This post may contain affiliate links. Please read our disclosure policy.
These Easter bread rolls are soft, lightly sweet, and filled with jam, then rolled into small crescent shapes and baked until golden.
If you grew up with kifli or similar pastries, this will feel familiar – just made with a rich Easter bread dough.
They’re simple, flexible, and perfect for making a big batch to share (or not – they disappear fast).
Table of Contents
Why This Recipe Works
Perfect for holidays, breakfast, or snacks
Soft, fluffy dough that stays tender
Lightly sweet, not heavy
Easy shaping once you see the pattern
Works with any jam you have
What You’ll Need
- Yeast, warm milk, sugar
- Eggs + oil
- Flour, lemon zest, vanilla
- Jam (rose hip or any favorite)
- Egg wash + sugar topping
How To Make Easter Bread Rolls
1. Activate the yeast
Mix yeast with warm milk and let it sit until foamy.
2. Make the dough
Mix eggs, sugar, milk, yeast, oil, vanilla, and lemon juice.
Add flour and mix into a soft dough.
3. Knead + first rise
Knead until smooth and slightly elastic.
Let rise until doubled.
4. Divide and shape
Divide dough into portions.
Roll into rounds, cut into wedges, and add a small amount of jam.
5. Roll into crescents
Roll each piece from the wide end to the tip, forming a crescent.
Place seam-side down so they hold their shape.
6. Second rise
Let the rolls rise again until puffy.
7. Bake
Brush with egg wash, sprinkle with sugar, and bake until golden.
Recipe Tips
Watch baking time
Bake until lightly golden – not dry.
Don’t overfill with jam
Too much filling will leak during baking.
Seal the rolls properly
Keep the tip tucked under so they don’t open.
Use warm, not hot milk
Helps activate the yeast without killing it.
Let them rise fully
This is what gives you soft, fluffy rolls.
Texture Goal
- Golden outside, not dry
- Soft and fluffy
- Slightly airy inside
- Lightly sweet with a jam center
Filling Options
- Rose hip jam (traditional)
- Apricot
- Strawberry
- Plum
- Nutella or chocolate spread
Make It Your Own
Use less sugar for a lighter version
Make them larger for fewer rolls
Add citrus zest for freshness
Storage
- Warm slightly before serving
- Room temperature: 1-2 days
- Refrigerate for longer storage
More Similar Recipes
- Easter Muffins
- Bulgarian Easter Bread
- Cold Rising Easter Bread
- Mini Braided Easter Bread
- Easter Egg Sugar Cookies
Easter Bread Rolls
Ingredients
- Dough:
- 3 eggs, 2 eggs + 1 egg white; reserve yolk for egg wash
- 1/2 cup sugar
- 1 cup warm milk
- 2 1/4 tsp dry yeast
- 1 tsp lemon juice
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup oil
- 4 1/2 cups all-purpose flour, plus more if needed
- zest from 1 large lemon
- 10 oz jam, rose hip or any
- Egg wash:
- 1 egg yolk
- 3 tbsp oil
- 3 tbsp milk
- Topping:
- sugar for sprinkling
Instructions
Activate yeast
- Mix warm milk and yeast. Let sit until foamy.
Make dough
- Beat eggs and sugar until combined.
- Add yeast mixture, oil, lemon juice, and vanilla.
- Add half the flour, then salt and zest.
- Gradually add remaining flour and mix until dough forms.
Knead + rise
- Knead until smooth (about 5 minutes).
- Place in greased bowl, cover, and let rise until doubled (about 2 hours).
Shape
- Divide dough into portions.
- Roll into rounds and cut into wedges.
- Add a small amount of jam to each piece.
- Roll into crescents, seam-side down.
Second rise
- Place on baking sheet and let rise until puffy.
Bake
- Preheat oven to 350°F (175°C).
- Brush with egg wash and sprinkle with sugar.
- Bake 15–20 minutes until golden.
Notes
Seal the tip underneath each roll
Use warm milk, not hot
Let dough rise fully for best texture
Bake until lightly golden, not dry
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These remind me of my childhood!