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Bread Birds

 Bread Birds
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.
16 ServingsPrep: 35 min. + rising Bake: 25 min.


  • 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 McCormick® Pure Almond Extract
  • 1 egg, lightly beaten
  • 16 slivered almonds
  • 32 dried currants
  • 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.

2 of 2

Bread Birds (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 173 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 214 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.