little birdie rolls {tutorial}

Thank you for all the sweet comments about my temporary hiatus and life changes! I am especially glad to know that I have new friends waiting in Iowa City! I feel a craft night coming on--who's in? That's one thing I'm especially going to miss--crafting with good friends. Even though Stacy isn't a blog partner anymore, she still influences the things you see here, like these darling birdie rolls! She brought the dough over one day and we had a blast making these tasty little birdies.

Little Birdie Roll Tutorial

Start with your favorite yeast roll recipe. We used a porterhouse recipe Stacy found on the Internet, but you could also try my quick and easy Thanksgiving roll recipe. Proceed to the point in the recipe that you're ready to shape the dough and bake them.

Roll the dough out and cut it into strips, approximately 1" wide by 4" long.

Carefully tie the dough in a knot, creating a short piece on one end and a longer tail on the other end. Shape the shorter tail into a beak.

Flatter the longer tail and use a knife to cut three or four tail feathers. 

For the eyes, we cut dried blueberries into tiny pieces and pressed them into the sides of the bird's head. You could also use a peppercorn.

 

Space your birdies out on a baking sheet and bake according to your recipe's directions.

 

As soon as the birdies come out of the oven, immediately brush with melted butter. Then press a sliced almond into the point of the head for the beak.

Our recipe did not call for salt, but instead instructed us to sprinkle kosher salt on top. But go with what your recipe recommends. 

 

Enjoy your sweet little birdie friends! Yum!