasting Rolls?
As I flipped through one of my aunt’s old cookbooks recently, I landed on a recipe for Everlasting Rolls. The Everlasting part of these rolls is that the dough can keep up to a week in the fridge.
This means you can easily prep the dough in advance then just finish them up before serving time on Easter.
The first time I made these, I decided to half the recipe because it is written to make 4 dozen; however, I am going to go ahead and write it for 4 dozen today since many will be making large quantities for Easter dinner.
It does work though for 2 dozen as well, simply half the amounts on the ingredients.
How do you make Gluten-Free Everlasting Rolls?
These rolls were a hit with my family especially my son. He loved them! I made ours with gluten free flour the first time, but I do think they have a much nicer consistency with gluten-filled flour.
So by all means, if you aren’t gluten free…go to town on these with all the gluten you can eat!
I love just filling a basket or nice dish full of rolls and putting it on the table, even better when they are homemade!
Now, my list of foods to cook when we host our family is a mile long and rolls are not on it as another family member is bringing them. I’m tempted to skip those and just make these because homemade just taste so much better. Yes…I’m biased.
Now time for some bread baking!
- 2 Cups Warm Water
- 2 Packages Rapid Rise Dry Yeast
- 1/2 Cup Sugar
- 2 Tsp Salt
- 8 Cups Sifted Flour, Divided
- 1 Egg
- 1/4 Cup Butter, Softened
- Butter for the Tops
- 1. Dissolve the yeast in warm water.
- 2. Using a large mixing bowl or the bowl to the stand mixer, add the mixed yeast, sugar, salt, and 4 cups flour. Beat this for about 2 minutes.
- 3. Add the egg and butter, beating in the remaining flour gradually until the dough is smooth and elastic to the touch. (Start with 3 cups of flour working up to 4 cups if needed)
- 4. At this point - If the dough is going to be stored and not used immediately, cover the bowl with a damp cloth and put in the fridge. The dough will need to be punched down occasionally.
- 5. About 2 hours before baking, take the dough out of the fridge and knead it down using a little extra flour. Cut off the amount needed and return the extra to the fridge.
- 6. Shape the dough into rolls and place in a greased muffin tin or baking sheet.
- 7. Brush the tops with a little melted butter and let them rest and rise for 2 hours. A few minutes before baking, preheat the oven to 400*.
- 8. Bake for 12-15 minutes at 400*.