Baby Italian Easter Bread


Baby Italian Easter Bread

These are one of my favorite things to make for Easter dinner, I have another recipe for them on the blog which makes them from scratch but these are made with Rhodes Rolls so are much easier.  This year we combined Easter dinner with Courtney’s birthday dinner so we had a less traditional Easter dinner but I did want to have some Eastery food and these were easy to throw together, I didn’t even use real Easter eggs as you can see, just plastic ones!

2 Rhodes frozen rolls per bread

1 raw (or plastic) egg per bread

2 tablespoons milk


egg dye

1  Place desired number of rolls (2 per each bread) on a cookie sheet and cover with plastic wrap.  Let thaw for 1 – 2 hours, until workable but not fully thawed.

2  Dye raw eggs (they will cook along with the rolls).

3  When dough is thawed enough, roll each piece into a 12″ rope.  Take 2 ropes and twist them together.  Bring ends of twisted ropes together to form a ring and pinch ends together.  Place on parchment covered baking sheet and place a dyed egg in center of ring.

4  Cover with plastic wrap and allow to rise for 30 minutes.  Preheat oven to 375.

5  Brush bread with milk and sprinkle with sprinkles if desired.  Bake 15 minutes or until bread is golden brown.

recipe from Rhodes Bake N Serv

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