Mennonite Paska — Soft citrus-scented rolls with buttercream icing

A slightly sweet, pillowy bread with a distinctive citrus note from whole blended orange and lemon worked into the dough. Mennonite Paska is shaped into small round rolls rather than tall loaves, generously topped with fluffy buttercream icing and rainbow sprinkles. Brought to North America by Mennonite settlers from Ukraine and Russia, this version evolved into a beloved community tradition tied to Easter gatherings.

Yields: about 20 rolls | Prep: 30 min + 4 hr rising | Cook: 20 min

Ingredients

• 2 tbsp active dry yeast
• 1/2 cup warm water
• 2 cups warm milk
• 3/4 cup sugar
• 2 tsp salt
• 3 eggs, beaten
• 1 whole orange, quartered and seeded
• 1 whole lemon, quartered and seeded
• 1/2 cup unsalted butter, melted
• 8-9 cups all-purpose flour

For the buttercream icing:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 3-4 tbsp milk or cream
• 1 tsp vanilla extract
• Rainbow sprinkles

Instructions

1. Activate yeast: Dissolve yeast in 1/2 cup warm water with a pinch of sugar. Let sit 10 minutes until frothy.
2. Blend the citrus: In a blender, puree the whole orange and whole lemon (peel and all) with 1/2 cup of the warm milk until smooth.
3. Mix the dough: Combine remaining milk, sugar, salt, beaten eggs, citrus puree, melted butter, and yeast mixture in a large bowl. Add flour gradually, 2 cups at a time, mixing until a soft dough forms. Knead 8-10 minutes until smooth and elastic.
4. First rise: Cover and let rise in a warm place 1.5 hours until doubled.
5. Punch down and second rise: Punch dough down and let rise another 30 minutes.
6. Shape rolls: Divide dough into about 20 pieces. Shape into smooth rounds and place on greased baking sheets, spaced 2 inches apart. Cover and let rise 2 hours until puffy and nearly doubled.
7. Bake: Bake at 325°F for 15-20 minutes until golden on top. Do not overbake — these should stay soft.
8. Ice: Beat softened butter, powdered sugar, milk, and vanilla until fluffy. Spread generously over completely cooled rolls. Top with rainbow sprinkles.

Tips

• Blending whole citrus fruit (peel included) is the signature move — it gives a fragrant, slightly bitter depth that extracts alone cannot match
• Rainbow sprinkles are non-negotiable in Mennonite tradition
• The rolls freeze beautifully before icing; thaw, ice, and serve for a quick Easter morning
• Dough can also be shaped into loaves; increase baking time to 25-30 minutes