Business Hours:  
                                    Monday - Friday 
                                        7:00 - 6:00
                                            Closed:
                                Saturday and Sunday
                                     865-219-9921


                  "Bird" Rolls



                 


  

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

Directions:

In a large 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 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. Yield: 16 rolls.

Nutrition Facts

• One serving:
• (1 each)

• Calories:
• 172

• Fat:
• 5 g

• Saturated Fat:
• 2 g

• Cholesterol:
• 50 mg

• Sodium:
• 198 mg

• Carbohydrate:
• 26 g

• Fiber:
• 1 g

• Protein:
• 5 g