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Bird Rolls

 Bird Rolls
I make a point of having these tender bird rolls "fly in" for Easter dinner. With their slightly sweet flavor, the grandchildren can't help but gobble them up.
16 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, melted
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 16 whole unblanched almonds


  • In a large bowl, dissolve yeast in warm milk. Add the butter, brown
  • sugar, 2 eggs, salt and 2 cups flour. Beat until smooth. Stir in
  • 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.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 16
  • pieces. Roll each into a 12-in. rope; tie each into a knot.
  • To form birds' head, tuck one end back into knots. With a sharp knife
  • or scissors, cut two slits on opposite end to form tail feathers.
  • Place 2 in. apart on greased baking sheets. Cover and let rise until

2 of 2

Bird Rolls (continued)

Directions (continued)

  • doubled, about 30 minutes.
  • Beat egg with water; brush over dough. Bake at 350° for 15-20
  • minutes or until golden brown. Insert an almond into each for beak.
  • Remove from pans to wire racks to cool. Yield: 16 rolls.
Nutritional Facts: 1 serving (1 each) equals 172 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 198 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.