Save on Pinterest

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.
  • Total Time
    Prep: 25 min. + rising Bake: 15 min.
  • Makes
    16 rolls

Ingredients

  • 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
  • TOPPING:
  • 1 egg
  • 1 tablespoon water
  • 16 whole unblanched almonds

Directions

  • 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 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.
Nutrition Facts
1 each: 172 calories, 5g fat (2g saturated fat), 50mg cholesterol, 198mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video