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 morning.
Recipe: 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 all night.
Bake at 350 degrees until golden brown. The marshmallows will melt and leave a sticky syrup in the buns. Makes about 7 dozen buns.
Tip: You can make this recipe even easier by using crescent roll dough instead of making the dough from scratch!