Easter rolls

Total time: 3hr 05m
Preparation Time: 35m

For 12 portions

Nutritional Information

Contains 278 Kcal, 7g Protein, 42g Carbohydrates, 9g Fat


  • 500 g white flour
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 tbsp sugar
  • 60 g butter, cut into pieces, soft
  • 1 organic lemon, used just half of grated zest
  • 1.5 tsp milk
  • 12 pieces mini chocolate Easter eggs
  • 1 eggs, beaten
  • 3 tbsp icing sugar
  • 36 sugar eggs
  • Utensils
  • For an oven tray approx. 26 cm in diameter, lined with baking paper

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  • In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and all the other ingredients up to and including the milk, mix well, knead to form a soft, smooth dough for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size. To shape, divide the dough into 12 portions. Shape the dough into balls, inserting one chocolate egg into each ball. Place the dough balls on the prepared tray at equal intervals. Cover and leave to rise at room temperature for a further 30 mins. Brush with egg. Bake for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack. Mix the icing sugar and milk until thick. Spoon approx. 1/4 tsp of icing on top of one of the buns, immediately place 3 sugar eggs on top. Decorate the remaining buns in the same way, leave to dry.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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