How to Make Glazed Bird Rolls

When you have a holiday or something special where you need to serve your very best, why not go all out and make it something that they'll always remember? Attach name tags with a little ribbon around these bread birds' necks and you'll do just that.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Rolls:
• 1 pkg frozen roll dough, thawed as package directs
• 1 egg
• 1 Tbsp water
• Glaze:
• 2 cups sifted confectioners' sugar
• 1/4 cup hot water
• 1 tsp butter or margarine, melted
• wooden skewer

1. To prepare for the rolls, follow the dough package directions for preheating the oven. Lightly grease 2 baking sheets. Whisk together the egg and the water.
2. For shaping the bird rolls, for each bun, break off a 2" round piece of dough. Shape the round into the bird's body; gently shape the tail.
3. Break off another small piece of dough, slightly smaller than the first piece, to form the head. Shape beak and crest and bottom of neck.
4. Press a small indentation into the body where the head will be attached. Brush the base of the neck with some egg mixture and fit into the indentation.
5. Break off 2 smaller pieces of dough and shape each into a wing. Attach wings with some egg mixture. Press a wooden skewer deeply into the head to form eyes. Repeat with the remaining dough.
6. For baking the rolls, arrange them 2" apart, on prepared baking sheets. (Check the dough package for rising requirements.) Brush with the remaining egg mixture. Bake until golden, about 15 minutes. Transfer baking sheets to wire racks to cool.
7. For the glaze, mix confectioners' sugar, hot water, and butter together. Brush warm rolls with glaze.
8. To shape snail rolls, roll out dough and cut into 2" wide stripes. Brush 3/4 of each strip with a cinnamon, sugar, and butter glaze, if desired. Roll dough from one end to form snail shell. Shape a small head at the opposite end and form two small feelers on the top of the head.
9. Instead of bird rolls, try making different kinds of animals. Some ideas include dogs, cats, snails, or anything your imagination can create.
10. Dress up a simple midweek meal by serving fish shaped rolls with a hearty seafood chowder.

Tips & Warnings

• Stir 1 tsp each dried parsley and minced onion into the dough for a tasty herb roll.
• For Easter, serve the rolls on a bed of freen tinted shredded coconut and surrounded by candy eggs or jelly beans.
• Serve rolls at a kid's breakfast party along with animal shaped French toast and pancake cutouts topped with whipped cream, cherries, and chocolate morsels.
• Keep the work surface lightly floured while you shape the rolls to prevent the dough from sticking.
• Be sure to follow the directions for rising and oven temperature on your packaged dough. Some dough requires rising time after it has been shaped.