EASTER CHICK ROLLS

EASTER CHICK ROLLS image

Yield 8 Servings

Number Of Ingredients 14

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Bread:
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1 egg
1 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
Icing:
1/2 c. shortening (Fluffo or vegetable shortening)
1 stick butter
1 (14 oz.) can condensed milk
5 tsp. vanilla

Steps:

Bread: In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 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. Shape into desired chick shape. Optional shape into bunnies instead. Place chicks 2 in. apart on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Icing: Beat shortening and butter approximately 5 minutes with electric beater. Add condensed milk and beat another 5 minutes. Add vanilla and beat again until desired thickness.