Banana Easter Egg Rolls
Recipe from
Better Homes and Gardens
Bread dough is shaped into Easter eggs then decorated with pastel icing for these fun rolls.
Servings:
8 to 12 rolls
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Ingredients
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1 cupwatersee savings
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1/2 cupmashed banana (1 large)see savings
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1eggsee savings
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3 tablespoonsbutter, cut upsee savings
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3-1/4 cupsbread floursee savings
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1/4 cupgranulated sugarsee savings
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1 teaspoonsaltsee savings
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1 packageactive dry yeast or 2-1/4 teaspoon bread machine yeastsee savings
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2 teaspoonsbutter, meltedsee savings
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1 tablespooncinnamon-sugarsee savings
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1 recipeIcing (see recipe below)see savings
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Directions
1.
Add the first eight ingredients to bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from bread machine. Punch dough down; cover and let rest 10 minutes.
2.
On a lightly floured surface roll dough about 1/2 inch thick. Cut and shape into eight to twelve 3- to 3-1/2-inch long egg shapes (Reroll as needed). Place on lightly greased baking sheets. Brush with the melted butter and sprinkle with cinnamon-sugar. (To make your own cinnamon-sugar, combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon.)
3.
Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350 degree F. Bake rolls about 15 minutes or until golden brown. Cool on wire racks. Prepare Icing; pipe or drizzle onto rolls to resemble Easter eggs. Makes 8 to 12 rolls.
4. Icing
Stir together 2 cups sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (about 2 tablespoons) to make of piping or drizzling consistency. Divide icing and tint with food coloring, as desired.
Nutrition information
Per serving: Calories 410, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 42 mg, Sodium 360 mg, Carbohydrate 78 g, Total Sugar 35 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 2%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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