Bird Rolls - Recipe

Prep Time: 1 hour 55 min

Cook Time: 15 - 20 min

Ready in: 2 hour 10 min

Serves: 16

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.
2. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top.
5. Cover and let rise in a warm place until doubled, about 1 hour.
6. 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.
7. To form birds' head, tuck one end back into knots.
8. With a sharp knife or scissors, cut two slits on opposite end to form tail feathers.
9. Place 2 in. apart on greased baking sheets.
10. Cover and let rise until doubled, about 30 minutes.
11. Beat remaining egg with water; brush over dough.
12. Bake at 350 degrees F for 15-20 minutes or until golden brown.
13. Insert an almond into each for beak.
14. Remove from pans to wire racks to cool.