Everlasting Rolls are a classic for Easter!
Warm, soft dinner rolls are a must at many Easter tables. Everlasting Rolls are one of those timeless recipes that pair perfectly with ham, potatoes, and all the holiday sides. Their soft crumb and buttery tops make them an instant favorite with family and guests.
How do you make Everlasting Rolls?
This recipe comes from an old family cookbook and gets its name from the dough’s staying power: once mixed, the dough can be stored in the refrigerator for up to a week. That makes Everlasting Rolls an excellent make-ahead option for busy holiday cooking — prepare the dough days in advance and bake fresh rolls on the big day.
The original version yields four dozen rolls, which is ideal for large gatherings. If you prefer a smaller batch, the recipe scales down easily to two dozen by halving the ingredient amounts.
How do you make Gluten-Free Everlasting Rolls?
I first made these using gluten-free flour, and my family loved them—especially my son. That said, the rolls have a slightly better texture when made with traditional wheat flour. If you don’t need a gluten-free version, using regular flour will give you a chewier, more elastic dough and a more classic roll texture.
Either way, these rolls look lovely served in a basket at the center of the table. Homemade rolls elevate any holiday meal, and since the dough can be prepared ahead, they’re an easy way to add a personal touch without extra stress on the day of your gathering.
Now it’s time to get the dough mixed and enjoy some fresh-baked rolls. Happy baking!
Everlasting Rolls
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Ingredients
- 2 Cups Warm Water
- 2 Packages Rapid Rise Dry Yeast
- 1/2 Cup Sugar
- 2 Tsp Salt
- 8 Cups Sifted Flour Divided
- 1 Egg
- 1/4 Cup Butter Softened
- Butter for the Tops
Instructions
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1. Dissolve the yeast in warm water.
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2. In a large mixing bowl or stand mixer bowl, combine the yeast mixture with the sugar, salt, and 4 cups of the sifted flour. Beat about 2 minutes.
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3. Add the egg and softened butter. Gradually beat in the remaining flour until the dough is smooth and elastic to the touch. (Start with 3 cups of the remaining flour and add more as needed, up to 4 cups.)
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4. If you plan to store the dough, cover the bowl with a damp cloth and refrigerate. Punch the dough down occasionally while it rests in the fridge.
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5. About two hours before baking, remove the dough from the refrigerator and knead it briefly using a little extra flour. Divide off the amount you’ll bake and return any extra dough to the fridge.
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6. Shape the dough into rolls and place them in a greased muffin tin or on a greased baking sheet.
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7. Brush the tops with melted butter. Let the rolls rest and rise for about 2 hours. Preheat the oven to 400°F a few minutes before baking.
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8. Bake the rolls at 400°F for 12–15 minutes, until golden. Brush with additional butter if desired.
Nutrition
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