These doves are a beautiful and impressive way to serve bread at your Easter dinner.
+ Add to Recipe Box Print |
|
|
Skills: Intermediate
Prep Time: 10 min (not including thaw time)
Bake Time: 15-20 min
Ingredients
12 Rhodes™ White Dinner Rolls, thawed but still cold
slivered almonds
cloves
1 egg, beaten
Instructions
Roll each roll into a 9-inch rope. Make a loop. Put one end of the dough through the center. The long end of the knot will be the dove's tail, and the other end will be the dove's head. Place on a sprayed baking sheet. With scissors, cut 3 slashes in the widest end and spread to form tail feathers. In the head, cut a place for the beak and press a slivered almond in it. Brush with egg, cover with sprayed plastic wrap and let rise for about 20 minutes. Remove wrap and bake at 350°F 15-20 minutes or until lightly browned. Remove from oven and press cloves into the heads for eyes.
