Make these buns the night before Easter to serve to children on
Easter morning. Children will enjoy biting into these buns to find
that they’re empty-just as Jesus’ tomb was empty on Easter
Soak one package of dry yeast in 1/2 cup lukewarm water. Mix in 2
1/2 cups lukewarm water, 1/2 cup shortening, 1 tablespoon salt, 1
cup sugar, 2 eggs, and 12 cups flour. Knead the dough until smooth.
Knead down the dough every hour for four hours.
Roll out lumps of the dough to form 4-inch circles. Wrap each
dough circle around a marshmallow and close tightly. Roll the dough
in melted butter and then in a sugar and cinnamon mixture. Place
the rolls in well-greased pans, cover with plastic, and let rise
Bake at 350 degrees until golden brown. The marshmallows will
melt and leave a sticky syrup in the buns. Makes about 7 dozen
Tip: You can make this recipe even easier
by using crescent roll dough instead of making the dough from