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Easter Egg Bread Rolls

by Jessie Daye

First published: January 7, 2018 | Updated: June 10, 2026
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I am obsessed with the smell of fresh bread. It just makes me so happy. When I went to Italy this summer I just wanted to hang out in the cafe downstairs and smell all the different types of bread. There is something just so overwhelmingly comforting about bread. I could never do one of those low-carb diets. I actually tried years ago and I did it for about two weeks. I never looked so good in my life, but it was like torture. I just love bread way too much. These Easter egg bread rolls are simply put: amazing. The bread is very delicate, but slightly sweet. If you have never tried making these braided rolls you should give them a try this Easter. The rolls are as beautiful as they are delicious.

BraidedEasterBreadLilyshop1.jpg

Easter Egg Bread Rolls

Easter Egg Bread Rolls

Author: Jessie Daye
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Prep 1 hour 15 minutes
Cook 24 minutes
Total 1 hour 39 minutes
Delicate, slightly sweet braided bread rolls with hard-cooked eggs baked in the center, perfect for Easter.
Servings 4 rolls

Ingredients

  • ½ cup sugar
  • 2 packages active dry yeast 1/4 ounce each
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 6 cups all-purpose flour 6 to 6-1/2 cups
  • 1-1/2 cups whole milk
  • 6 tablespoons butter, cubed
  • 4 large eggs
  • 3 hard-cooked large eggs, unpeeled 3 to 6
  • Assorted food coloring
  • Canola oil
  • 2 tablespoons water

Method

  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour.
  2. In a small saucepan, heat milk and butter to 120°-130°.
  3. Add to dry ingredients; beat on medium speed 2 minutes.
  4. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  5. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  6. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  7. While waiting you can dye your hard-cooked eggs with food coloring following package directions and allow to dry or just leave white (or brown).
  8. Punch down the dough (my favorite part). Turn onto a lightly floured surface and divide the dough into four separate balls. Divide each ball into three pieces and roll each portion into a 12-in. rope. Place ropes on a greased baking sheet and braid. Bring the ends together to form a ring. You can pinch the ends to seal. Lightly coat the eggs with oil and place in the middle of the braid.
  9. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes.
  10. Preheat oven to 375°. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 20-28 minutes or until golden brown. Remove from pan to a wire rack to cool.

Notes

The dough will be sticky. Cardamom gives the bread a delicate, slightly sweet flavor. You can dye the hard-cooked eggs with food coloring or leave them white or brown. Be careful when brushing the egg wash to avoid the eggs in the center of the braided roll.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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