BIRD ROLLS

Bird Rolls image

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.

Provided by Taste of Home

Time 40m

Yield 16 rolls.

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/4 cup butter, melted
1/4 cup packed brown sugar
2 eggs
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
TOPPING:
1 egg
1 tablespoon water
16 whole unblanched almonds

Steps:

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

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 198mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.