One of my favorite traditions is making green bread for St. Patricks Day, and I’m pretty sure the kids enjoy it to.
The first year I started this fun tradition I only made rolls and we had green rolls for days. The next year I decided to use the dough for several different things and we’ve continued the tradition ever since.
If you’re family is smaller than mine, you might want to check out this Blog post and recipe. I halved my roll recipe and only made rolls and Cinnamon Roll Bread. I also show you how to make them ahead of time and freeze them if that works better with your schedule.
Alright, enough about Holidays passed, let’s talk about this dough. I mixed it according to the directions and added quite a bit of food coloring to the wet ingredients. (Not the yeast mixture, the oil and eggs.) It takes a lot of food coloring because the flour will lighten it up quite a bit. After the dough has raised the first time, I pinch it off into 3 sections. (The smaller one on the right is for the loaf of bread.)
For the cinnamon rolls, I rolled them out and brushed them with butter. I combined 1/2 c. brown sugar, 1/2 c. white sugar and 1 1/2 tsp. cinnamon and spread it evenly over the butter. (I had a little left over.) Then I rolled, sliced, let raise and baked as usual. 350′ for 25-30 mins.
For the Icing Combine: 1 Cube Butter, 4 oz. Cream Cheese (both softened) 1/2 tsp. Vanilla and Powdered Sugar to consistency (about 3 cups-ish) and a few drops of food coloring.
For the rolls, I rolled out the dough, brushed with butter, cut and rolled as you would Lion House rolls but you can do them however you’d like. Let them raise until doubled in size and bake at 350′ for 20-25 mins. Brush with butter after taking them out of the oven.
And for the loaf of bread, shape and place in a greased loaf pan. Let raise until doubled in size. Bake @ 350′ for 40-45 mins. Brush with butter and remove from pan to cool.
I slice the bread and make sandwiches on it for their lunches. I usually do canned chicken with dill pickle relish.
If you have a favorite roll recipe that you like and are familiar with, use it. If not, here is mine… Have a Happy Holiday, Friends!
Basic Roll Recipe
- 3 T. Active Dry Yeast
- 1 T. Sugar
- 1/2 C. Water
- 1 C. Oil
- 5 Eggs
- 3 C. Warm Water
- 1 C. Sugar
- 4 tsp. Salt
- 10-12 C. Flour
- Mix Yeast, 1 T. Sugar and 1/2 C. Water and let sit until it bubbles.To your mixer add oil, eggs, and water.In a separate bowl combine Salt, Sugar and 10 C. of Flour. Add dry ingredients and Yeast mixture to wet ingredients and mix. Add remaining flour 1/2 C. at a time. The dough should pull up slightly with your finger when touched but should not stick to your finger. Cover and let rise 1 1/2 hrs. or until doubled in size. Punch down and roll out, pinch off or shape however your little heart desires. I like to cut and roll mine Lion House or Parker House style. Bake @ 350′ for 20-23 mins. Brush with butter when removed from the oven.