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I’ve been planning to share with you some recipes for Easter and would like to start with my recipe for Easter Bread Croissants (Easter Bread Horn Rolls, I’m doing my best to translate it perfect in English).
This recipe makes 48 small horn rolls. It all depends on how many parts you separate the dough into. You can make them a little bigger than the ones I made if you’d like.
This recipe is my go to recipe for Easter, but I like making them whenever I have time through the year.
Easter Bread Croissants With Rose Hip Jam
- 3 eggs, (we need 2 eggs + 1 egg white for the dough, the other egg yolk we’ll use to make egg wash and brush the rolls before baking)
- 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 sifted flour, (might need more)
- lemon zest from 1 large lemon
- 10 oz (250 gr) Rose Hip Jam, or any jam that you like
- 1 egg yolk
- 3 tbsp oil
- 3 tbsp milk
- 1/4 cup sugar to sprinkle over rolls before baking
- Mix together warm milk and dry yeast and set aside.
- In a large bowl or in the bowl of a stand mixer mix together 2 of the eggs and egg white from the third egg with 1/2 cup sugar, until sugar is dissolved.
- Add milk and yeast mixture. Continue mixing on low speed.
- Add oil, lemon juice and vanilla extract.
- Add half of the flour and mix until well incorporated. Add salt and lemon zest.
- Now if using stand mixer you can switch to the dough hook.
- Continue gradually adding the remaining flour mixing on low speed. Once the dough comes together, increase the speed to medium and mix until smooth for 5 more minutes.
- Transfer dough to a large lightly greased and floured bowl and cover with plastic wrap.
- Let it rest in a warm place until it doubles its size. It usually takes me 2 hours to have the dough double, but time can vary depending on the temperature in your home.When there is sugar in yeast dough, it takes longer time for it to rise.
- After the initial rise, turn the dough onto a lightly breaded surface and divide it into 6 equal parts. You can make the rolls a little bigger than mine and divide the dough into 4 parts.
- Roll each ball of dough into 11-inch (28-cm) round.
- Brush each round with some butter.
- Using a sharp knife cut the dough round into 8 equal pieces.
- Spread about a teaspoon of rose hip jam at the wide end of the triangle. Roll the dough into a crescent shape, forming a C. Make sure the pointed end is positioned under the roll, so it doesn't open during baking.
- Continue rolling all wedges of the dough.
- Place on a baking sheet lined with parchment paper or aluminum foil. (If using foil make sure it is lightly greased and floured). Allow them to rise until they double their size before baking.
- Gently brush them with egg, oil and milk mixture. Sprinkle each roll with some sugar.
- Bake on 350F (175C) for 15-20 minutes until rolls turn golden.
Nutrition information is automatically calculated, so should only be used as an approximation.