Printable | Taste of Home

Bread Birds

3 to 3-1/2 cups bread flour (no substitutes), divided
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/4 cup butter or margarine
1/2 cup milk
1/2 cup water
1/2 teaspoon almond extract
1 egg, lightly beaten
16 slivered almonds
32 currants
HONEY BUTTER:
1/4 cup butter or margarine, softened
2 tablespoons honey

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan,
melt butter. Add milk and water; heat to 120°-125°. Add to flour mixture
and mix well. Stir in extract and egg; beat until smooth. Add enough remaining
flour to form a soft dough. Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

Printed from tasteofhome.com Jul 25, 2008

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Bread Birds cont.

Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough
down; divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope;
tie into a knot. Cut one end a few times with a scissors to form tail feathers.
Tuck in the other end of the nose to form beak. Place on a greased baking sheet.
Cover and let rise until almost doubled, about 30 minutes. Bake at 350° for
17-20 minutes or until golden brown. Combine honey butter ingredients; brush over
the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small
holes for the beak and eyes. Insert a slivered almond for the beak and currants
for eyes. Serve with remaining honey butter if desired.

Yield: 16 rolls.