There is something beautiful about the Italian Easter Bread. It makes for a gorgeous display around springtime and tastes decadent without the fuss.
This Easy Italian Easter Bread recipe is also a great way to get the kids involved in the kitchen.
What I personally enjoy about this bread recipe is that it isn’t overly sweet. It hits that spot when served warm. It has just enough flavor and has that feeling of home when you break into it.
Plus, when you add the sprinkles and colored easter eggs to the top, it becomes incredibly festive for Easter.
The perfect way to display colored eggs and a dessert to enjoy later after Easter dinner.
What you need to make this easy Italian Easter Bread:
- warm milk
- melted butter
- granulated sugar
- salt
- active dry yeast
- eggs
- unbleached all-purpose flour
- sprinkles
- hard-boiled colored Easter eggs
How to make Easter Rolls
What is fun about this particular recipe is that these are individual Easter bread rolls that can be given after dinner to guests. They make for a great dinner roll display or to take home.
Begin by warming the milk in a bowl via the microwave for about one minute. Add sugar and salt and stir the mixture.
Let the mixture sit and warm to roughly 105-110°F. This will activate the yeast.
Add 1 package of yeast (or 2 1/2 tsp of yeast) into the milk and let it proof for about five minutes. It should become frothy in texture.
Add the milk and yeast combo into a stand mixer. Add the melted butter and eggs and begin stirring with a whisk attachment.
You can add a dough hook before adding the flour but it isn’t necessarily needed.
Gradually add the flour, one cup at a time. Remove the mixture from the stand and add in the last 1/2 cup of flour. Begin kneading the dough by hand on a floured surface.
Add a little more flour while kneading so that the dough does not stick to your hands.
You do not want it overly sticky but also not dry. It needs to stick a little.
Once the dough has reached this texture, add it to a well-greased bowl and let it sit at room temperature for about thirty minutes to rise.
Let the dough rise to double and then split the dough into twenty smaller pieces. Roll two pieces out at a time to about ten inches in length.
This is where the kids can join in for braided bread. Have them twist the two pieces together to create the braid.
Circle the dough around and pinch the ends together to make a “nest”. Continue this for all of the remaining pieces. Lay the rolls out evenly onto a parchment paper-covered baking sheet.
Beat one egg and brush the top of each roll. Add sprinkles and then allow the dough to continue to rise for thirty more minutes. Preheat oven to 350°F.
Bake the bread rolls for about fifteen minutes or until golden brown on the top. Remove rolls from the oven and place a colored egg on top fo each. Press down gently to secure.
Serve these rolls warm for the best flavor.
Easy Italian Easter Bread
Enjoy Italian Easter Bread rolls with this easy recipe. Make individual Easter bread for each of your guests at dinner.
Ingredients
- 1 cup warm milk
- 1 stick of melted butter
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 package or 2 1/4 tsp of active dry yeast
- 3 eggs (1 for brushing over rolls)
- 4 1/2 cups unbleached all-purpose flour
- sprinkles
- 10 hard-boiled colored Easter eggs
Instructions
- Begin by warming the milk in a bowl via the microwave for about one minute.
- Add sugar and salt and stir the mixture. Let the mixture sit and warm to roughly 105-110°F. This will activate the yeast.
- Add 1 package of yeast (or 2 1/2 tsp of yeast) into the milk and let it proof for about five minutes. It should become frothy in texture.
- Add the milk and yeast combo into a stand mixer.
- Add the melted butter and eggs and begin stirring with a whisk attachment. You can add a dough hook before adding the flour but it isn't necessarily needed.
- Gradually add the flour, one cup at a time.
- Remove the mixture from the stand and add in the last 1/2 cup of flour.
- Begin kneading the dough by hand on a floured surface.
- Add a little more flour while kneading so that the dough does not stick to your hands. You do not want it overly sticky but also not dry. It needs to stick a little.
- Once the dough has reached this texture, add it to a well-greased bowl and let it sit at room temperature for about thirty minutes to rise.
- Let the dough rise to double and then split the dough into twenty smaller pieces.
- Roll two pieces out at a time to about ten inches in length.
- Twist the two pieces together to create the braid.
- Circle the dough around and pinch the ends together to make a "nest". Continue this for all of the remaining pieces.
- Lay the rolls out evenly onto a parchment paper-covered baking sheet.
- Beat one egg and brush the top of each roll.
- Add sprinkles and then allow the dough to continue to rise for thirty more minutes.
- Preheat oven to 350°F.
- Bake the bread rolls for about fifteen minutes or until golden brown on the top.
- Remove rolls from the oven and place a colored egg on top fo each. Press down gently to secure.
- Serve these rolls warm for the best flavor.
Notes
What is fun about this particular recipe is that these are individual Easter bread rolls that can be given after dinner to guests. They make for a great dinner roll display or to take home.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 287mgSodium: 294mgCarbohydrates: 56gFiber: 2gSugar: 11gProtein: 16g
Nutrition facts are not always accurate.