Food makes Memories

Before Easter, my mom asked us what things we remembered about celebrating Holy Week growing up. We came up with a number of things, among them music, palm branches, variously colored tablecloths, story tapes and props depicting the events of the week. Special foods also played a role, particularly challah and empty tomb rolls. These latter were a treat to make and eat on Easter morning and are a great object lesson as proved by the fact that several of us mentioned them.
We spent Easter in Glen Ellyn with my brother and sister this year and, among other things, I made the rolls to help celebrate the day.

Empty Tomb Rolls

1/4 cup warm (105-115 degrees) water
1 pkg or 2 1/2 tsp active dry yeast
1/4 cup butter
1 1/4 tsp salt
4 tbsp sugar
1 cup hot water
1 egg
2 3/4 cups flour
12-16 large marshmallows

Combine and let stand 5 min 1/4 cup 105-155 degree water and the yeast. In a separate bowl, place butter, salt and sugar. Pour 1 cup hot water over these ingredients and stir until dissolved. When this mixture is lukewarm, add yeast solution. Beat in egg. Stir in flour and beat until blended to form a soft dough. Let rise until doubled in a greased bowl or cover with foil and chill 2-12 hours. Punch down. Pinch off a golf-ball sized ball of dough and wrap around 1 large marshmallow. Repeat using remaining dough to form rolls. Cover and let rise until doubled in bulk. Bake 15-18 min at 400 degrees. Let cool 5 min and then scrape off of pan.

The marshmallow melts and leaves a cavity as well as coating the inside of the roll with sticky sweetness. They make a tasty part of breakfast any day but especially on Easter!

Note: The marshmallow may break through the dough covering and create a mess on the cookie sheet. This may be avoided by covering the sheet with foil or simply by soaking in water after the fact.