Gluten Free Allergy Friendly Resurrection Rolls aka Empty Tomb Rolls Recipe and Video instructions
Posted by Brittany Humphrey on
Gluten Free Allergy Friendly Resurrection Rolls
Easter is just around the corner so we thought it was the perfect time for these empty tomb rolls. If you haven’t ever heard of Empty Tomb Rolls (aka resurrection rolls), there is a beautiful story that goes along with them. For those that celebrate Easter it is to remember and be thankful for Jesus’ life, death, burial, and resurrection. These rolls tell this story. After Jesus was crucified, his body was wrapped in linen cloth, anointed with oil and spices, and put in a tomb. Three days later, the stone was rolled away and Jesus was not there, he had been resurrected. You can read the full story in the Bible in Luke 23:50-24:5.
The marshmallows represent Jesus, they are white, pure, and spotless. The butter represents the oil that Jesus’ body was anointed with and the cinnamon and sugar represents the spices. Then the dough represents the linen cloth that Jesus’ body was wrapped in. Putting these rolls into the oven represents the death and burial of Jesus. When the rolls are done baking and you cut into them, the marshmallow (Jesus) isn’t there anymore, representing Jesus’ resurrection from the dead. This is a great way to teach kids about the story of Jesus’ death, burial, and resurrection.
Whether you celebrate Easter or not, these are so good they need to be made.
⅓ C Whole Psyllium Husk (included with your order)
1 teaspoon Dry active yeast
10 Tablespoons Butter of choice melted and divided
¾ Cups Egg whites, 9 Tablespoons Aquafaba (garbanzo bean water) OR powdered egg replacer for 3 eggs
1 ¾ Cups Milk of choice
2 teaspoons White vinegar
1 Tablespoon Sweetener or choice granulated or liquid are fine
12 Marshmallows, normal size
¼ Cup Coconut sugar or cane sugar
1 Tablespoon Cinnamon
1 Cup Powdered Sugar
Milk of choice
Preheat your oven to 350°F. Prepare a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, place the Rustic Scoop™ Sandwich Bread Mix. This can be done with a bowl and spoon if you move quickly; the dough thickens quickly. Add the ⅓ Cup whole psyllium husk and yeast to the mix and mix on medium speed until well combined. Next, add the milk and vinegar mixing on medium speed until almost combined. Now, add the rest of the liquid ingredients, including 6 Tablespoons of melted butter. Set the remaining ¼ Cup of melted butter aside. Mix all of the ingredients on medium speed until well combined. The dough will thicken as it mixes. As the dough rests, prepare your cinnamon and sugar.
In a small bowl mix the cinnamon and sugar together with a spoon. Using a large cookie coop or ⅓ measuring cup drop, 12 dough balls onto the prepared baking sheet. The dough should be soft and pliable but not sticky. Flatten dough out in circles leaving the center thicker than the edges. Roll marshmallows in the remaining melted butter, then roll through the cinnamon and sugar mixture. Place each covered marshmallow onto a dough circle. Fold the edges in and up around the marshmallow, being sure to seal the dough. Then flip the dough with marshmallow over so the seal is on the bottom. Do this with each remaining marshmallow and dough. Brush the rolls with the remaining melted butter. Set the pan in a warm draft free place to rise for 30 minutes. Then bake for 30 minutes at 350°F. Once the rolls are done baking carefully transfer them to a cooling rack.
If you would like to glaze your empty tomb rolls, make the glaze while your rolls bake. Put the powdered sugar in a small bowl and add milk in VERY small increments until you get the desired consistency. The glaze should be easy to drizzle, not too thick and not runny. Once the rolls are almost cool, drizzle glaze over the top.
Here is the video of how to make these Yummy Easter Treats!!