Banana Easter Egg Rolls
(April, 2001 Recipe of the Month)


1/2 cup water

1/2 cup mashed banana (1 large)

1 egg

3 tablespoons butter, cut up

3-1/4 cups bread flour *
(see note below for conventional directions)

1/4 cup granulated sugar

1 teaspoon salt

1 package active dry yeast or 2-1/4 teaspoons bread machine yeast

2 teaspoons butter, melted

1 tablespoon cinnamon-sugar**
(see note below for making your own cinnamon-sugar)

1 recipe Icing


Add first eight ingredients to bread machine according to manufacturer's directions.

*NOTE: (For conventional directions, go online at or AOL Keyword: Food.)

Select dough cycle.
When cycle is complete, remove dough from bread machine

Punch dough down; cover and let rest 10 minutes.

On a lightly floured surface, roll dough about 1/2 inch thick.

Cut and shape into eight to twelve 3-to 3-1/2 inch long egg shapes
(re-roll as needed)

Place on lightly greased baking sheets.

Brush with the melted butter and sprinkle with cinnamon-sugar.

**NOTE: (To make your own cinnamon sugar, combine 1 tablespoon granulated sugar and
1/4 teaspoon ground cinnamon.)

Cover and let rise in a warm place until nearly double in size
(about 30 minutes).

Preheat oven to 350 degrees.

Bake rolls about 15 minutes or until golden brown.

Cool on wire racks.

Prepare icing and pipe or drizzle onto rolls to resemble Easter eggs.

Makes 8 to 12 rolls.

Directions for Icing

Stir together 2 cups sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (about 2 tablespoons)
for a piping or drizzling consistency.

Divide icing and tint with food coloring as desired.