These dinner rolls are made special by innkeeper Iris Karl for honeymooners or couples celebrating anniversaries. Iris uses currants for the eyes and a slivered almond for the beak.
- 3 to 3-1/2 cups bread flour, divided
- 1/4 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1/4 cup butter, cubed
- 1/2 cup milk
- 1/2 cup water
- 1/2 teaspoon almond extract
- 1 egg, lightly beaten
- 16 slivered almonds
- 32 dried currants
- HONEY BUTTER:
- 1/4 cup butter, softened
- 2 tablespoons honey
- In a large 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. 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.
Originally published as Bread Birds in Country December/January 1994, p53
Reviews for Bread Birds
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review