Tuesday, April 5, 2011
Bird Rolls - Recipe
Prep Time: 1 hour 55 min
Cook Time: 15 - 20 min
Ready in: 2 hour 10 min
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
1 teaspoon salt
3 1/2 cups all-purpose flour
1 tablespoon water
16 whole unblanched almonds
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.
The Christmas Fairy
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