Bird Rolls Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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 doubled, about 30 minutes.
- 5. 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.
1 each: 172 calories, 5g fat (2g saturated fat), 50mg cholesterol, 198mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 5g protein
Reviews for Bird Rolls
"These rolls have really fabulous flavor! Shaping them like birds sounds a little daunting, but it's actually not that complicated. Even kinda fun!"