Favorite Easter Recipes from Sister Schubert’s Homemade Rolls

Easter is always a special holiday in our family, but it’s even more so this year because we’re celebrating the baptism of our latest grandson, Cooper.

I’m really excited to share a few of my favorite Easter recipes with you. I hope your family enjoys them as much as mine does.

All Recipes Made with Sister Schubert's Parker House Style Yeast Rolls

Roasted Stuffed Leg of Lamb with Shallot sauce

1 6-pound leg of lamb, boned and trimmed
1/2 cup olive oil

1 cup bread crumbs from Sister Schubert’s Parkerhouse Rolls
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
6 scallions (white and green parts), finely chopped
1/2 cup butter, melted
1 large egg, beaten until light

1 1/3 cup dry white wine
2 cups beef broth
3 medium shallots, finely chopped
1 tablespoon fresh rosemary, chopped
1/2 cup butter, softened

Preheat oven to 450 degrees. Oil a shallow roasting pan with 1/2 cup olive oil. Sprinkle prepared lamb with salt and pepper. Using a medium mixing bowl, add breadcrumbs, parsley, mint, scallions, butter and egg, mixing until well combined. Spread stuffing in a thin layer over the surface of the lamb and roll as tightly as possible. Secure stuffed lamb with kitchen twine. Place lamb edge down in pan and insert meat thermometer at thickest part. Place roasting pan on center rack of oven and reduce temp to 325. Roast lamb for 2-1/2 hours for rare to medium rare or 3 hours for well done. Prepare sauce: Using a medium saucepan, sauté shallots in a little of the butter until transparent. Add wine, broth and rosemary, stirring over medium high heat until volume is reduced by half. Just after lamb is removed from the oven to rest before carving, add remaining butter to sauce and swirl the pan until butter melts. Stir gently and serve hot with sliced lamb. Yield: 6-8 servings

Tomatoes Provencal

2 large ripe tomatoes
Salt and pepper
1/2 cup fresh bread crumbs from Sister Schubert’s Parkerhouse Rolls
1/4 cup Parmesan cheese, grated
1 large clove garlic, pureed
1/4 cup fresh basil, chopped
2 tablespoons black olives, drained and chopped
2 tablespoons scallions, chopped
3 tablespoons olive oil

Preheat oven to 350 degrees.

Sister Schubert’s Roll Breadcrumbs: Slice several rolls into 1/2″ pieces and bake at 300 for 10-15 minutes, turning halfway through to insure even drying. Place bread into a zip top bag and crush with a rolling pin or jar to desired crumb.

Halve tomatoes and remove seeds and membranes. Rub cavities with salt and invert over paper toweling to drain for 30 minutes. Using a medium mixing bowl, combine breadcrumbs, cheese, garlic, basil, olives and scallions. Add salt and freshly ground pepper to taste. Toss with a little of the olive oil, mixing into the crumb mixture by droplets. Using paper towels, lightly dry the cavities of the tomatoes. Stuff tomatoes with crumb mixture and drizzle with a little olive oil. Bake stuffed tomatoes in a well-buttered casserole approximately 20 minutes, or until crumb topping is lightly browned and tomatoes are hot throughout. Serve hot. Yield: 4 servings.

Roasted Vegetable Sandwiches with Herb Garlic Rolls

2 red bell peppers
2 large sweet onions (Vidalia type), sliced thick
2 zucchini, sliced thick
2 yellow squash, sliced thick
1 eggplant, sliced thick
Olive oil
Salt and pepper
1 tablespoon dried thyme

Place peppers on hot grill and cook until tender and charred, turning halfway to char both sides. Cool roasted peppers, then peel and slice. Brush onion, eggplant, zucchini, and squash with olive oil and sprinkle with salt, pepper and thyme. Grill vegetables until tender and charred, approximately 3 minutes on each side. Sprinkle roasted vegetables with a bit more olive oil and serve on Herb Garlic Rolls.

Herb Garlic Rolls

4 cloves garlic, minced
1/2 cup parsley, basil and thyme, chopped together
1/2 cup unsalted butter, melted
1/2 cup extra virgin olive oil
1 package Sister Schubert’s Dinner Yeast Rolls

Preheat oven to 325 degrees. Using a small mixing bowl, combine garlic, herbs, butter and olive oil, blending well. Slice frozen dinner rolls in half and brush butter mixture on each slice. Bake until golden brown and toasted, approximately 15 minutes. Prepare sandwiches with roasted vegetables. Yield: 10 sandwiches

Have a wonderful holiday!

Until next time,