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Bird Rolls

SUBMITTED BY: Margaret Fowler

"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."
PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm milk (110 to 115 degrees F)
  • 1/4 cup butter or margarine, melted
  • 1/4 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon water
  • 16 whole unblanched almonds

DIRECTIONS

  1. In a mixing 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 remaining egg with water; brush over dough. Bake at 350 degrees F for 15-20 minutes or until golden brown. Insert an almond into each for beak. Remove from pans to wire racks to cool.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by Nicholas Carley
This dough is very difficult to work with and the end result is greatly affected by this. MORE


 
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