Bread Birds

Name: Bread Birds
Ingredients: 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; 1/4 cup butter, softened; 2 tablespoons honey

13 ingredients

5 steps

Ingredients

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
1/4 cup butter, softened
2 tablespoons honey

Directions

1

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.
2

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.
3

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
4

. Cover and let rise until almost doubled, about 30 minutes.
5

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.