Makes: 20 rolls
Sweet rolls with an empty center, just as the tomb was on that Easter morning!
3-3 1/2 cups
Bread dough: Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt and half the flour. Beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.
Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface and knead 4 or 5 times.
Now here's the fun part -- Take a small handful of the dough and flatten it like a pancake in your hand. Then wrap it around a marshmallow. Pinch the edges to seal it well. Place on a cookie sheet about 2" apart. Cover and let rise in a warm place (85 degrees), free from drafts, about 30 minutes or until doubled in bulk. Beat egg whites then brush on the outside of each roll. Bake at 350 degrees for 25 to 30 minutes or until bread sounds hollow when tapped. (It is normal for the marshmallow to "leak" out, and they will be sticky!)