Resurrection rolls symbolize Christ and the empty tomb after He had risen. Children of all ages will wonder what happened to the soft, puffy marshmallow that was placed in the center of each roll.

This soft, slightly sweet sourdough wrapped around a sugar-free marshmallow will be a delight for children of all ages as you explain the resurrections story. I have tried Max Mallows and ChocZero Marshmallows and they are both very similar to regular marshmallows.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

SPRING SALE on my blog…check it out at this link! Blog Store

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

I used active sourdough starter in this recipe which means it was starter that I had fed with in the last 12 hours. A well fed starter is the key to making good sourdough rolls and bread items.

Sourdough Resurrection Rolls, THM E, SF

• Dough:
• 1 cup active sourdough starter
• 3/4 cup water
• 2 egg whites
• 1 tablespoon butter, melted
• 2 tablespoons honey
• 1/4 cup fat free Greek Yogurt
• 2 cups white whole wheat flour
• 1 teaspoon vanilla
• 1 tablespoon Vital Wheat Gluten
• 1/3 cup King Arthur Bread Flour
• 1 teaspoon salt
• 1/2 teaspoon yeast, optional*
• 20 sugar-free marshmallows
• 1/2 cup Brown Sugar Sweetener Substitute
• 1 teaspoon cinnamon
• Frosting:
• 1 ounce cream cheese
• 1 1/2 tablespoons water
• donk THM Stevia
• Mixing the dough with a mixer: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in mixer bowl. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix for 3 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours, kneading down if necessary.
• Mixing the dough with a Danish Dough Whisk: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in large bowl using you dough whisk. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix until you have a shaggy mass. Allow dough to rest for 1 hour. Do one set of stretch and fold…taking one side of the dough, stretching it, and folding into the center. Repeat with the other side. Allow dough to rest for an hour. Repeat the stretch and folds one more time. All the dough to ferment for a total of 6 hours counting from the time you mix it until you shape the rolls.
• Shaping: Spray a muffin tin with PAM Butter Spray. Mix the sweetener and cinnamon together. Set aside. Divide the dough into 20 pieces. Flatten one piece of dough. Place 1 teaspoon sweetener mix in the center of the dough. Place a marshmallow on the sweetener and wrap the dough around sealing the edges. Place in greased muffin pan. Repeat until all the dough is used. Allow the rolls to proof until puffy.
• Baking: Preheat the oven to 350 degrees F. Bake the rolls for 18-19 minutes. Remove from the oven and cool.
• Frosting Glaze: Blend cream cheese, water, and sweetener until smooth. Drizzle over rolls.
• *I add just a bit of Instant yeast to this dough. I think it just helps give a better rise.

When I measure out the starter, I always measure the water first. Then I measure the starter on top of the water. Your starter won’t leave quite as much of a mess in your measuring cup. My starter is quite sticky and will stick to everything. The above measuring cup is a favorite of mine. It is from Pampered Chef #100193.

This Danish Dough Whisk is an important part of my sourdough baking. It is so easy to combine ingredients with this whisk.

I mixed the dough until I have this shaggy looking mass….then I allow it to rest for an hour before doing stretch and folds.

Flatten one piece of dough. Place 1 teaspoon sweetener mix in the center of the dough. Place a marshmallow on the sweetener.

Wrap the dough around sealing the edges.

Place in greased muffin pan.

Blend cream cheese, water, and sweetener until smooth. Drizzle over rolls.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

If you purchase a sourdough kit from my website store , this is the white whole wheat flour you will receive. I buy this brand in 50 pound bags for my personal use.

This Vital Wheat Gluten does a great job with whole grain bread. I will purchase it is my wholesale supplier is out of vital wheat gluten in large bags.

Sugar-free Marshmallows

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Print

Sourdough Resurrection Rolls, THM E, Sf

Course Side Dish

Cuisine American

Prep Time 45 minutes

Cook Time 18 minutes

Fermenting Time 7 hours

Servings 20 rolls

Author Glenda Groff

Ingredients

• Dough:
• 1 cup active sourdough starter
• 3/4 cup water
• 2 egg whites
• 1 tablespoon butter melted
• 2 tablespoons honey
• 1/4 cup fat free Greek Yogurt
• 2 cups white whole wheat flour
• 1 teaspoon vanilla
• 1 tablespoon Vital Wheat Gluten
• 1/3 cup King Arthur Bread Flour
• 1 teaspoon salt
• 1/2 teaspoon yeast optional*
• 20 sugar-free marshmallows
• 1/2 cup Brown Sugar Sweetener Substitute
• 1 teaspoon cinnamon

Frosting:

• 1 ounce cream cheese
• 1 1/2 tablespoons water
• donk THM Stevia

Instructions

1. Mixing the dough with a mixer: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in mixer bowl. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix for 3 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours, kneading down if necessary.
2. Mixing the dough with a Danish Dough Whisk: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in large bowl using you dough whisk. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix until you have a shaggy mass. Allow dough to rest for 1 hour. Do one set of stretch and fold…taking one side of the dough, stretching it, and folding into the center. Repeat with the other side. Allow dough to rest for an hour. Repeat the stretch and folds one more time. All the dough to ferment for a total of 6 hours counting from the time you mix it until you shape the rolls.
3. Shaping: Spray a muffin tin with PAM Butter Spray. Mix the sweetener and cinnamon together. Set aside. Divide the dough into 20 pieces. Flatten one piece of dough. Place 1 teaspoon sweetener mix in the center of the dough. Place a marshmallow on the sweetener and wrap the dough around sealing the edges. Place in greased muffin pan. Repeat until all the dough is used. Allow the rolls to proof until puffy.
4. Baking: Preheat the oven to 350 degrees F. Bake the rolls for 18-19 minutes. Remove from the oven and cool.
5. Frosting Glaze: Blend cream cheese, water, and sweetener until smooth. Drizzle over rolls.
6. *I add just a bit of Instant yeast to this dough. I think it just helps give a better rise.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.