Best Bread Birds Recipes

Bread Birds image

Provided by Taste of Home

Time 1h

Yield 16 rolls.

Number Of Ingredients 14

3 to 3-1/2 cups bread flour, divided
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/4 cup butter, cubed
1/2 cup milk
1/2 cup water
1/2 teaspoon almond extract
1 egg, lightly beaten
16 slivered almonds
32 dried currants
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, melt butter. Add milk and water; heat to 120°-125°. Add to flour mixture and mix well. Stir in extract and egg; beat until smooth. Add 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 the dough down; divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope; tie into a knot. Cut one end a few times with a scissors to form tail feathers. Tuck in the other end of the nose to form beak. Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 17-20 minutes or until golden brown. Combine honey butter ingredients; brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired.

Nutrition Facts :

Bread Birds image

Number Of Ingredients 14

3 to 3-1/2 cups bread flour (no substitutes), divided
1/4 cup sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
1/4 cup butter or margarine
1/2 cup milk
1/2 cup water
1/2 teaspoon almond extract
1 egg, lightly beaten
16 slivered almonds
32 currants
HONEY BUTTER:
1/4 cup butter (no substitutes), softened
2 tablespoons honey

Steps:

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, melt butter. Add milk and water heat to 120°-125°. Add to flour mixture and mix well. Stir in extract and egg beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board 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 the dough down divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope tie into a knot. Cut one end a few times with a scissors to form tail feathers. Tuck in the other end of the knot to form head. Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes. Bake at 350° for 17-20 minutes or until golden brown. Combine honey butter ingredients brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves