Frosty the Doughman
For a festive bread at a winter meal, try this delicious bread. It is so easy to put together and your guests will be so impressed.—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
Total TimePrep: 15 min. + rising Bake: 20 min.
Makes1 snowman with 2 small mittens
- 9 frozen Texas rolls (2 ounces each), thawed
- 1 large egg, beaten
- 2 pretzel sticks
- 2 miniature milk chocolate kisses
- Press together and flatten three rolls into a 5x4-in. oval, two rolls into a 4x3-in. oval and one and a half rolls into a 3x2-in. oval. Referring to Fig. 1, arrange ovals in a snowman shape on a greased baking sheet. With a sharp knife, cut a large smile on face and pull apart to allow for rising.
- Shape half of a roll into a 4-in. rope; flatten slightly and place above head for hat brim. Flatten one roll into a 2-1/2x1-1/2-in. rectangle; place above brim. Make a narrow cut 1/2 in. above the brim for a hat band. Divide remaining roll into two pieces (discard one piece or bake separately). Divide remaining piece of dough into thirds. Roll two pieces into 1-1/2x1-in. ovals for mittens; place on baking sheet. Divide remaining piece in half; roll each strip into a rope and flatten slightly. Place strips under ovals. Cut into the side of each oval at a downward angle toward the center (see Fig. 2a). Tuck the tip under to form a round thumb; spread thumb and mitten apart to allow for rising (see Fib. 2b).
- Cover all dough with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 30 minutes. Reopen mouth with a knife. Brush with egg. Bake snowman at 350° for 20 minutes and mittens for 14 minutes or until golden brown. Cool on a wire rack. Insert pretzel sticks into mittens and position on snowman. Dip bottoms of chocolate kisses in honey and position on face for eyes.
Nutrition Facts1 each: 178 calories, 3g fat (0 saturated fat), 27mg cholesterol, 210mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 5g protein.
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Originally published as Frosty the Doughman in Country Woman January/February 1998